Admittedly, apple crisp is probably a tough one to screw up too badly based off of any recipe, but what I especially love about this one is the nutmeg in it. Nutmeg is one of those spices that gets me so excited, it really can add the perfect finishing touch to a dish. I’m aware that some (crazy) people aren’t fans of nutmeg though, so if you’re one of those just leave it out and it’ll be just as delicious for you. Also, I always use an apple peeler to core and peel my apples, it truly makes this 100 times easier to prepare. I’ve literally never lived without one and I can’t imagine making apple pie, crisp, or any other apple dish without this handy contraption. I even use it while eating apples plain or dipping them in caramel if I want nicely cut up pieces. Some choose to serve this with ice cream, but I like it best with a heaping scoop of homemade whipped cream on top, so I included a quick recipe for that as well. Put your seasonal apples to use and indulge in this quick and easy dessert!
1 Cup Heavy Cream
2 Tablespoons Powdered Sugar
1 Teaspoon Vanilla
Prior to making this, let the bowl and beaters sit in the freezer for about 20 minutes.
In a large bowl, whip the cream until peaks just begin to form. Add the powdered sugar and vanilla, and continue to beat until peaks form. Serve immediately, or leave in the fridge until ready for use.