Perhaps there is nothing more all American than apple pie. When it comes to making pie dough, however, let’s face it, I can be a little bit lazy. There are certainly days where I make it, but there are also many other days where I just don’t feel like it. The perfect solution? Make an apple crisp instead. (And secretly, let’s be perfectly honest, an apple crisp is just better!) Here I took roughly four pounds of Granny Smith apples (cored, peeled, and sliced) and tossed them with the zest and juice of one lemon and one orange. I then added sugar (to taste… usually around 1/2 cup), a healthy dash of cinnamon, a generous grating of fresh nutmeg, a pinch of allspice, a pinch of salt, and as much flour as it looks like it will need to form that delicious goo (usually about 1/3 cup). After a thorough mixing, I divide the apples into individual buttered ramekins, and top it with my go-to crisp topping (1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup light brown sugar, a pinch of salt, 1 cup of oatmeal, a dash of cinnamon, and two sticks of softened butter, incorporated with a pastry blender, stand mixer, or by hand into the other ingredients until they are nice and crumbly). I bake the crisps in a 350º oven for about an hour, or until the tops are nice and golden brown, and the juices are bubbling. (Click here for more tips and variations) Is there anything more comforting than being enveloped in the sweet, spicy smell of baking apple crisps? I doubt it. I can’t imagine any occasion that wouldn’t be enhanced by these crisps. They are a real comfort food classic. Serve them up with a scoop of your favorite vanilla ice cream, and you will have them all begging for more. Enjoy!