Apple Crisp
Classic. Simple. Utterly Delicious. Perfect any time of year, but especially when apples are in season. Apple crisp, of course!
Sweet, juicy, tender apples are topped with a crunchy, golden streusel and finished off with a scoop of vanilla ice cream or a dollop of whipped cream.
The entire concoction is perfect for any time of year!
Well…that is if you make sure not to neglect chocolate desserts of course. For a fruit dessert, it’s pretty awesome.
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Apple Crisp
Ingredients
- 7 tart apples, peeled, cored and cut into chunks or slices
- 1 tablespoon lemon juice, freshly squeezed or bottled
- ½ teaspoon vanilla
- ½ cup (71 g) all-purpose or whole wheat flour
- 1 cup (100 g) rolled oats
- 1 cup (212 g) brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (113 g) butter, softened to room temperature
Instructions
- Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping.
- In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs.
- Sprinkle the mixture evenly over the apples.
- Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy.
- Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.
Notes
For the Apples: I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!).
Serving: 1 Serving, Calories: 218kcal, Carbohydrates: 36g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 73mg, Fiber: 3g, Sugar: 26g
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
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Can I use corn starch instead of flour for a gluten free option?
Never mind, I just realized the flour was for the topping. Can I use almond flour?
I haven’t tried substituting another type of flour, but almond flour probably stands a pretty good chance of working out.
Super yummy! I made an 8×8, filled it with apples and made the full amount of the topping since that’s my favorite part.
I love this crisp! I make it a few times every fall/winter. I use a ton of apples, fill up the entire 9×13 pan to the top with them, and then double the topping. Except once I forgot to double the sugar and no one noticed, so I always just leave that at 1 cup. It makes a great breakfast with a glass of milk, too. I also never peel the apples because I don’t peel apples (or peaches or nectarines) for any baked food and they always come out great.
Oh, I forgot to mention that since I use extra apples it takes longer to cook, so to prevent excessive browning on top I cook it at 350 degrees for ten – fifteen minutes longer or so.