Apple Crisp
User Reviews
4.5
Apple Crisp
Description
This Apple Crisp layers apple slices tossed with flour, sugar, cinnamon, and nutmeg to create a tender, thickened fruit base during baking. The topping, made from a blend of all-purpose flour, rolled oats, brown sugar, baking powder, kosher salt, and softened unsalted butter, is cut in until pea-sized crumbs form. This crumbly layer browns to a golden crisp in the oven, providing a contrasting texture to the soft apple filling beneath.
Baking the crisp in a 9" x 13" pan allows for even cooking, and the bubbling of apple juices through the topping indicates readiness. The spices lend a warm aroma that complements the naturally tart and sweet apples. Serving the crisp warm preserves the crispy topping texture best within a few hours and is enhanced with vanilla or cinnamon ice cream for added creaminess and flavor.
Adapted from a family cookbook, this recipe uses Haralson apples for structure but works well with Granny Smith or Honeycrisp when peeled. The use of kosher salt and baking powder improves texture and flavor balance in the topping.
Ingredients
for the apple filling:
- 2 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg
- 8 cups apple quartered and then sliced crossways 1/2" thick - I like Haralson apples, but Granny Smith and Honeycrisp also work well, peeled
for the topping:
- ¾ cup all-purpose flour
- ¾ cup rolled oats not quick cooking oats
- ¾ cup brown sugar
- ¾ teaspoon kosher salt not table salt!, Morton brand
- 1 teaspoon baking powder
- ½ cup butter softened to room temperature (do not melt, unsalted
Instructions
- Preheat oven to 375° F.
- For the filling: In a large bowl, combine flour, sugar, cinnamon, and nutmeg with the sliced apples. Spread in an even layer in a 9'' x 13'' pan.
- For the topping: In a medium bowl, whisk together the first five topping ingredients. Add butter and cut in with a fork or pastry cutter until you have large pea-size crumbs. Sprinkle over the apples.
- Bake for 40 to 45 minutes, or until the topping is nicely browned and some of the apple juices are bubbling through the topping.
Notes
- Best served the day it is made while the topping is still crispest, ideally within the first four hours of baking.
- Vanilla or cinnamon ice cream pairs well, offering creamy contrast to the warm apple and crisp topping.
- Haralson apples provide good texture, but peeled Granny Smith or Honeycrisp are suitable alternatives.
- The recipe is adapted from a family cookbook emphasizing Braun-German culinary tradition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 239kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 20mg | 7% |
| Sodium | 151mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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