Apple Crisp
Warm apple crisp is full of tender chopped apples that get bubbly hot and syrupy and are covered in a crispy streusel topping for a delicious fall dessert. Add a dollop of ice cream and dig in!
Yield: 8 -10 servings
Ingredients
- 4 medium tart apples, sliced about ¼ inch thick
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ¼ cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- ¾ cup packed light brown sugar
- ⅓ teaspoon salt
- 10 tablespoons cold butter, cut into small cubes
- ⅓ cup chopped pecans or walnuts
For serving:
- Vanilla ice cream
Instructions
- Preheat the oven to 350. Spray a 13x9 baking dish with cooking spray or coat with softened butter.
- Combine the apples, sugar, lemon juice, cinnamon and cloves in a bowl until well combined. Add to the baking dish.
- In a separate bowl, mix together the flour, oats, brown sugar and salt. Cut in the butter with a pastry blender until the mixture resembles course crumbles. Stir in the nuts.
- Sprinkle the topping evenly over the apples in the baking dish.
- Bake at 350 for 45 minutes, until hot and bubbly.
- Serve the crisp warm with a scoop of vanilla ice cream on top.
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Notes
Apples: Crisp, tart apples work best for making an apple crisp. You can use all one kind or a variety of apples. See below for details on which varieties are especially good.
Sugar: I like using brown sugar for the topping, but you can substitute white if that’s all you have on hand.
Flour: All-purpose flour works great here, but you can also make this with white wheat flour.
Nuts: Either pecans or walnuts work great for the topping in this crisp. Make sure yours are chopped on the small side so you don’t have big chunks of nuts in the topping. Also, you can skip them if you need this to be nut-free.
Serving: Vanilla ice cream is the perfect pairing. However, you could also use sweetened yogurt or whipped cream. Caramel sauce would be great drizzled over top, too.
Leftovers: Leftover apple crisp, once completely cooled, should be stored in the refrigerator. Cover the top of your baking dish with plastic wrap and keep in the refrigerator for up to 5 days. See the post above for tips on reheating apple crisp.
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 167mg | Fiber: 4g | Sugar: 30g
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