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5 heirloom apples

Staples

1 lemon

2/3 cup plain flour

2/3 cup brown sugar

salt

cinnamon

4½ tablespoons unsalted butter cream

Method:

Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice and layer the apples into a buttered pie tin or baking dish and toss them with the juice of the lemon.

Mix the flour with the brown sugar, and add a dash of salt and a grating of fresh cinnamon. Using two knives — or just your fingers — cut in the butter, then pat the mixture over the top of the fruit. The cooking time is forgiving; you can put your crisp into a 190°C oven and pretty much forget it for 45 minutes to an hour. The juices should be bubbling a bit at the edges; the top should be crisp, golden and fragrant. Served warm, with a pitcher of cream, it makes you grateful for autumn.

Recipe and Image from My kitchen Year by Ruth Reichl (Murdoch Books)