Summer may have its own rich bounty of stone fruits and berries, but fall has apples. And where I live in the northeastern United States, fall also brings the simple pleasure of apple picking. We always climb the trees in the apple orchard, because, well, it's just so much fun. And by the time we finally schedule our annual pilgrimage to the orchard, it's usually late enough in the season that all the best apples are up there anyway. After we've eaten our respective weights in raw apples, fresh off the tree, we bring bushels upon bushels home. Then the real fun begins.
There is just something uniquely comforting about the smell of peeled, cored and sliced apples cooking down with just a touch of sweetness and plenty of cinnamon. These individual apple crisps are so much quicker and easier than making a whole apple pie, but they're just as delicious and comforting. Make the topping a few days ahead of time, and all that's left is to peel, core and slice the apples, then let the crisps bake and bubble away in the oven.
Yields 4-6 servings
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