|Nutritional Guidelines (per serving)|
Apple crisp has long been a favorite apple dessert because it's super easy to fix and tastes wonderful. If you don't have time to fuss with an apple pie or cobbler, bake an apple crisp! This version can be made with chopped nuts -- or leave them out and add more oats to the topping mixture.
Top this scrumptious apple crisp with a scoop of ice cream for a truly memorable dessert. Chopped walnuts or pecans add to the texture and flavor.
If you love the crunchy, buttery topping on the apple crisp, double the ingredients! This is an excellent dessert to take along to a potluck supper or holiday dinner.
- 3 pounds tart apples, such as Granny Smith
- 1 tablespoon lemon juice
- 1/2 cup light or dark brown sugar, packed
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup rolled oats
- 4 tablespoons cold butter (1/2 stick)
- pinch salt
- 1/2 cup chopped walnuts or pecans, or add an additional 1/4 cup of oats
Heat the oven to 375 F (190 C/Gas 5).
Generously butter a 9-inch square baking dish.
Peel, core and chop the apples; toss in a bowl with lemon juice.
In a separate bowl, combine the brown sugar, 1 1/2 tablespoons of flour, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine the 1/3 cup of flour, granulated sugar, oats, and salt. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Spread the apple mixture in the bottom of the prepared baking dish. Sprinkle the oat and flour topping mixture evenly over the apple filling.
Bake in the preheated oven for 30 to 45 minutes, or until apples are tender and topping is lightly browned. Check the apples for tenderness with a small, sharp knife. If the topping appears to be browning before the apples are tender, cover the baking dish with foil until the apples are tender.
Serve the apple crisp warm or at room temperature with a scoop of vanilla ice cream or a drizzling of heavy cream.
Cover and refrigerate any leftovers.
Reheat leftover apple crisp uncovered in a preheated 350 F (180 C/Gas 4) oven.
For a thicker topping double the flour, sugar, oats, butter, and nuts.
Use a combination of Granny Smith and honeycrisp or Cortland apples.
Add some finely chopped crystallized ginger to the topping.
Make individual apple crisps in ramekins or mini casserole dishes.
For extra nutty flavor, toast the chopped nuts. Spread the walnuts or pecans out in a dry skillet and cook them over medium heat, turning and stirring constantly. When they are lightly browned and smell toasty, transfer them to a plate to cool.