Apple Crisp
Updated Dec. 16, 2024
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup/71 grams all-purpose flour
- 3tablespoons packed brown sugar
- 1tablespoon granulated sugar
- ¼teaspoon ground cinnamon, cardamom or nutmeg, or a combination
- ¼teaspoon fine sea salt
- 6tablespoons/84 grams cold unsalted butter, cut into ½-inch cubes
- 1cup/116 grams chopped pecans or walnuts, or a combination
- ¼cup/28 grams old-fashioned rolled oats
- 1 to 4tablespoons granulated sugar
- 1tablespoon all-purpose flour
- ½teaspoon ground cinnamon, cardamom or nutmeg, or a combination
- ¼teaspoon fine sea salt
- 3pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
- 1 to 2tablespoons fresh lemon juice
For the Topping
For the Apples
Nutritional analysis per serving (8 servings)
373 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 32 grams sugars; 3 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
- Step 2
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
- Step 3
If you’d like, peel the apples. Cut into ½-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
- Step 4
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
Private Notes
Comments
So I used to make the crumble with cold butter sliced up like biscuits (as this recipe does). I scoffed at the idea of melting it that I saw in recipe. And then did it for another. Melting the butter and pouring it into the mixture is the only way to get a perfect crumble.
Why a frying pan? Will any kind of baking dish work?
To the apples, I add lemon juice AND bourbon, and triple the cinnamon. Luscious flavors that guests and family love.
Roasted pepitas (ideally roasted at home with a bit of olive oil and salt) made a great swap for nuts due to allergies. Use more like 1.25-1.5 cups if you go that way. I recommend scaling up the topping in general as 3 lbs apples required a 12" cast iron skillet and there was too much surface area to cover, even allowing for gaps.
I did 1/2 the amount of apples but kept the crumble amount the same (so double crumble) that is the best part of apple crisp! I followed the recipe and used cold butter, it turned out great. I’m gluten free so I used a mix of gf all purpose flour and chestnut flour, and added a tsp of xanthan gum. This worked way better than when I had used just gf AP flour in the past.
My grandmother's formula for almost anything apple was 1-1/2-1/4-1/8 cinnamon, nutmeg, ginger, cardamom, mixed in the sugar. Then a chaser of lemon juice. I still use it in apple pie, crisp, cake, and often get asked 'what's the secret ingredient'? It's the cardamom most people don't recognize.