Ah, apple crisp—it’s like a warm hug on a chilly day, isn’t it? This simple, homespun recipe effortlessly melds the tartness of fresh apples with a crumbly, sweet topping. I remember my grandmother’s kitchen, the scent of cinnamon wafting—like a dance through the air—reminding me of autumn leaves crunching underfoot.
Steps
- Preheat your oven to 350°F (175°C). Prepare an 8×8 baking dish by greasing it with butter or spraying it with non-stick cooking spray.
- In a bowl, mix the peeled and chopped apples with granulated sugar, 3/4 teaspoon of cinnamon, and lemon juice until well combined. Transfer this mixture into the greased baking dish.
- In another bowl, combine brown sugar, oats, flour, 1 teaspoon of cinnamon, and a pinch of salt. Add diced cold butter and use a pastry cutter, two forks, or your hands to blend until the mixture resembles pea-sized crumbs.
- Evenly spread the topping over the apple mixture in the baking dish. Gently pat the topping to ensure it covers the apples completely.
- Bake the dish in the preheated oven for 40-50 minutes, or until the topping is golden brown and the apple mixture is bubbling.
- Serve the apple crisp warm, optionally topped with vanilla bean ice cream or whipped cream for added flavor.
Ingredients
- 6 golden delicious apples, peeled and chopped (other varieties can be used)
- 2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons lemon juice
- 1 cup light brown sugar
- 3/4 cup old-fashioned oats (quick oats can also be used)
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- 1/2 cup cold unsalted butter, diced into small cubes
Nutritional Values
Calories: 1806 | Total Fat: 71g | Saturated Fat: 44g | Trans Fat: N/A | Cholesterol: 186mg | Sodium: 16mg | Total Carbohydrates: 284g | Dietary Fiber: 20g | Sugars: 167g | Protein: 10g
FAQ
- What type of apples are best for making apple crisp?
- You can use any type of apple you prefer for this apple crisp recipe. Golden Delicious is a favorite choice, but Granny Smith and Fuji apples also work well.
- Should I peel the apples for the apple crisp?
- It’s entirely up to you whether to peel the apples or not. Both peeled and unpeeled apples work, but if you choose to leave the skins on, make sure to wash the apples thoroughly.
- Can the apple crisp be made in advance?
- Yes, you can bake the apple crisp as directed and then cover and refrigerate it once cooled. When ready to serve, let it sit at room temperature for about 20 minutes, then reheat it in the oven at 350°F for roughly 30 minutes.
- Is it possible to freeze apple crisp?
- Although I haven’t personally tested freezing this recipe, many readers have successfully frozen it. Ensure it’s well wrapped before freezing, and thaw it in the fridge before reheating.
- How can I prevent the apple crisp from becoming watery?
- If you want to avoid any juice pooling at the bottom, consider adding a little bit of all-purpose flour to the apple mixture before baking.
Tips
- To ensure the topping has the perfect texture, use a pastry cutter to incorporate the cold butter into the oat mixture. If you don’t have a pastry cutter, two forks or your hands can work as well, but aim for pea-sized crumbs.
- If you want to avoid any extra liquid from the apples, consider adding a small amount of all-purpose flour to the apple mixture before baking.
- For those who prefer a make-ahead option, bake the crisp as directed, let it cool, then cover and refrigerate. When ready to serve, let it sit at room temperature for about 20 minutes before reheating at 350°F until hot throughout.
- Experiment with different apple varieties to find your perfect flavor combination. While golden delicious is recommended, Granny Smith and Fuji apples are also excellent choices for this crisp.
Equipment
- 8″ Baking Dish
- Vegetable Peeler
- Pastry Cutter
