I have my seasons all mixed up. I’m fully aware that I should be posting this in November following a big pot roast or other autumn fare. But, when I want apple crisp, I want apple crisp immediately. So, hundred degree weather be damned.
This is the crisp topping that I’ve been using for years. But I recently modified the filling a bit because of how much I love the heirloom apple pie recipe to which I was introduced by Jon Rowley a few months ago. I do not have any more of his wonderful heirloom apples, but I have applied the other principles here to great effect. Namely, use as many varieties of organic apples that you can and use a touch of apple cider vinegar in the filling. Also, you will notice I have left the peels on my apples and cut them into somewhat large chunks. This gives the crisp other facets of texture and also affects the colors of the filling. You need not leave the peels on if that seems odd to you, but I recommend that you try it one day. I suspect you will love it.
If you want to read more about heirloom apples and the heirloom apple pie, please take time to read The Quintessential American Apple Pie. It is one of my favorite posts, and though someone described it as the War and Peace of pie writing…there is some great information about pie making in there, thanks to Jon.