5 heirloom apples
3/4 stick butter
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 plate or baking dish and toss them with the juice of one lemon.
Mix 2/3 cups of flour with 2/3 cups of brown sugar, and add a dash of salt and a grating of fresh cinnamon. Using two knives -- or just your fingers, cut in most of a stick of sweet butter and pat it over the top. The cooking time is forgiving; you can put your crisp into a 375 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 fall.
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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