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
Serving Size: 1
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
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