Isn’t apple crisp just one of those things that’s kind of messy and sloppy and it can seem hard to make it look good? Yes, it tastes out of this world divine, but I often have wondered how I’d ever be able to make it look pretty. Who knows why it took me so long to realize that serving it in glass cups can fancy it up a bit and make it look not so blah. I had to be a little more patient to serve it in cups since I had to wait for it to cool a little longer so the steam wasn’t just lining the insides of the cups. But, once you try this you’ll realize any amount of patience is worth it as long as you get to dive into to some of that perfectly textured, crisp crumble to those soft and tender, tart yet sweet, deliciously spiced apples.
If you like apple pie, make this! I’m thinking I might be more of a fan of this apple crisp than apple pie, because with the pie yes you get a wonderfully buttery pie crust but with this you are basically getting a crumbly, brown sugary oatmeal cookie over the top of apple pie filling. Cookie or pie crust? I think I’ll go with cookie. Besides, there’s no 2 hour chill time for pie crust and no floury countertop mess from rolling out dough. Just a simple, fresh apple filled, oat covered crisp that is full of enticing flavors. And you’ll love the way the brown sugar and plenty of hot oven heat create that amazing carmel-like taste to coat the apples. Enjoy!
I’m loving all this texture and crumbly goodness.
Yield: About 6 servings
- 1/2 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup packed light-brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup unsalted butter , diced into small cubes
- 2 lbs Granny Smith apples (at room temperature), peeled, sliced thin and diced
- 2 2/3 Tbsp unsalted butter , melted*
- 2 Tbsp all-purpose flour
- 3 Tbsp water
- 1 Tbsp lemon juice
- 1/2 tsp vanilla bean paste or vanilla extract
- 1/4 cup light-brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch salt
Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn't become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren't all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
*I know this is a random amount, it's simply the amount that's left after using 1/3 cup butter in the crisp topping - just wanted to use that full stick of butter :).
Recipe Source: Cooking Classy