I know, I know, April isn't exactly apple pie season. Well, I didn't have anything else to make into a pie, and the apples were looking sort of sad and old, and this seemed like the best way to make them into something delicious.
This is everything you like about apple crisp, combined with everything you like about apple pie.
You will need:
1 9" deep dish pie crust
3 medium sized apples
About 3 Tbsp sugar, depending on how sweet your fruit is
1 tsp cinnamon
1/8 tsp ground ginger
a splash lemon juice, but I was out of lemon juice so I used scotch whiskey
a sprinkle of flour
3 Tbsp oil
1 tsp water
3/4 cup brown sugar*
1 tsp vanilla extract
1. Preheat oven to 350 F.
2. Wash, peel, core, and thinly slice your apples and pears.
3. In a large bowl, combine the fruit with the sugar, cinnamon, ginger, lemon juice/whiskey, and a small sprinkle of flour. Stir that up until the fruit is coated.
4. Make the topping: combine oil. water, brown sugar and vanilla. Add in flour 1/4 cup or so at a time and mix it in with your hands until it forms a crumbly mixture that resembles cookie dough.
5. Dump the fruit into the pie crust, and sprinkle the crumb topping over it. Bake for about 30 minutes, or until the fruit is soft--you can tell by poking a sharp knife into it. The knife should go in pretty easily.
6. Don't let your roommates eat it all on the first day, because left-over apple pie is the world's best breakfast.
P. S. I know I know the photo is not too pretty. My excuse: it was too yummy to photograph; all I could do was just gobble it up.