Apple Crisp is a simple dessert of apples and spices with a buttery oat streusel topping. Serve with some vanilla ice cream, and you have yourself a delicious dessert worthy of any gathering.
When you think Apple Crisp, you think fall. Going apple picking was an activity we used to do with our kids in late September. When they were in elementary school, the fall field trip would be apple picking at a nearby farm.I think that was the only permission slip I signed and handed in the same day hoping I could be a chaperone.
Sure, I had to watch the kids, but I would also be able to participate in picking apples, sampling cider, and eating cider donuts. The inner child in me would get so excited because we didn’t have these field trips in the city where I grew up. Therefore, going to a farm was exciting for me, nevermind that it was supposed to be for the kids and educational.
It was cloudy that day and all the kids had on their little raincoats, just in case. Most were the same and you couldn’t tell them apart. They looked like little minions. We were separated into groups then off we went.
I had a group of 5 kids, one of them being my own. We searched for the best spot to pick the apples. They picked what they could reach and I grabbed the perfect ones that were higher. These apples were spectacular. I was having so much fun until…
“Natalie, where are all your kids?”
I looked around and all the kids were scattered. There were kids all over the place, but I couldn’t tell which ones were mine because they all looked alike in their little coats.
“There here somewhere. I mean they were just here.”
“Natalie, you are supposed to be keeping an eye on them not picking apples.”
I tried to hide the bag of perfectly picked apples behind me.
Needless to say, I was never chosen to chaperone again.
Making this Apple Crisp requires at least 4 ½ pounds of apples. It sounds like a lot right? Well you lose about 1 pound from the peels and the cores. Want to know how I know that? I actually weighed the apples before peeling. Then I weighed the cores and peels after and found I lost 1lb. 5oz. Who else is going to give you that information?
The goal is to have a full baking dish of Apple Crisp. The apples will sink a little after cooking. You’ll need a 9×13 baking dish to hold all these apples. It doesn’t have to be exactly 9×13. As long as the sides are at least 2 inches high and it can hold 3 quarts, it’s fine. In these pictures it doesn’t look as full because the beautiful dish I’m using is 3” deep. I love to use it not only because it’s pretty, but because my beautiful friend, Debbie, gave it to me.
I like to use mostly McIntosh with a few Cortlands or Fujis mixed in for texture. Using all McIntosh is perfectly fine as long as you chop the McIntosh in of ¾” – 1″ pieces as they will soften significantly. If they are cut too small, they will turn into applesauce.
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After I core and slice the apple in half, I remove the endocarp – the center of the apple that surrounds the seed – if it wasn’t removed from coring. I’m fussy that way. It’s an extra step, but I don’t want me or my guests biting into it because it’s unpleasant. You can avoid it altogether if you slice around the core. Just know you will leave some good apple behind. A great tool for coring is this apple corer. When you find a gadget that makes your life easy, it’s worth it.
I prefer chunks of apples rather than wedges. After slicing the apple into approx. ¾” – 1″ wedges, I slice those wedges into 1 inch chunks. Basically, roughly chopped apples. I prefer that shape in a crisp and leave the wedges for pie. You can slice how you like.
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You’ll need two large bowls.
Peel, core, and slice the apples and place in a large bowl.
Add the filling ingredients and toss it around with a large spoon to coat all the apples.
Transfer apples into a 9×13 (approx.) baking dish with sides at least 2″ high. Basically a 3 quart baking dish.
Make sure to scrape in all the juices from the bowl.
In the other large bowl, add topping ingredients and mix together until all the dry ingredients are coated and starts to be crumbly. I use a fork mixing.
Spread the topping over the apples.
To be safe, place the dish on a foiled lined baking sheet to catch any drippings.
Bake at 350 degrees for 50 to 60 minutes. It will be golden and bubbly.
Serve as is, with vanilla ice cream, or whipped cream, and you have yourself a fabulous dessert!
- 3 pounds McIntosh apples, peeled, cored, and chopped
- 1 pound Fuji or Cortland*, peeled, cored, and chopped*
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- ¾ teaspoon fine salt
- ½ teaspoon ginger
- 3 tablespoons sugar
- 1 tablespoon flour
- 1 ¼ cup flour
- ¾ cup oats
- 1 ½ sticks butter
- ¾ cup brown sugar
- ¼ cup sugar
- 2 teaspoons cinnamon
- ¼ teaspoon fine salt
- ½ cup walnuts, chopped, optional
- In a large bowl, toss the apples with the filling ingredients. Transfer apples along with collected juices in the bowl into a 9x13 (approx.) baking dish. As long as the sides are at least 2 inches high, it’s fine.
- In another large bowl, add topping ingredients and mix together until all the dry ingredients are coated and large clumps form. I use a fork or spoon for this.
- Spread the crumb topping over the apples.
- To be safe, place the dish on a foiled lined baking sheet to catch any drippings.
- Bake at 350 degrees for 50 to 60 minutes until golden and bubbly.
- Serve with vanilla ice cream and you have yourself a fabulous dessert!
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