Apple Crisp. This fall treat features apple pieces tossed with winter spices and light brown sugar. The fruit mix is topped with a sweet, crunchy crumb topping. The dish is baked until golden and bubbly. Served warm with ice cream or whipped cream.
My favorite red apple is the Honeycrisp variety. And that’s the apple I’m using today in my apple crisp. Any eating apple will work. Use what you have on hand, or choose your favorite. I bought a dozen Honeycrisp to make a tart, some pop tarts, this crisp, and some jumbo muffins.
For the tart and pop tarts, I will peel, slice, and sauté them to soften. For this crisp, I’m peeling the apples, dicing into small pieces and mixing them in with the other ingredients in the crisp recipe. I like to eat apple crisp warm out of the oven with a spoon, so I make the apple pieces quite small. It also ensures the apples are extremely soft and are cooked through.
I love to roast fruit. As it caramelizes the natural sugars release, the flavor intensifies, it softens perfectly. I love granola. Crispy, slightly sweet and packed with flavor. I like to roast fruit, like in our summer fruit bake, and top the fruit with and a dollop of yogurt or whipped cream and sprinkle some granola over the top.
Why You Should Make This Crisp Recipe
- the perfect blend of sweet + tart + crunch
- prep and bake in just minutes.
- can be baked in one large dish or individual ramekins.
- has all the flavors of apple pie without the extra work of dough prep.
- apple + brown sugar + cinnamon is heaven.
How To Make This Apple Crisp
This crisp starts with ripe, juicy apples, a pat of butter, a bit of brown sugar and whole wheat flour, and a pinch of cinnamon and nutmeg. These are combined in a bowl, tossed together and spread across the bottom of a large baking dish or several small ramekins.
The apple mixture is topped with a sweet crumb topping. Cold butter is combined with a bit of flour, brown sugar, a pinch of salt, and some old fashioned oats. The oats are optional. I like to add the oats for extra texture. The butter is cut in using a pastry blender, a fork, or your hands. The small pieces of butter are coated with the flour and sugar mix. These bake into sweet crunchy, crispy bits.
The topping is spread over the fruit mixture and the dish is baked until the fruit is soft and bubbling, and the topping is crisp and golden. Best served warm with a dollop of whipped cream or scoop of ice cream.
Other Brunch Desserts You Might Enjoy
Some of our most popular brunch desserts include mini blueberry crisps, apple pie bars, cinnamon rolls, sticky buns, and coffee cake doughnuts.
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- 1000 grams peeled, cored and diced apple (4 large)
- 15 grams unsalted butter (1 tablespoon), softened
- 15 grams whole wheat flour or all-purpose flour (2 tablespoons)
- 25 grams light or dark brown sugar (2 tablespoons)
- 2 grams ground cinnamon (1/2 teaspoon)
- 1 pinch ground nutmeg
- 40 grams all-purpose flour (1/3 cup)
- 50 grams light brown sugar (1/4 cup)
- 50 grams rolled or old-fashioned oats (1/2 cup)
- 56 grams unsalted butter (1/4 cup), cold and cubed
- Preheat oven to 350 degrees F.
- Add diced apples, unsalted butter, whole wheat flour, light brown sugar, ground cinnamon and ground nutmeg to small mixing bowl. Stir to combine. Transfer apple mixture to large baking dish.
- Add all-purpose flour, light brown sugar, and old fashioned oats to small bowl. Whisk to combine. Add cold cubed butter. Cut into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
- Sprinkle crumb topping evenly over apple filling. Bake in preheated oven for 30 minutes or until filling is bubbly and crumb topping is golden.
- Best served warm from the oven.