Old Fashioned Apple Crisp
Almost everyone can recall a memory of their grandmother or mother putting an apple crisp together by memory on a cool fall day. It’s an easy recipe, but nonetheless a classic, and everyone has their own different version, written or verbal. This particular version is a little heavier on the topping, perfect if you are the type of person who likes that buttery, crunchy streusel on the top!
Just like a good apple pie, we recommend trying a mix of apple varieties to change up the texture a bit. For this crisp recipe we combine Jonagold and Golden Delicious to add a velvety texture and some Honeycrisp and Fujis to add sweetness.
YIELD: 6-8 servings
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup brown sugar, packed
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons cold unsalted butter, diced into cubes
- 2 teaspoons cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 3 tablespoons water (or apple cider if you have it on hand)
- 1 tablespoon all-purpose flour
- 3 pounds of apples (about 6 apples), a mix of Jonagold, Golden Delicious, Fuji, and Honeycrisp apples
- Preheat the oven to 350 degrees.
- To make the streusel topping: Add the flour, brown sugar, oats, cinnamon and salt in a large mixing bowl; stir to combine. Add the butter cubes and rub the butter into the flour with your hands or a pastry blender until the mixture becomes coarse lumps and no dry flour remains.
- To make the filling: Combine the cinnamon, brown sugar, lemon juice and water (or apple cider you have it on hand) in a large mixing bowl. Peel, core and slice the apples and add them to the lemon juice mixture as you go until you have sliced all of the apples. Sprinkle the tablespoon of flour over the apples and toss to mix.
- Transfer the apples to a 9 x 13 inch baking dish or a 12 inch cast iron skillet; spread the streusel topping evenly over the apples and bake for 60 to 80 minutes, until the juices are thick and bubbling and the apple slices are tender when pierced with a knife.
- Let cool slightly; serve warm or at room temperature with vanilla ice cream if desired. Store in an airtight container in the refrigerator for up to 3 days; reheat for 10 minutes before serving.
Recipe created by: Meg Raines