Apple crisp

There is no better way to welcome fall than with a warm, fragrant, sweet, spice-filled apple crisp. Serve with a scoop of vanilla ice cream for winning combination!

There are a few things that clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider and of course apple crisp. Apple crisp is one of those “must have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

You’ll discover you have a lot of apples to choose from in the fall. It can be kind of overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw and some for apple butters and apple sauces. I’ve included a chart that will help you select an apple that is appropriate for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times and I’m always happy with how they turn out. Use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around it to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this recipe:

Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin or they will become too soft when baked. If they are too thick they may not soften enough. Place the cut apples in a bowl and toss with 2 tablespoons of lemon juice.

In a separate bowl, whisk together sugar, flour, cinnamon and ginger. Add the apples and stir to coat. Spread the apples evenly in the 9×13 dish.

  • For the topping, whisk together flour, oats, brown sugar, cinnamon and nutmeg in a small bowl. Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff at the same time. You don’t want clumps in your topping. Sprinkle the topping evenly over the apples
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

There is no better way to welcome fall than with a warm, fragrant, sweet, spice-filled apple crisp. Serve with a scoop of vanilla ice cream for winning combination!
0 from 0 votes
Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples, (about 5-6 apples)
  • 2 tablespoons lemon juice
  • cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 ½ cups flour
  • 1 cup old fashion oats
  • 1 cup brown sugar, packed
  • teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9×13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Pour 2 tablespoons of lemon juice over the apple, and stir to evenly coat. Set aside.
  • In a medium bowl, whisk together sugar, flour, cinnamon and ginger. Add to the apples and stir to coat. Spread the apples evenly in the 9×13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and nutmeg.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady or Cortland
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