Apple Crisp

Always a classic, Apple Crisp is sure to be a crowd-pleaser with sweet apple filling balancing a generous crisp top that just begs for a scoop of ice cream!

Course Dessert

Cuisine American

Keyword Apple Crisp, Apple Dessert

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 653kcal

Author Kathleen

Ingredients

Filling:

8 cups (about 3 pounds) Granny Smith apples, peeled cored and thickly slice
1 cup granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup water
2 teaspoons vanilla
2 teaspoons lemon juice

Topping:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cup quick-cooking oats
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, cut into small cubes, VERY cold
1 cup pecans or walnuts, chopped

Instructions

For The Filling:

Preheat oven to 350°F (177°C). Butter a 9X13 inch baking dish.
In a large mixing bowl toss together the sliced apples (8 cups), 1 cup of granulated sugar, 1 tablespoon of flour, cinnamon (1 1/2 teaspoons), nutmeg (1/2 teaspoon), and ginger (1/4 teaspoon).
Spread apple mixture into prepared baking dish and arrange so fruit is somewhat level.
Mix together the water (1/4 cup), vanilla (2 teaspoons), and lemon juice (2 teaspoons). Pour the water mixture evenly over the apples.

For the Topping:

In a medium mixing bowl, add all the topping ingredients, except the pecans. Using a pastry blender or two butter knives, cut the butter (1 cup) into the other ingredients until the butter is the size of peas and the mixture is crumbly. Fold in pecans or walnuts (1 cup).
Spread the topping evenly over the top of the apples. Bake in preheated oven for 45-50 minutes or until the top is crisp, the edges of the topping are browning, and the apples are tender.

Notes

Best Apples For Apple Crisp: You’ll have the best result if you use a tart baking apple. If you pull a switch-a-roo and substitute an apple that is juicier and sweeter- like the one you would grab to snack on, your sugar-to-water balance will be off! Again, Granny Smith apples are our choice!
Topping: Don’t press down on the topping. While you layer on the topping, you’ll be tempted to press it down to make it flat and even. If you do this, your topping will compact and be like a hard shell on the top. Let it keep its crumbly texture and pile it loosely on top of the fruit. You’ll get a lovely crumble that breaks apart and mixes with apple filling with each bite!

Nutrition