Nothing says autumn like apples, preferably baked with some warming spices and a bit of booze. Here is a simple apple crisp recipe.
Slice about 8-10 apples into a large bowl; mix with a tablespoon of microplaned fresh ginger, a splash of maple syrup and a scant tablespoon of tapioca flour ~ then place into a buttered 9×13 pan.
In a saucepan, melt a stick of butter with 1/3 cup brown sugar, 1/3 cup brandy, a squeeze of lemon, a good tablespoonful of cinnamon and several generous grates of fresh nutmeg. Another great warming spice to add is a pinch of garam masala. And if I’m using unsalted butter, I will add a pinch of salt. Pour this mixture over the apples and toss well.
There are many good recipes for crumble topping out there, such as this one from the Barefoot Contessa ~ oats, brown sugar, flour and chunks of cold butter are the key ingredients. Top the apples with crumble and bake at 350F for 45-55 minutes, until browned and bubbly. If it gets too brown too quickly place a tent of tin foil over the top, loosely so steam freely escapes.
Let sit for about a half-hour before digging in, and don’t forget the ice cream!