Leshanah tovah tikateiv veteichateim! Or, for those who don’t speak Hebrew, may you be inscribed and sealed for a good year!
Today is Erev Rosh Hashannah, or Rosh Hashannah Eve, the night before the start of the Jewish New Year. Rosh Hashannah kicks off the Days of Awe, which many people know as the High Holidays or High Holy days, culminating in Yom Kippur, the Day of Atonement. While Yom Kippur requires a fast, Rosh Hoshannah focuses on celebration; sweet foods, including apples dipped in honey, are eaten in the hope of a sweet New Year—and apple crisp seemed an appropriate dessert for tonight’s dinner.
My apple pie features both Granny Smith and Rome apples, and I wanted to combine two different flavors in this crisp as well. As Romes are not yet in season, I chose a Paula Red, which is similar to a Rome, to pair with the tart Granny Smith.
- 1/2 cup flour
- 1/2 cup oats
- 3/4 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 5 1/3 tablespoons butter, softened
- 4 medium apples, sliced
Preheat oven to 375 degrees.
Grease an 8×8 baking dish.
In a medium bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and butter; mix well, using your hands if necessary to distribute the butter.
Place sliced apples in baking dish and cover with flour mixture.
Bake for 30 minutes, until top is golden brown and apples are tender.