New Year’s Eve… now it is just the night before a day off from work. Once it was something big. Something wild. Something expensive that required a special outfit and special plans. Heavy eating and heavy drinking. But now? Screw that. I’m not staying up past midnight when I know an early-morning wake-up is inevitable. Call me lame… I don’t care. I’m the mom of a toddler and I’m tired as sh…sugar. (I’m trying to watch my mouth. It’s not going well.)
It has become a New Year’s Eve tradition (two years in a row constitutes “tradition” right?) for me to make a special meal for Hubby and me. Roasted leg of lamb, creamy polenta, Brussels sprouts with cranberries… it was all delicious. But the Cinderella of the meal was the dessert. A dessert that was supposed to be one thing but then I got lazy and sleepy so I made it something else that required less work. And it was incredible. My plan was to make apple crisp complete with my favorite pie/crumble/crisp topping but there was just so much slicing and peeling and tossing and zzzzzzz… I cut the apples in half as I prepared to slice and peel and blah blah blah but then I got tired. (Yes, really this is how it happened.) So here is what I did:
Lazy Apple Crisp
- Apples (the crisp topping recipe is for 4 halves, so 2 apples (yeah, I know… I have the smarts…) but make as many as you want, just adjust the topping)
- ½ cup of flour – whatever kind you have on hand
- ¼ cup packed brown sugar
- ¼ cup rolled oats
- ¼ cup cold butter – that’s ½ stick
- Heat your oven to 400 degrees.
Cut the apples in half long-ways. With a spoon or melon baller (I like the melon baller for this), scoop out the core plus a little more to make a well in the center of the apples. It doesn’t need to be too deep, so don’t get too crazy. Put the halves in a baking dish.
In a bowl, mix the flour, sugar and oats. Then cut in the butter. A pastry cutter or fork will be fine for this. Mix until you have a crumbly topping – every bit of dry stuff should be touching some bit of butter.
Mound some of the topping onto each apple-half.
Put enough water in the bottom of the dish just to cover the bottom. Bake at 400 for 10 minutes. Then lower the heat to 350 and bake another 20 minutes. The topping should be brown and the apples should be soft but not mushy.
If there is any yummy goo in the bottom of the dish, spoon it over the apples. Remove them from the dish and let them cool just a bit. Serve alone (that’s how we had them) or with a scoop of ice cream.
Unreal. I’m in love with this topping recipe.