Apple crisp is my very favorite dessert. I make it in the fall, winter, spring and summer. I serve it with whipped cream creme anglaise, ice cream heavy cream or by itself. I eat it piping hot and room temp. If I see it on a restaurant’s dessert menu, I always order it. I could eat it breakfast, lunch and dinner and never tire of it. Tart apples combined with rich, buttery streusel and crunchy nuts with vanilla ice cream melting over it has to be the most satisfying bite of food in the world.
I have had many version of apple crisp; some use no nuts, some use pecans, some use walnuts. I am absolutely pro-nut, but I can’t pick a favorite so I combine walnuts and pecans to have the best of both worlds.
Granny Smith and Macintosh apples are both lovely and tart; I love that Macintosh apples turn into a mushy applesauce filling when baked but also how Granny Smiths keep their shape. To create a filling of equal parts applesauce and apple slices, I use equal parts Granny Smith and Macintosh.
The buttery, sweet, fall-spiced streusel has both a crumbly, crisp top and an ooey, gooey bottom where it absorbs the moisture from the apples. There is no part of an apple crisp that is not addictively delicious, and all of these delicious individual pieces come together to form heaven on a plate. If you’ll excuse me, it’s time for my second helping.
This recipe I published originally November 26th in 2017. I have not had to tweak it at all because I think it is perfection.
3 pounds apples (1/2 Macintosh, 1/2 Granny Smith)
4 tablespoons lemon juice
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup rolled oats
8 tablespoons cold butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat the oven to 375 degrees F. Peel, core and chop the apples; toss in a bowl with lemon juice.
In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats. Cut butter into small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Butter a 9-inch round pie pan or 8 by 8 inch baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if you like. Enjoy!