Make a perfect apple crisp with just a few easy steps. Fruit crisps are essentially a streusel-topped pie without a bottom crust. They’re easy to throw together and you can use almost any fruit that’s in season. Right now it’s apple season and the perfect time to make a perfect apple crisp.
The secret to a perfect apple crisp is to use great apples. You want to use a combination of sweet and tart apples.
Choose apples that stay firm and crisp like a sweet Rome Beauty or a tart Granny Smith, and combine it with a tart Jonathan or a sweet Honey Crisp that will break down a bit when baked.
For the pictured apple crisp, I used two large Granny Smiths Andy two large Honey Crsip apples.
If you’re unsure what apples to use, buy several varieties and use them all to get a great mix of flavors and textures.
The U.S. Apple Association has a nice Apple Variety Guide with pictures of the apples and their uses.
If possible, stop by a local farmers market and buy fresh, locally grown apples that were picked when ripe. The downtown SLC Farmers market is open this weekend, so if you’re in the area, stop by and pick up some great Utah apples.
Of course, once you’ve chosen great apples you’ll need you need a crisp, delicious streusel top. I added sliced almonds, but you can substitute your favorite nut, or omit them if you’re not a nut lover.
I like the added texture that oatmeal gives the topping, but if you don’t, omit that as well.
However you like your topping, the apples are the star of the show. If you’ve got great apples, you’ll have a great apple crisp. A hot, homemade apple crisp is the perfect fall dessert, especially topped with a rich creamy vanilla ice cream.
Here’s a video to show you just how easy this Perfect Apple Crisp is to make
- 6 cups apples, peeled, cored and thinly sliced (6 - 8 apples—use a combination of sweet and tart baking apples)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 2/3 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- 1/2 cup sliced almonds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter, melted butter
- Preheat oven to 375º. Spray an 9x9 baking dish with non-stick cooking spray.
- In a large bowl or plastic zipper bag, combine granulated sugar, cornstarch, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add apples and lemon juice and toss to coat. Put in prepared baking dish.
- In a large bowl combine brown sugar, flour, oats, almonds, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Add melted butter and mix with a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture evenly on top of apples.
- Place baking dish on a rimmed baking sheet, and bake until apples are tender and topping is golden brown about 45–55 minutes. Let rest 10 minutes before serving.
- Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.
Amount Per Serving: Calories: 300 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 210mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 4g Sugar: 31g Sugar Alcohols: 0g Protein: 3g
Apple Cranberry Streusel Pie, Barbara Bakes
Pressure Cooker Applesauce, Pressure Cooking Today
Blueberry Apple Mini Pies, Barbara Bakes
Apple Oven Pancake with Apple Cider Syrup, Completely Delicious
Apple Fig Bread, Mountain Mama