Seasonal Ontario Food

Apple Crisp is probably the definitive Ontarian dessert; familiar, easy and do-able three-quarters of the year. This is the first time I have made it since spring, and that almost makes me a little sad - summer is coming to an end. But it's hard to be too sad when the consolation is Apple Crisp. I used the Lodi apples we bought last week.

I have two glass lasagne pans, one about 8" x 10", the other larger. I often double this, and make it in my larger lasagne pan. Works fine, although the pan is a little full. It will need to be baked longer - not quite twice as long, but heading in that direction.

If you like, serve it with a little cream or ice cream.

4 to 6 servings
1 hour - 20 minutes prep time

1/2 cup Sucanat
1 cup rolled oats
1/2 cup oat flour
1/2 cup barley flour
1/4 teaspoon salt
1/3 cup unsalted butter

6 large apples
1 to 1 1/2 teaspoons cinnamon
2 to 4 tablespoons sugar

Mix the sucanat, oats, and other dry ingredients. Work in the butter with your fingers until the mixture forms coarse crumbs.

Preheat the oven to 375°F

Peel, core and slice the apples, and put them in a small lasagne pan or other similar shallow casserole dish.

Sprinkle the cinnamon and sugar over the apples, and toss gently. Use more or less sugar and cinnamon according to taste, and also according to how sweet your apples are.

Sprinkle the crumb mixture evenly over the apples.

Bake the apple crisp for 20 to 25 minutes until the top is nicely browned. Best served warm, although no-one has ever turned down the cold leftovers for breakfast.