Apple Crisp (aka Apple Crumble) combines a sweet & spicy filling of apple pie with buttery streusel. It's a homey dessert sure to please!Adapted from King Arthur Flour
Course Dessert
Cuisine American
Keyword 20th Century Baking, Apple Cider, Apples, Autumn Desserts, Boozy Food, Fall Desserts, Pies, Thanksgiving
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Cooling Time 20 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12servings
Calories 290kcal
Author Tammy Spencer
Equipment
9- × 9-inch baking pan
baking spray
apple corer or melon baller
small food processor
pastry cutter
half sheet baking pan
Ingredients
For the filling
3lbsapplesabout 4-5 medium or large apples
¼cuprum, apple cider or juicesee Recipe Notes (2 oz, 56g)
¼ to ¾cupbrown sugarlight or dark, see Recipe Notes (1¾ to 5¼ oz, 50g to 150g)
2Tbspbutterunsalted, melted (1 oz, 28g)
2Tbspboiled apple cideroptional, see Recipe Notes (1½ oz, 45g)
1tspground cinnamon
¼tspground nutmeg
¼tspground ginger
3Tbspall-purpose flour(¾ oz, 21g)
¼tspkosher salt
For the streusel topping
¾cupall-purpose flour(3 oz, 85g)
½cuprolled oatsquick-cooking or old-fashioned (1¾ oz, 50g)
¼tspkosher salt
2/3cupbrown sugarlight or dark (5 oz, 142g)
1tspground cinnamon
¾tspbaking powder
½cupunsalted buttercold, cut in pats (4 oz, 113g)
½cuppecans or walnutschopped, optional (2 oz, 56g)
For the filling: peel and slice the apples to about ¼-inch thick. Toss them with the remaining filling ingredients, and spread them in the prepared pan.
For the streusel: If you're using old-fashioned rolled oats, run them through a couple of pulses in a small food processor to break them up a bit (to mimic quick cooking oats).
In a medium bowl, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
Using a pastry cutter, add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you're using them.
Spread the streusel over the apples in the pan.
Set the pan on a parchment- or foil-lined half sheet baking pan to catch any potential drips. Bake the crisp for about 55-75 minutes, or until it's bubbling and the streusel is golden brown.
Remove the crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely.
If you're making the crisp ahead of time, allow it to cool completely. When you're ready to serve, reheat the pan in a 300°F oven for about 10 minutes. Alternatively, you can reheat individual portions briefly in the microwave.
Apple Crisp is best served warmed. Even better, serve it with a scoop of vanilla ice cream. Enjoy!
Buy enough apples to yield 2 pounds peeled, cored, and sliced apples (about 9 cups when you're done). An apple peeler/corer/slicer would make quick work of getting the apples ready. Unfortunately, mine is in storage, so I went with a knife and melon baller.Get creative with the liquid in the filling, just be sure to choose something that will complement the apples and cinnamon. Try rum, bourbon, hard or straight apple cider, or just apple juice (you can even use water in a pinch).The amount of brown sugar you'll use in the filling will depend on the sweetness/tartness of your apples. I used Honeycrisp and Granny Smith apples (which are sweet and tart, respectively), so I went down the middle and used 1/2 cup of brown sugar.I highly recommend using boiled apple cider in the filling. It has that extra zap of apple flavor that really kicks this Apple Crisp up a notch. You can buy it from King Arthur Flour, but it’s really easy to make it yourself.You can substitute 1 1/2 tsp of Apple Pie Spice for the cinnamon, nutmeg, and ginger if you have that on hand.To make individual crisps: Spray with baking spray eight 8-ounce bowls, and proceed with the recipe accordingly, baking the smaller crisps for 45 to 55 minutes.To make an Apple Crisp for Two: For the filling, use 1 to 2 apples and half the amounts of the spices (leave the liquid the same, just let it cook down). For the topping, use 2 tablespoons each of flour, brown sugar, rolled oats, butter, and nuts; 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, and a pinch of salt. Bake in a 6 1/2-inch cast-iron skillet for 10 to 12 minutes.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!