Apple Crisp

Apple Crisp

David Venable

Better than apple pie! Not only does this recipe encompass all the flavors of fall and apple pie, but you don’t have to fuss with a pesky dough!

Apple Filling

  • 4 Granny Smith apples, peeled, cored, and cut into 1/4''-thick slices
  • 4 honey crisp apples, peeled and cored
  • 2 Tbsp lemon juice
  • 1-1/2 tsp vanilla extract
  • 1/3 cup white sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Directions

Preheat the oven to 350°F. Lightly grease a 9'' x 13'' baking dish.
To prepare the topping, cream the butter and brown sugar with a mixer. Add the vanilla, oats, flour, cinnamon, and nutmeg and mix until the dough becomes crumbly. Do not over-mix. Set aside.
To prepare the filling, combine the apple slices with the lemon juice and vanilla extract in a large bowl. Combine the sugar, flour, cinnamon, and nutmeg in a separate bowl and then add the mixture in with the apples; stir until combined.
Spoon the apples into the prepared dish. Sprinkle the topping evenly over the apples. Bake for 35-45 minutes, or until the topping is golden brown and apples are fork tender.

Topping

  • 2-1/2 sticks butter, softened
  • 1-1/2 cups packed brown sugar
  • 1-1/2 tsp vanilla extract
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Cook's Notes

For this recipe we used two kinds of apples, so we had a blend of tartness and sweetness. But, you could use only Granny Smith apples if you prefer. Love nuts? Add a 1/2 cup of your favorite chopped nut to the crisp topping. You can also add 1/2 cup of dried cranberries to the apple filling for a different twist.

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