Makes: 6 to 8 servings
Time: About 1 hour
Use any fruit you like in place of apples—seasonal berries are fabulous—or a combination; see the variations for some ideas. It’s easy to adapt this to your needs by switching in Gluten-Free Crumb Topping, or use Vegan Crumb Topping and coconut oil instead of butter.
1. Heat the oven to 400°F. Cut the butter into ¼-inch bits and put in the fridge or freezer. Lightly butter a square baking pan. Toss the apples with the lemon juice and 1 tablespoon of the brown sugar in a large bowl and spread them out in the prepared pan.
2. Combine the chilled pieces of butter with the remaining brown sugar, the oats, flour, salt, and nuts if you’re using them in a food processor and pulse a few times, then process for a few seconds more, until everything is combined but not too finely ground. (To mix by hand, mash the mixture together between your fingers.)
3. Crumble the topping over the apples and bake for 30 to 40 minutes, until the topping is browned and the apples are tender and bubbling. Serve hot, warm, or at room temperature, with ice cream or whipped cream if you like.
BLUEBERRY-LEMON CRISP Sweet, tart, and lovely: Substitute 6 cups blueberries for the apples. Toss the blueberries with 1 tablespoon grated lemon zest and the juice of 1 whole lemon, then toss with 2 tablespoons flour or cornstarch to help thicken the juices as they bake.
GINGER-PLUM CRISP Spicy and juicy: Substitute sliced pitted plums for the apples. Toss the plums with 1 tablespoon grated fresh ginger along with the lemon juice. Add 1 teaspoon ground ginger to the food processor with the other topping ingredients.
RASPBERRY-PEACH CRISP With ripe peaches and good raspberries, a real treat: Substitute 3 cups raspberries and 3 cups sliced pitted peaches for the apples. Toss the fruit with 2 tablespoons flour or cornstarch along with the lemon juice to help thicken the juices as they bake.
OATMEAL-ALMOND PEAR CRISP Almonds and pears are a classic and wonderful combo: Substitute cored and sliced pears for the apples. Omit the flour and use ¾ cup rolled oats and ½ cup chopped almonds for the topping.
STRAWBERRY-RHUBARB CRISP Spring is calling: Use 3 cups hulled and halved strawberries and 3 cups chopped rhubarb instead of the apples. Increase the brown sugar to 1 cup, adding ¼ cup of it to the strawberry-rhubarb mixture. Toss the fruit with 2 tablespoons flour or cornstarch along with the lemon juice to help thicken the juices as they bake.
BANANA CRISP These bananas should not be too ripe: Substitute sliced bananas for the apples. Serve with Whipped Cream and Rich Chocolate Sauce if you like.
INDIVIDUAL FRUIT CRISPS All for you: Divide the fruit among individual ovenproof custard cups or ramekins (6- to 8-ounce) and sprinkle some topping on each.