Introduction
The Apple Crisp is the undisputed champion of comforting, rustic desserts. Simple, warm, and deeply satisfying, it offers all the flavor of a traditional apple pie without the fussy work of a pastry crust. This classic American dessert gained popularity during World War I, when rationing made pie crust ingredients scarce. Instead, a simple streusel topping of oats, flour, and butter was used to cover the fruit. Our recipe enhances this tradition, balancing sweet, tender apples with a perfectly crunchy, buttery oat topping. It is the ideal dessert for showcasing the best of the autumn apple harvest.
Ingredients
- **For the Apple Filling:**
- 6 large apples (about 1.2 kg), peeled, cored, and sliced (recommended varieties: Granny Smith, Honeycrisp, or a mix)
- ¼ cup (50 g) granulated sugar
- 1 tbsp all-purpose flour (15 ml)
- 1 tsp ground cinnamon (5 ml)
- 1 tbsp fresh lemon juice (15 ml)
- **For the Crisp Topping:**
- 1 cup (120 g) all-purpose flour
- ¾ cup (75 g) rolled oats (old-fashioned, not instant)
- ¾ cup (160 g) packed light brown sugar
- ½ tsp ground cinnamon (2.5 ml)
- ¼ tsp salt (1.25 ml)
- ½ cup (113 g) cold unsalted butter, cut into small cubes
Step-by-step Preparation
- **Preheat and Prep:** Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch (20×20 cm) baking dish or a 9-inch round pie dish.
- **Prepare the Filling:** In a large bowl, combine the sliced apples, granulated sugar, flour, 1 tsp cinnamon, and lemon juice. Toss gently until the apples are evenly coated. Pour the apple mixture into the prepared baking dish, spreading them into an even layer. *Tip: Slicing the apples uniformly ensures they cook at the same rate.*
- **Make the Topping:** In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, ½ tsp cinnamon, and salt. Add the cold butter cubes. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry mixture until coarse crumbs form. The mixture should resemble wet sand, with some pea-sized pieces of butter remaining. *Tip: Keep the butter cold! This is key to achieving a truly crisp topping.*
- **Assemble and Bake:** Sprinkle the topping evenly over the apple mixture. Place the dish on a baking sheet (to catch any overflow) and bake for 35 to 45 minutes. The crisp is done when the topping is golden brown and the apple filling is bubbling vigorously and fork-tender.
- **Rest:** Let the apple crisp cool for at least 15 minutes before serving. This allows the juices to thicken slightly.
Nutritional Information
A standard serving (based on dividing the recipe into 8 portions) contains approximately 380-420 calories, depending on the amount of sugar used. This dessert is rich in dietary fiber, provided by both the apples and the whole-grain oats, which aids in digestion and promotes satiety. Apples are also a good source of antioxidants, particularly quercetin, which supports overall cellular health.
Storage
Leftover Apple Crisp should be stored in an airtight container. At room temperature, it will keep well for about 1 day. For longer storage, refrigerate the crisp for up to 3 to 4 days. To reheat, place individual servings in the microwave for a quick warm-up, or reheat the entire dish in an oven preheated to 300°F (150°C) for 10 to 15 minutes. Reheating in the oven helps restore the topping’s crunchy texture.
Conclusion
The beauty of the Apple Crisp lies in its comforting simplicity. Serve it warm, ideally topped with a generous scoop of high-quality vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce. For an added layer of complexity, try adding a handful of chopped walnuts or pecans to the topping mixture before baking, or swapping out a portion of the brown sugar for maple sugar. This recipe is guaranteed to become a fall and winter staple in your home.