Apple Crisp is easier than an apple pie but just as good with a streusel that’s mixed in with the apples.
It’s fall and time to pull out some apple recipes. Taylor is my apple lover so after getting some fresh apples at the farmer’s market, we tried this slightly different apple crisp recipe. Mixing the topping with the apples gives it a consistent flavor throughout. I like adding pecans to a crisp as it gives it a nice crunch, but then I add nuts to everything. I mixed my favorite apples, fuji, with some braeborn that were so flavorful. Use your favorites whatever they might be. Add a scoop of vanilla ice cream and your set, the perfect fall dessert.Print
- Category: Dessert
- 5–6 medium size apples
- 3 tablespoons sugar
- 1 ½ teaspoons cinnamon
- 1 ⅓ cups flour
- 1 ⅓ cups brown sugar
- ½ teaspoon cinnamon
- ¾ cup pecans, chopped
- ¾ cup quick cooking oats
- ½ cup butter
- Preheat oven to 350º. Grease a 9X9 inch pan with butter or cooking spray.
- Filling: Peel and core apples and cut into 1/4 inch slices. Mix together cinnamon and sugar and mix with apples.
- Topping: In a separate bowl, whisk together flour, brown sugar, cinnamon, nuts and oats. Work the softened butter into the dry ingredients with your fingertips until it resembles coarse meal. Remove 1 cup and toss with apple mixture. Place apple mixture in the prepared pan and spread the rest of the topping of the apple mixture.
- Bake until topping is toasted and apples are bubbling, 55-60 minutes. Remove and let cool slightly.
- Joy the Baker Cookbook