I have a deep weakness for fruit crisps (and donuts and brownies and risotto).  But really, I prefer them to pies. Warm and topped with ice cream, they are  one of my favorite desserts.

In addition to being delicious, they’re also crowd-friendly and really easy to make. This particular version takes advantage of seasonal apples and is spiked with lots of cinnamon. It also can be ready in about an hour, which means you don’t need a big excuse to make it.

So, when should I come over?

Apple Crisp
Makes 10 to 12 servings

Ingredients:

Crumble:
1/2 c. rolled oats
1/2 c. whole wheat flour
1/2 c. dark brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
8 tbsp. cold butter
Zest from 1/2 of a lemon

Filling:
2 – 2 1/2 lb. granny smith apples, peeled and sliced into wedges
3 tbsp. raw or regular honey
3 tbsp. apple cider
3 tbsp. cornstarch
1 tsp. cinnamon
Freshly cracked black pepper

Directions:
Pre-heat the oven to 375 F.

Whisk together the honey and apple cider in a large bowl. Stir in the cinnamon, corn starch and a few turns of freshly cracked black pepper.

Now, peel and slice the apples, adding them to the bowl as you go. Stir to combine. Set aside.

In a separate bowl, stir together the oats, whole wheat flour, dark brown sugar, baking powder, cinnamon, salt and lemon zest. Then, take your butter out of the fridge and slice it into 1/2 inch pieces. Then, chop each in half. Add them to the bowl and use either your fingers or a pastry cutter to combine. Mix until the butter is evenly distributed in the bowl.

Add the fruit to an 8×8 or 9×9 glass pan. Then, sprinkle the topping over the apples, filling in any gaps until the fruit is covered evenly.

Bake for 30-35 minutes. When lightly browned and bubbly, pull it out of the oven. Let it cool 15 minutes before eating. Then, enjoy with a scoop of ice cream or on its own.