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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 177 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 22.9mg||7 %|
|Sodium 55.5mg||2 %|
|Potassium 279.6mg||7 %|
|Total Carbohydrate 52g||15 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 45.5g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 381
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