Serves 8–10 / Here I make my childhood favorite shine with a bit of adult sophistication. I often use multiple varieties of heirloom apples for a complex flavor composition, and garnish with a special rose-geranium-scented whipped cream (see recipe). If you don’t have rose geraniums, use a fruit-flavored liqueur folded into whipped cream, as noted below. The recipe will make more cream than you need for the crisp, but I always like extra for my coffee the next morning.
5 cups apples, peeled and sliced
Whipped Topping (optional)
1. Preheat oven to 375°. In a large bowl, toss apples gently with lemon juice. Lightly coat a 9- or 10-inch, deep-dish pie pan with cooking spray and fill with apple slices.
PER SERVING: 226 cal, 38% fat cal, 10g fat, 4g sat fat, 15mg chol, 2g protein, 34g carb, 3g fiber, 121mg sodium