|Nutritional Guidelines (per serving)|
The flavors of fall and the bounty of the orchard come together in this traditional apple crisp. Your sliced fresh apples are combined with cinnamon and topped with a crumbly mixture of flour, butter, and sugar. This simple recipe goes together fast and you will have a great dessert for the family.
Feel free to add chopped pecans or walnuts to the topping mixture for added crunch and flavor. Like a crumble or cobbler, a crisp has no bottom crust and the topping helps thicken the hot bubbling apples below while it is cooking.
You will probably want to serve it with a dollop of whipped cream. Even better, when it is still warm from the oven it is wonderful with a scoop of premium vanilla ice cream (or even your homemade ice cream).
Prized baking apples include Cortland, Rome, Winesap, and Northern Spy, but you can use any apples you have on hand, even mixing the varieties. Making crisp can be a good way to use less than perfect apples, such as ground fall apples from your tree or apples that are getting a little old.
- For the Apples:
- 4 large apples (or about 6 medium, making 4 to 5 cups sliced)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup water
- For the Topping:
- 1 cup granulated sugar
- 1 stick (4 ounces) butter
- 3/4 cup all-purpose flour
Gather the ingredients.
Heat the oven to 350 F.
Grease a 10-inch deep dish pie plate. You can use a little butter or vegetable oil.
Peel and core the apples. Cut into thin slices. You should have 4 to 5 cups of apple slices.
Place the apple slices in the prepared pie dish alternating with sprinklings of the cinnamon and salt. Pour 1/2 cup of water over apple slices.
In a mixing bowl, combine sugar, butter, and flour together with your fingertips or a pastry blender until crumbly.
Sprinkle over the apples.
Bake the apple crisp in the preheated oven until apples are tender and the topping is browned, about 35 to 45 minutes.
Serve the crisp warm with a scoop of ice cream or a drizzling of heavy cream. Or serve it chilled or at room temperature with sweetened whipped cream and a sprinkling of cinnamon sugar.
- Experiment with adding other fruit to the crisp, such as rhubarb, raisins, or cranberries.
- You can use packed light or dark brown sugar in the topping instead of granulated sugar. Many people like the slight molasses touch of this variation.
- You can adjust the amount of sugar to your taste. Some apples will be sweeter and others more tart, requiring more or less sugar. The result will usually be as good with 3/4 cup of sugar.
- Another common variation is to add oats in the crisp topping.