Apple crisp is a quintessential fall dessert if there ever was one.
Apple crisp just never gets old, and it’s certainly one of the most heartwarming and satisfying uses for Fall apples. You don’t even have to excel at baking to be able to whip up an apple crisp (though it is like a gateway into more extensive Fall baking; a precursor to cobblers and pies). All that’s required is two components: the apples and the crisp. Easy, right?
The apples are simply coated in lemon juice, aromatic spices, and a bit of sugar and flour. However, the best part of this apple crisp is the thick crumble topping – the buttery deliciousness that you could easily devour on its own, if it didn’t pair so beautifully with the tangy, tender, spiced apples. So many apple crisp recipes fall victim to the unfortunate circumstance of being so crumbly that they hardly stick together – the oat to flour to butter ratio being off. I use soft butter (rather than cold) in my crumble, which I cream with dark brown sugar before adding the subsequent dry ingredients. This creates a cookie dough-like effect, and it marries beautifully to the tender apples underneath. Moreover, luckily, we tossed the apples in that lemon juice first, which lends an acidic component to the apple crisp to help cut through the richness of the aforementioned buttery delicious topping.
It all balances out so well, you could easily consider this recipe a single-serving… Yes? No? Just me?
- 4-6 macintosh apples, peeled, cored, and diced
- Juice and zest of ½ a lemon
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- 1 tbsp. all-purpose flour
- 2 tbsp. granulated sugar
- ½ c. soft butter
- ¾ c. packed dark brown sugar
- 1 c. old-fashioned rolled oats
- ½ c. all-purpose flour
- A hint of salt
- Preheat the oven to 350°.
- In a large bowl, toss the apples, lemon zest and juice, spices, flour, and sugar. Set aside.
- In a separate bowl, cream together butter and brown sugar.
- Add oats, flour, salt, and combine. It shouldn't be too crumbly; rather, it should feel almost like cookie dough.
- Place apples in an 8x8" baking dish and pack the oat mixture in an even layer on top.
- Bake for 30-35 minutes, until the top is golden brown and the apples are tender.
- Serve warm. Enjoy on its own or with a scoop of vanilla ice cream.