Ready in 1 hour 20 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.
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.
debrahunter 6m agoThis is a very tasty dessert. Thanks for posting.Will make again. (debraky)
Didi9194 10m agoAbsolutely wonderful flavor with the ginger and allspice. Will be making this again. I also added 2 small containers of blueberries which went well with the apples just added a bit more of everything else!!
ChereF 1y agoMade recipe as posted; great tasting dessert. We added yogurt as a topping - yum! Used Granny Smith and Fuji apples. Toasted walnuts and toasted oatmeal really deepen the flavor.
ees55 1y agoSo yummy! I used 3 large Granny Smith apples and 1 large Fuji. You could definitely get away with using a little less sugar. I accidentally added twice as much ginger and allspice to the apple mixture, but it still turned out really well. The walnuts add a nice toasty crunch. Serve warm with a big scoop of vanilla bean ice cream!
jck1225 1y agoI cut the sugar somewhat. Used Granny Smith apples ( which do not need addl flour coating). Toasted the walnuts & oats. Very nice!!
marlana80 1y agoI used 4 TB of sugar, 1/4 tsp each cinnamon, allspice, clove & nutmeg. Molasses sugar for the topping.
ArcticFoXX-AK 1y agoActually made this for breakfast. Awesome!! Didn't change anything and it came out perfect! Will definitely be making this again!
iamdeekee 1y agoI have tried many apple crisp recipes over the years - this is by far the best. The only change I made was to add about 1 Tbls of flour to the apple mixture to help thicken the juices during the baking.
cleo199 2y agoEasy to make and delicious. I'll beaming this again and again.
megamco 2y agoDelicious!