Quick and Easy: Foster's Apple Crisp

Los Angeles Times

Here's a favorite old dessert that can be thrown together whenever you encounter some great cooking apples. Get someone to peel, core and chop the apples while you toss together the other ingredients.

For the apples:

• 6 cups peeled, cored and chopped apples (about 5 to 6)
• 1 1/4 cups granulated sugar
• 3 tablespoons flour
• 1 tablespoon cornstarch
• Grated zest and juice of 1 lemon

For the crisp:

• 1 cup flour
• 1/2 cup light brown sugar, packed
• 1/2 cup oatmeal
• 1/2 cup sliced almonds
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cold unsalted butter, cut into 1/2-inch cubes

Grease an 11-by-7-inch baking dish. Combine the apples, granulated sugar, flour, cornstarch, lemon zest and juice in a bowl, stir and turn into baking dish.

Preheat oven to 375 degrees.

Combine the flour, brown sugar, oatmeal, almonds, cinnamon, cloves and salt in a large bowl and stir to mix.

Add the butter and cut it into the mixture with a pastry blender or two knives until the mixture resembles coarse meal.

Sprinkle the topping over the apple mixture and bake until the fruit is bubbling around the edges and the top is crisp and golden brown, 40 to 45 minutes. Cool slightly before serving.

Servings: 8 to 10.