Ready in 45 minutes
One of my favorite childhood desserts was my aunt Evelyn's delicious apple crisp. It's a simple old-fashioned dessert of warm baked apples bubbling away in their own syrupy juices, topped with a streusel-like mixture of toasted nuts, old-fashioned rolled oats, sweet butter, brown sugar, some cinnamon and just a hint of nutmeg. My aunt made this special treat for us every fall from the fresh picked apples from my grandparents backyard trees.
"Wonderful recipe. Would probably use an 8x12 inch baking pan next time. The toasted pecans are what makes this recipe stand out from the others."- Kurjanja
Tip: Another recipe with the exact-same name "Apple Crisp" ranks higher.
Position oven rack in the lower-middle position and heat oven to 350 degrees F. Generously butter a two quart baking dish. Set aside. Spread nuts evenly on a baking sheet and bake until lightly toasted and fragrant, about 6 to 8 minutes. Set aside to cool completely. Leave oven on.
Peel, core and cut apples into 1/4-inch thick slices. Place in a large bowl and toss with lemon juice, 6 tablespoons of the granulated sugar, 1/2 teaspoon of the cinnamon, allspice and ginger. Set aside.
In a food processor, pulse flour with brown sugar, remaining 1/4 cup of granulated sugar, remaining 1/2 teaspoon of cinnamon, nutmeg and salt until combined. Add butter and pulse until mixture is crumbly and resembles coarse meal. (This can also be done with a pastry cutter, two knives, or your fingertips.) Transfer the crumbs to a bowl and stir in toasted nuts and oats.
Spread apple mixture in bottom of prepared baking dish. Scatter topping mixture evenly over apples. Place in oven and bake until apples are tender when pierced and topping is lightly browned, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before serving. Serve apple crisp warm or at room temperature, topped with vanilla ice cream or a little heavy cream, if desired. Refrigerate leftovers and reheat before serving.
Makes 6 to 8 servings.
The key to a great apple crisp is to start with the best apples, preferably locally grown apples as their flavor and texture are usually superior to those found a grocery store. You can use one variety, but combining two or more varieties will result in a crisp with a richer, more nuanced flavor.
This crisp is also really good made with peaches or pears too. Choose which ever fruit is most abundant. Peaches in the summertime, apples and pears in the fall and winter.
megamco 2 months agoDelicious!
ladykimberlyp 2 months agoThe whole family loved it.
Jamaicanbob 3 months agoLeft out the nuts - delicious!
cleo199 1 year agoEasy to make and delicious. I'll beaming this again and again.
Sindarae 1 year agoTurned out great! I loved the addition of walnuts. I chose to leave the apple skins on (tradition in my home). Thanks for this :)
kimakersdowdy 1 year agoSuper yum, all the fam loved it!
melissabain 2 years agoVery easy. Very tasty! Not much ore to add :)
BeaconTB 2 years agoExcellent! The toasted pecans really add the perfect final touch.
iamdeekee 2 years agoI have spent many years searching for a great apple crisp recipe -- this receipe, by far, is the best ever.
sprat 2 years agoMade this for Thanksgiving and it was a big hit. Delicious!