So, as I alluded to last week (or was it the week before?), there has been a lot of change around here. First, Sean and I got new cars!!
They’re VW Jettas. Mine’s on the left, and his is on the right. I’m pretty much obsessed. They’re so much fun to drive.
The next (and more monumental) piece of news is that I submitted my doctoral dissertation to my thesis committee last month! This means that my dissertation defense is only TWO WEEKS away. In two short weeks I’ll have my PhD. I’d be lying if I told you that I wasn’t freaking out just a little bit. This is happening about 6 months earlier than I originally thought it would, but that’s only because…
I lined up a post-doctoral fellowship that starts on October 1st! It’s in the Department of Psychiatry in the School of Medicine on the Hopkins Bayview campus (right now I’m in the Department of Mental Health in the School of Public Health). I’ll be working with a group that does some really cool substance abuse research, and will primarily be involved with a clinical trial investigating lower nicotine content cigarettes. I’m really, really excited about this, and can’t wait to start.
Now, with the news out of the way, let’s talk food. That’s what you’re really here for anyway. This apple crisp is so freaking good. Joy Wilson knows what’s up.
This recipe comes from Joy the Baker’s cookbook.
For the filling –
- 10-12 medium-sized apples (I used a combination of Granny Smith and Gala apples)
- 6 tbs granulated sugar
- 3 tsp ground cinnamon
For the topping –
- 2 2/3 cups all-purpose flour
- 2 2/3 cups brown sugar, packed
- 1 tsp ground cinnamon
- 2/3 cup quick-cooking oats
- 2 sticks unsalted butter, softenend
Preheat the oven to 350 degrees F. Grease a 9×13-inch pan with cooking spray or butter. Set aside.
For the filling, peel and core the apples. Cut them into 1/4-inch thick slices. In a small bowl, mix together the sugar and cinnamon. Put all of the apple slices in the baking dish and sprinkle with the cinnamon-sugar mixture. Using your hands, toss the apples with the cinnamon sugar until evenly coated. Set the baking dish aside while you make the topping.
For the topping, in a large bowl, whisk together the flour, brown sugar, cinnamon, and oats. Work the softened butter into the dry ingredients with your fingers until the mixture resembles coarse meal.
Remove 1 heaping cup of this topping and add it to the apples. Toss the apples and cup of topping around to combine. Spread the rest of the topping over the apples in an even layer.
Bake for 55-60 minutes, or until the topping is toasted and the apples are bubbling. Take it out of the oven and allow the crisp to cool slightly (like 10 minutes). Scoop the crisp into a bowl and top with vanilla ice cream if you’re so inclined.
OH AND!!! I Instagrammed a picture of this crisp right after I made it and tagged @joythebaker, not really thinking much of it. That night I went to bed, and when I woke up I saw that Joy had liked and commented on it. Not gonna lie, I geeked out pretty hard.