|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 fruit dessert.
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.
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 apples that have fallen from your tree onto the ground or apples that are getting a little old.
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- 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
- To Serve (optional):
- Ice cream, whipped cream, or a drizzle of heavy cream
Gather the ingredients. Pre-heat oven to 350 F.
Grease a 10-inch deep dish pie plate with butter.
Peel and core the apples. Cut into thin 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.
- Feel free to add chopped pecans or walnuts to the topping mixture for added crunch and flavor. You can also use packed light or dark brown sugar in the topping instead of granulated sugar. Many people like the slight molasses touch of this variation.
- Prized baking apples include Cortland, Rome, Winesap, and Northern Spy, but you can use any apples you have on hand, even mixing the varieties.
- Experiment with adding other fruit to the crisp, such as rhubarb, raisins, or cranberries.