Apple Crisp

by Jane
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It’s fall, y’all ! So, you know that means apples, apples everywhere! Let’s begin with this easy Apple Crisp ! Honeycrisp apples are my favorite so they are the variety I used in this recipe. Firm and crisp, they are amazing in the filling I use for apple pies which was lying underneath the crispy topping. Just add a scoop of vanilla ice cream with maybe a drizzle of warmed caramel sauce and you have leveled up this comforting fall dessert.

Apple Prep:

I am fortunate to have this device! The grandchildren are entralled with its mechanics. The youngest looks forward to eating the peel; it’s like apple spaghetti! Even though this is not mandatory for this recipe, it does make it quicker and more fun! I have shown its process below for your amusement. The old-fashioned way of coring, peeling and slicing works just as well; it just consumes a bit more time. Make sure your slices are on the thin side, or a little thicker than shown, if you desire.

Once cored/peeled/sliced, I split these in half from top to bottom and remove any remaining seeded areas using my metal melon scoop which cuts right through it.

The Filling:

In a large bowl, toss the sliced apples with lemon juice; add in the remainder of the ingredients and toss together to equally distribute.

Place apples in a medium-sized saucepan over MED-LOW heat, stirring frequently. In about 12-15 minutes, the apples will soften and reduce in size to take up about half of saucepan with a thickened syrup. This will smell, and taste, delightful! Once done, you can add them to a buttered 13′ x 9″x 2″ pan or two buttered pie pans.Β  In this post, you will see 2 pie pans as I split it between 2 households. I often share. You?

*Note:The filling could be made ahead of time and stored in fridge until ready to make the topping. You could also halve the recipe to make only one pie pan of apple crisp!

Here’s the filling placed in buttered pie pans. It is yummy!!!

Topping:

Combine topping ingredients, except butter, first.

You may either grate COLD butter or cube it in small pieces. Add it into a large bowl; rub butter into dry mixture until all flour is blended in with the butter. Then, place bowl in the freezer. In about 10-15 minutes, the mixture should be more firm and easier to crumble on the top of the filling. Just break it up as you distribute it evenly across you pan(s).

Bake it!

Bake at 375 degrees on a lined, rimmed baking sheet, for 30-35 minutes. Some ot the fillling may bubble out, so this will help prevent spills in the bottom of your oven. We all know what burnt sugar smells like. Been there, done that. If you want it more golden in color, a few more minutes should be fine as the filling is already pre-cooked.

Serve it!

Add a scoop of vanilla ice cream while warm and drizzle on some caramel sauce, if you like! Talk about YUM! Autumn’s warm-spiced flavors are so enticing! This Apple Crisp would be wonderful for a family celebration or to take to a church potluck!

Apple Crisp

Honeycrisp are the only apples I use your pies. Here, I used my pie filling recipe as the base and adapted a couple of recipes to create the best crisp topping I've ever made!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Apples, Fall dessert, Honeycrisp

Ingredients

Filling:

  • 2 pounds Honeycrisp apples, peeled, cored, sliced thin 6-8 medium-large
  • 1 T lemon juice
  • 1/4 c water
  • 2/3 c dark brown sugar
  • 2 T cornstarch
  • 1-1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t Kosher salt

Topping:

  • 1-3/4 c all-purpose flour
  • 3/4 c dark brown sugar
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1 c old-fashioned oats (rolled)
  • 1/2 c chopped pecans * Omit if you are allergic or if you just don't care for nuts.
  • 1 c COLD butter, cubed(small) or grated-(2 sticks)

Instructions

  • In a large bowl, squeeze lemon juice over thinly sliced apples and toss to coat.
  • Combine with the remainder of the filling ingredients. Toss again to distribute and coat the apples.
  • Place contents of bowl into a medium saucepan over MED-LOW heat. Stir frequently until apples have softened and filling becomes thick, about 12-15 minutes. It will noticeably take up much less space in saucepan.
  • Pour apple filling into prepared(buttered or sprayed) 13"x9"x2" pan or split into 2- 9" pie pans. Prepare topping.

Topping:

  • In a large bowl, toss everything, EXCEPT butter, together to break down sugar and equally distribute contents.
  • Rub the cubed/grated butter into flour mixture using both hands until none of the dry mix is visible.
  • Chill in freezer for about 10-15 minutes. This hardens it to make it easier to crumble on top.
  • Break up topping as you distribute it evennly over the apples.
  • Place pan on baking sheet to catch any drippings. Bake on a middle oven rack at 375Β°F for about 30-35 minutes. Apples should be bubbling and top golden.

Serving options:

  • On the side, you could add a scoop of vanilla ice cream.
  • Drizzle warmed caramel sauce over the top of ice cream and apple crisp.

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