An apple dessert for when you just can’t

Genevieve Ko's apple crisp is truly, blessedly easy.

View in browser|nytimes.com October 19, 2024 Genevieve Ko's apple crisp. Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. What to do when you have lots of apples and the thought of peeling them all makes you cry By Mia Leimkuhler To paraphrase Benjamin Franklin, three things in life are certain: death, taxes and bringing home a huge bag of apples on Saturday morning thinking you're going to make a pie and then realizing on Sunday night that you are definitely, absolutely not going to be making a pie. And for those moments — or really any instance where you have a lot of beautiful apples but no time or willpower to do anything fussy with them — there's Genevieve Ko's apple crisp. It's about as easy as an apple dessert can get; you don't even need to peel the apples. (The peel adds a nice chewy sweetness, becoming almost like those thin fruit leathers.) Change up the spices and nuts to suit your taste, and serve the crisp either hot from the oven or at room temperature. Or, my favorite, have it cold for breakfast the next day with a scoop of plain Greek yogurt and a hefty cup of coffee. We love a Sunday bake that makes Monday morning a bit less painful. Featured Recipe Apple Crisp View Recipe → I adore a skillet chicken dinner; serving a generous dish in a yawning pan makes me feel like a character in a Richard Scarry book (with chef's toque and apron, natch). How good does this skillet chicken with black beans, rice and chiles look? Diana Henry's recipe, adapted by Margaux Laskey, combines crisp-skinned chicken, cumin-scented rice, silky peppers and tomatoes and earthy beans. Set out lime wedges, sour cream and pickled jalapeños for serving, and congratulate yourself on putting together a beautiful dinner in this busy, busy world. More cozy dinners that feel nice: Ifrah F. Ahmed's malaay qumbe (coconut fish curry), a Somali dish that comes together quickly from fridge and pantry staples (coconut milk, garlic, tomato and onion). Ifrah includes a tip on how to make your own xawaash spice blend, a vibrant mix of cumin, coriander, black pepper, cloves, cardamom and cinnamon. And Alana Kysar's loco moco, adapted by Kiera Wright-Ruiz, is just about the heartiest, lip-smackingest calling there is for ground beef. It's an oniony hamburger patty topped with a deeply umami mushroom gravy, all set on a mound of white rice and topped with a fried egg. Many readers call for doubling the gravy, which is always a good sign of gravy deliciousness. Lastly, the market where I get my apples is overflowing with late summer's last peppers, and I feel a strong urge to do something with them before they disappear. I think a couple of batches of Lesley Enston and Korsha Wilson's pepper sauce is in order to keep in the fridge to gussy up roast chicken or fried fish. (Gift some to the neighbors, like reverse trick-or-treating.) And while Zainab Shah's chile cheese toasts call for Thai green chiles, I might swap in some thin slices of long hots or, if I'm not feeling spicy, Jimmy Nardellos. (But I'm always feeling spicy.) IN THIS NEWSLETTER Con Poulos for The New York Times. Food Stylist: Simon Andrews. Skillet Chicken With Black Beans, Rice and Chiles Recipe from Diana Henry Adapted by Margaux Laskey 1 hour Makes 4 to 6 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Malaay Qumbe (Coconut Fish Curry) By Ifrah F. Ahmed 40 minutes Makes 4 servings Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Loco Moco  Recipe from Alana Kysar Adapted by Kiera Wright-Ruiz 45 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Pepper Sauce Recipe from Lesley Enston Adapted by Korsha Wilson 12 minutes Makes Just over 1 cup Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Chile Cheese Toast By Zainab Shah 15 minutes Makes 2 to 4 servings  Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018