Classic Apple Crisp Recipe
Classic Apple Crisp October 24, 2016 4 comments » This apple crisp is filled to the brim with amazing apple flavor and topped with the perfect oat crumble. The best apple crisp I’ve ever had!
I’m currently sitting at my kitchen table, gazing out the window at our wooded hillside and I’m thrilled to report that I can see every different shade of green, yellow, orange and red starting back at me. The leaves changing are one of my favorite parts of fall and one of the main reasons I don’t think I could ever live somewhere full-time that didn’t experience all four seasons.
Do you go apple picking this time of year? I’ve never done it, but every time I scroll through my Facebook feed, I’m inundated with pictures of friends with their kids traipsing through orchards and collecting buckets of apples. If you’re overrun with apples, or are just looking for a great fall recipe, this classic apple crisp will win over your fall-loving heart in mere seconds.
I’ve made a lot of apple crisp recipes in the past, and while they were good, nothing really struck me as heads and tails above the rest… until I made this recipe. It is quite literally the BEST apple crisp I’ve ever had.
So, what makes this apple crisp so utterly amazing?
SO. MUCH. APPLE. FLAVOR.
We have apples (use your favorite variety!), apple cider, AND boiled cider. The boiled cider is optional, but if you can use it, absolutely do so! It packs a seriously concentrated punch of apple flavor that I adore.
Finally, the crisp topping. I love the addition of oats for a topping that’s hearty, and the topping/crust lover in me has a tremendous appreciation for the ratio of topping to filling. It is NOT skimpy and provides the perfect balance to the warm apple filling.
All that’s left is to top the warm apple crisp with vanilla ice cream or fresh whipped cream and you have the absolutely perfect fall dessert. Boom!
There are a number of optional elements to this recipe, so I’ve shared what I used below:
I used Gala apples, since I had a tray of them from Costco that was begging to be used.
I used apple cider.
I split the difference with the brown sugar and went with ½ cup.
I did use the boiled cider (delish!).
I omitted the nuts in the crisp topping since Joseph is allergic.
Instead of a 9×9-inch square pan, I used a 1.5-quart casserole dish.
If you still have an abundance of apples staring back at you, check out some of my other favorite apple recipes at the King Arthur Flour Holiday Table! It’s time to start on your fall baking projects!
Grab your favorite apples and get baking!
Four years ago: Pumpkin Seed Brittle with Vanilla Bean and Cardamom print email Classic Apple Crisp Yield: 9 to 12 servings
Prep Time: 20 minutes
Cook Time: 55 to 65 minutes
Total Time: 1 hour 25 minutes
This apple crisp is filled to the brim with amazing apple flavor and topped with the perfect oat crumble. The best apple crisp I've ever had!
Ingredients:
For the Filling:
3 pounds apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
¼ cup rum, apple cider or juice, or the liquor/juice of your choice; or water
¼ to ¾ cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
2 tablespoons boiled cider, optional but good
1½ teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon ground ginger
3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
¼ teaspoon salt
For the Topping:
¾ cup King Arthur Unbleached All-Purpose Flour
½ cup quick oats
heaping ¼ teaspoon salt
⅔ cup brown sugar, light or dark
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ cup (8 tablespoons) cold butter, cut in pats
½ cup diced pecans or walnuts, optional
Directions:
1. Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.
2. Slice the apples about ¼" thick. Toss them with the remaining filling ingredients, and spread them in the pan.
3. To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
4. Add the cold butter, working it in to make an unevenly crumbly mixture.
5. Spread the topping over the apples in the pan.
6. Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it's bubbling and the top is golden brown.
7. Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.
(Recipe from King Arthur Flour)
Disclaimer: This post is sponsored by King Arthur Flour. All opinions are entirely my own. Find more holiday recipes and my tips for the season at their Holiday Table. posted in Crisps/Cobblers 4 comments »