A good homemade piecrust is too tedious for a weeknight, so a delicious crisp is a wonderful dessert alternative. Once you've mastered this recipe, use it as your base to create any flavor you like. Some of my favorites include pear, nectarine, blackberry, peach, and plum. If you add 1/4 cup of fat-free vanilla frozen yogurt, keep in mind that it will add an additional 50 calories.
3 ounces all-purpose flour (about 2/3 cup)
3/4 cup packed brown sugar
1/2 cup old-fashioned rolled oats
2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
Dash of freshly ground nutmeg (optional)
6 tablespoons chilled butter, cut into pieces
7 cups sliced peeled Fuji apple
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, oats, 1 teaspoon cinnamon, salt, and, if desired, nutmeg, in a bowl. Add butter; beat with a mixer at low speed 3 minutes or until moist and crumbly.
Place apple in a large bowl; sprinkle with lemon rind and lemon juice, and toss well. Sprinkle with granulated sugar and remaining 1 teaspoon cinnamon; toss well. Spoon apple mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle brown sugar mixture over apple mixture. Bake, uncovered, at 400° for 15 minutes. Reduce oven temperature to 350°.
Bake an additional 40 to 50 minutes or until apples are tender and topping is crisp and brown. Let stand 15 minutes.