Microwave Apple Crisp

When you want apple crisp but don’t want to wait an hour for the oven, this microwave version delivers. Granny Smith apples chunked up in a baking dish, topped with a cinnamon-brown sugar oat crumble, and zapped for 10 to 12 minutes. That’s a warm dessert in under 25 minutes start to finish.

Whole wheat flour in the topping gives it a nuttier, heartier quality than white flour, and it holds together better in the microwave where you don’t get that dry oven heat to crisp things up. The oatmeal adds chew and texture while the melted margarine binds everything into clumps.

Granny Smith apples are the right choice here. They’re firm and tart enough to hold their shape during microwaving instead of turning to applesauce. Softer varieties like McIntosh would collapse into mush by the time the topping is warm.

Kitchen Tips

• Cut the apple chunks roughly the same size so they cook evenly. Big pieces will still be crunchy while small ones turn to paste.
• Check the apples at 10 minutes. Microwave power varies, and you want the apples tender but not blown out.
• The topping won’t get as crunchy as oven-baked crisp. For extra crunch, pop it under the broiler for 2 minutes after microwaving if you have an oven-safe dish.
• Serve immediately while still warm, topped with a scoop of frozen yogurt or vanilla ice cream. It loses its appeal once it cools down.

Variations

• Pecan crunch: Add chopped pecans to the topping mixture for a nuttier, more textured layer.
• Berry apple: Toss a handful of frozen blueberries or cranberries in with the apples for a tart, colorful twist.