Apple Crisp
Apple Crisp has long been one of my family’s traditional fall desserts.
I can still remember how excited I used to get every fall when it came time to pick the apples off the tree in the backyard and how much I’d look forward to having leftover apple crisp for breakfast.
Apple Crisp Mix
When it comes to picking apples, there are a lot of choices. I always start with the apples that look the best and from there try to mix it up some, using two or three types that have varying amounts of sweet, tart, and crunch.
Normally, I include two or three Granny Smiths in the mix, which adds a nice sour taste to the final crisp but wouldn’t use all Granny Smiths, because the crisp would be way too tart.
A Better Apple Crisp Topping
A good fruit crisp topping should complement the fruit while adding texture. The ingredients for ours include a combination of flour, rolled oats, two types of sugar, and cinnamon.
The key to great flavor is striking a balance between the brown and white sugar as well as the oats and flour. Too much flour or white sugar and the dessert loses its rustic charm. Too high a proportion of rolled oats and it becomes chewy and tastes like health food.
A dash of cinnamon ties the flavors together. Depending on the mix of apples and when we’re serving it we’ll sometimes add a little allspice or clove to give it more festive flavors.
This recipe makes enough topping for a 9 by 13-inch pan and works with a variety of fruit crisps, including Cranberry Apple and Mountain Berry Crisp.
This Apple Crisp recipe is a delicious way to use fresh apples in the fall. You can read more about this recipe in The Fall of Apple Crisp.
Apple Crisp
Ingredients
- 8 to 10 apples
- 2 cups flour
- 1 cup white sugar
- 1 1/4 cups rolled oats
- 1 1/4 cups brown sugar
- 3 tsp cinnamon
- 1 1/4 cups butter
Instructions
- In a large bowl mix the together the flour, sugar, butter, oatmeal, 1 cup of brown sugar, and 2 tsp of cinnamon. Mix everything together using your hands until it’s turned into small pebble-sized clumps of dough.
- Peel and core the apples, slicing them into thin strips. Once you have enough apple slices to fill a 9 by 13 glass pan to just under the rim, mix the apples with 1 tsp of cinnamon and the remaining 1/4 cup of brown sugar.
- After you’ve mixed the apples and brown sugar together, pour the flour mixture over the top, making sure to spread it evenly across the entire pan.
- Bake in a 350°F oven for 50 to 60 minutes or until the crisp mixture turns a nice golden brown and the apples have lost their crispness, but still, have somebody.
- This crisp is delicious on its own, served with whip cream, or with ice cream.
Recommended Equipment
Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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