Annual Apple Crisp

Full disclosure, I’m so routine that I literally unintentionally make this same apple crisp around the exact same time every single year. For one, the recipe is solid and hella easy. And two, there’s something about late September that gets me (and every other basic b*tch) jazzed for fall, even though when it’s not chilly at all yet.

I love this because it’s gooey and sweet and simple. All of the usual suspects are present and it isn’t afraid of butter and sugar, the two components that make this fruit live its best life. But before you move forward, PLEASE use Pink Lady or Honey Crisp apples. You need the sweet and tart and crunch from these bad boys to balance out the rest.

Apple Crisp II from Allrecipes

Note: I don’t normally plug AR because it truly is a mixed bag of quality, but this recipe legitimately has almost 8,000 reviews with 4.7/5 stars.

Pro Tips: I follow the recipe exactly, except I typically half it and make in an 8 x 8 baking dish — you can use 4-5 good-sized apples if you do this. Also, I use one of these very specific contraptions to peel, core and slice the apples. Even if you get a cheap one like me, it really speeds up the process. Lastly, I love to serve this warm with a splash of milk or cream, or vanilla ice cream if you’d planned properly.