Have you ever met that person who feels that their recipe is the best recipe; then, you have the dish and it’s a big let down if not entirely terrible? I have, too–especially around the holidays, when families roll out their traditional items. Apple crisp seems to be one of those recipes fraught with opinion. Fraught how? You know what I mean. Those same people mentioned above have adopted their recipes as part of their personality and take deep, emotional offense at the idea that they are not the top chef of that particular item.
I don’t hold those sentiments. If you want to make a dish a certain way, go ahead. The only thing that I ask, is that I don’t have to partake. You can’t eat at everybody’s house, anyway. As for apple crisp, I certainly do have a favorite recipe. I don’t get mad if no one wants to try it, but I do care about the food I put into my body: calories wise, taste wise, ingredient quality wise. There’s no wiggle room here. No one wants to waste a meal or snack on something they don’t like. Nor, should they have to!
Growing up in New York State, I have had my fair share of apple crisp samplings. So, when I review a recipe, I can tell you that I do so with the full backing of having tried several iterations. The winner of that battle was years in the making.
In addition, I am spoiled by a mother who took pride in her cooking, and supplied us with high quality food, cutting no corner. She grew up in poverty and worked hard to make sure we experienced the best she could offer. My mother has a real reputation for being a great cook and a great baker. I learned from her. The history I have trying foods in other homes and professional establishments had to contend with her ability. It’s not a matter of this is what I am used to, so I like it. Mom may not be a Michelin rated chef, but she could easily earn her stars if examined by their judges. No cap.
Look, I won’t eat at Italian restaurants with any excitement. They can’t compete to what I had weekly. For someone who is painfully aware of the cost of calories and wasting them on terrible food, it’s very difficult to go anywhere and pay to get disappointment. When I tell you that this recipe is the best I have ever had, I really mean it is the best. You can defend your personal favorite to save your ego if you wish, but I am going to continue making and eating the recipe below. It pairs well with any whipped cream you prefer (homemade, quick, and even cool whip). Do yourself a favor and try it! I add oats to the topping (about 1/3 cup).