I loved this.  Loved the simplicity of this crisp.  Probably my favorite.  Cored and sliced apples, skin intact, simple simple streusel topping – done.  Yes, no need to peel these apples, the skin enhances the flavor of the crisp and the colors that follow are awesome.  Like Autumn in a dish.  I served this with freshly whipped cream and it was delightful.  Truly.  I made this with a variety of apples…honeycrisp, tango, fugi, and jazz.  Have fun with it – just be sure that your apples are firm and hard so they don’t break down to applesauce while they cook.  Enjoy –

Oh, this is from Ruth Reichl’s new book My Kitchen Year and it is great!

5 heirloom apples
2/3 cup flour
2/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter

Preheat oven to 375 degrees.

Core, slice and layer the apples in a buttered pie plate or baking dish.  Toss them with the juice of one lemon.

Combine the flour, sugar, salt and cinnamon.  Cut the butter into small pieces and add to the bowl.  Using your hands, rub ingredients together until the butter is incorporated and the streusel is of even color.

Place streusel on top of the apples and bake for about 45 minutes – and up to an hour or so.  The juices should be bubbling a bit at the edges and the top should be crisp, golden and fragrant.

Serve with whipped cream, ice cream, or just drizzled cream as Ruth suggests.

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