For our first Thanksgiving in Japan, I made apple crisp. We didn't have an oven, so I ended up putting 2 very small pans of apple crisp in our fish oven which is essentially a tiny broiler. I cooked the apples on the stove-top, put them in 2 pans that would fit in the fish oven, and topped them with butter, brown sugar, oats and cinnamon. With the fish oven on it's very lowest setting, I carefully cooked the crisp until the topping was a splotchy golden brown and only burned in a couple spots. I was pretty pleased that I didn't burn our tiny apartment right to the ground.
Let's just say that I don't take my apple crisp for granted these days. It's always been one of my favorite desserts, but after finding out how difficult apple crisp was to replicate in Japan, I seem to have grown even more fond of it. Having a regular sized oven that cooks more than a single fish is helpful, too.
If you're in charge of bringing a dessert for Thanksgiving, this is a great option. It's easier than making a pie but just as delicious. The addition of maple syrup and bright pomegranate seeds makes it a feast for the eyes as well as the tummy.
Apple Crisp with Maple Syrup & Pomegranate
Ingredients
- 5-6 apples, peeled, cored and cut into 1/2 inch slices(I prefer a combination that includes granny smith and another sweeter variety)
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/8 teaspoon nutmeg
- zest of 1 orange
- 1 1/2 cups old fashioned rolled oats
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 stick of cold butter, cut into 12 slices
- Maple Syrup
- Pomegranate Seeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, whisk the flour with the salt, cinnamon, nutmeg and orange zest. Add the apple slices and toss to combine.
- In another bowl, combine the oats with the brown sugar, cinnamon, and salt.
- Add half of the butter, using your fingers to work it into the dry ingredients until almost completely incorporated (you shouldn't have many dry places).
- Next, spread the apples in a buttered baking dish and top with the oat topping.
- Place the remaining butter slices over the topping.
- Bake until the top is golden and crisp and the filling is bubbly, about 35-45 minutes.
- Remove from the oven and allow the crisp to sit for about 10 minutes before serving.
- Serve topped with maple syrup and pomegranate seeds.