Apple Crisp
User Reviews
5
Apple Crisp
Description
Apple Crisp features a mixture of peeled, chunked apples tossed with lemon juice, sugar, flour, salt, and cinnamon, topped with small pieces of cold butter. The topping is made by mixing flour, brown sugar, oats, chopped pecans, cinnamon, salt, and softened butter, worked together until the mixture holds in clumps. This crisp topping is scattered evenly over the apples before baking. The dessert bakes about one hour at 350°F until the apples are bubbling and the topping turns golden brown.
The resulting dessert has tender apple chunks softened by baking juices with a buttery, oaty crisp topping that adds contrasting texture. The lemon juice brightens the apple flavor while the cinnamon and pecans add warmth and nuttiness.
Apple Crisp can be served warm or at room temperature, either on its own or with cream, ice cream, or yogurt if desired. It's practical as a make-ahead dessert, and leftovers keep for several days in the refrigerator.
Leftover crisp reheats well in an oven to restore topping crispness or in a microwave for convenience. The baked crisp freezes tightly wrapped for up to three months; thaw overnight before reheating. This flexibility makes it a convenient dessert to prepare ahead or use apple seasons effectively.
Ingredients
For the Filling:
- 3 pounds apple or Honeycrisp, Braeburn as alternatives) peeled and cut into chunks, Golden Delicious variety
- 2 tablespoons unsalted butter plus 1 tablespoon, softened, for the baking dish, cold, cut into pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice fresh
- 100 g granulated sugar ½ cup
- ⅛ teaspoon kosher salt
- ¾ teaspoon cinnamon powder
For the Crisp:
- 125 g all-purpose flour
- 80 g old-fashioned rolled oats
- 150 g brown sugar packed; reduce to 100g (½ cup) for less sweetness, or increase to 200g (1 cup) for more sweetness
- 50 g pecans optional, finely chopped; you can substitute with walnuts or sliced almonds
- 1 teaspoon cinnamon powder
- ⅛ teaspoon kosher salt
- 8 tablespoons unsalted butter cut the cutter into six pieces, lightly softened
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Butter 13x9-inch metal baking pan.
- Peel, core, and cut the apples into ¾-inch chunks. Toss them with lemon juice, sugar, salt, flour, and cinnamon in a large bowl. Transfer the apples to the prepared baking dish. Dot the top with the cold butter pieces.
- Prepare the topping. In a large bowl, mix the flour, brown sugar, oats, and chopped pecans. Add softened butter. Use your fingers to work the butter into the mixture until evenly moistened. The mixture should hold its shape when squeezed.
- Squeeze small clumps of the topping in your hand and scatter them evenly over the apples, breaking up any large pieces.
- Bake until the topping is golden brown and the apple juices are bubbling around the edges, about 1 hour. Serve warm or at room temperature.
Notes
- Store leftover apple crisp in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Reheat apple crisp in a small oven-safe dish at 350°F for 12 to 15 minutes or microwave for 1 to 2 minutes until warmed through.
- Prepare the crisp up to one hour before baking and keep it warm in the oven at 200°F if needed.
- The baked apple crisp can be frozen tightly covered for up to 3 months; thaw overnight in the refrigerator and reheat uncovered to restore topping crispness.
User Reviews
Overall Rating
5
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