While the pumpkin and the pumpkin spice both get a lot of airtime in the fall, a recent survey of my readers easily showed that apples are the real star of fall desserts. That, combined with a few recent reader requests for my Apple Crisp recipe, means that today is pretty much it… Apple Crisp.
This delicious dish of decadent baked apples, flavored with hot spices like cinnamon and nutmeg, is topped with a butter and brown sugar filling that tastes like fall.
What type of apples should you use for my Apple Crisp?
The truth is, any apple will work in this recipe. So if you already have some on hand, use them.
For me, I generally recommend using a firm apple like a Granny Smith when baking. It has tons of tart, tangy apple flavor and is firm enough that it doesn’t turn into a full porridge. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn, or Pink Lady.
Peeled and diced? Is this the only way to go?
When it comes to making these delicious apples, I like to peel and dice mine for this recipe. Some apple peels can get tough when cooked, and while peeling them is one more step, I think it’s worth it. That being said, you can absolutely leave the peels on the apples if you want to. You can also use one of these sophisticated peelers. I have one and love it.
As for the cutting part, it is also a personal preference. I feel like small apple bites are easier to put on a spoon and less bulky to eat, but many recipes call for the apples to be simply sliced. As always, you do it yourself. It will be just as tasty anyway.
I usually serve it slightly lukewarm with a large scoop of vanilla ice cream. I also have a reputation for pouring a little heavy cream on top. Life is about balance, folks. Enjoy it all.
Easy apple crumble
Preparation time: 15 minutes
Cooking time: 50 minutes
- 1/2 cup of sugar
- 2 tablespoons of cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 pounds firm, tangy apples (like Granny Smith) peeled, seeded and diced (4 to 5 medium apples)
- 1 tablespoon of orange juice *
For the crumble filling
- 1 1/2 cups old-fashioned oatmeal
- 1 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon of salt
- 1/2 cup unsalted butter, melted
- Preheat oven to 350 degrees and lightly spray a 2 quart baking dish with nonstick cooking spray.
- In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg.
- Add apples and orange juice and toss to coat.
- Pour evenly into the prepared baking dish. Put aside.
- In a medium bowl, combine the oatmeal, flour, brown sugar, salt and melted butter until a crumble forms.
- Sprinkle over the apple mixture.
- Bake for 50 to 60 minutes or until filling is thick and bubbling around edges and apples are tender.
- Serve hot with a scoop of vanilla ice cream, if desired.
* You can also use lemon juice, but I much prefer orange.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite cookbook. “