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!
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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 375°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.