Apple Crisp Ala Brigitte

Some apple desserts are projects. This one is not. Four cups of tart sliced apples go into a buttered baking dish with water, flour, sugar, and cinnamon, everything gets stirred together, butter and salt get dotted over the top, and it bakes until the apples are tender and the crust browns.

This is closer to a French-style apple pudding cake than the rolled-oat apple crisp most people picture. There’s no topping to make separately, no oats, no streusel. The flour, sugar, butter, and cinnamon bake down directly with the apples and form a simple, crisp top that gives way to soft, jammy fruit underneath.

Serve it warm with a pour of heavy cream or a spoonful of whipped cream. The contrast between the warm, cinnamon-spiced apples and cold cream is the whole point.

Kitchen Tips

• Use genuinely tart apples, Granny Smith or a similar variety. A sweet apple turns mushy and loses its edge against the sugar.
• Brown sugar works in place of white sugar for a deeper, more caramel-like flavor.
• Use a deep baking dish. As the apples cook down they release liquid, and a shallow dish can overflow.
• Check doneness by pressing the center with a spoon. The apples should give easily and the top should be golden.

Variations

• Add nutmeg: A pinch of ground nutmeg alongside the cinnamon adds warmth and complexity.
• Mixed fruit: Replace a cup of apples with sliced pears for a softer, more floral dessert.