Classic Apple Crisp
This dessert ignores the fuss of a pie crust while keeping the focus entirely on the fruit. It is built to be eaten by the spoonful, ideally when the apples are still steaming.
The temperature of the butter makes or breaks the crust.
Keep your butter firm until the final mixing step so it creates pebbles rather than a greasy paste. This ensures the topping stays crumbly instead of turning into a solid sheet.
- 9x9 inch square baking dish
- Large mixing bowl
- Pastry cutter or two forks
- Peeler
What goes in.
- 6 cupsGranny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 1/2 cupgranulated sugar
- 1 tspground cinnamon
- 1 cupold-fashioned rolled oats
- 1 cupall-purpose flour
- 1 cupbrown sugar, packed
- 1/2 cupunsalted butter, chilled and cubed
- 1/4 tspsalt
Creating the crumble
Use your fingers or a pastry cutter to work the cold butter into the dry ingredients only until the mixture looks like coarse, wet sand. If you overwork it, the butter will melt and the topping will become hard.
The method.
Prepare the oven and dish
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a bit of butter.
Toss the fruit
In a large bowl, toss the apple slices with the granulated sugar and cinnamon until evenly coated. Spread them into the baking dish.
Mix the topping
In the same bowl, combine the flour, brown sugar, oats, and salt. Add the cubed butter and work it in until crumbly.
Assemble and bake
Scatter the topping evenly over the apples. Bake for 45 to 50 minutes until the top is deep golden brown and the apple juices are bubbling thick around the edges.
Other turns to take.
Nutty Crunch
Add 1/2 cup of chopped pecans or walnuts to the oat mixture for added texture.
Spiced Ginger
Add 1/2 teaspoon of ground ginger and a tablespoon of minced crystallized ginger to the apples.
When it doesn't go to plan.
Choose apples that hold their shape; avoid Red Delicious, which turn mealy when baked.
Place the baking dish on a rimmed sheet pan to catch any bubbling sugar syrup that might spill over.
Let the crisp stand for 10 minutes after pulling it from the oven; this allows the fruit juices to set slightly.
The ones that keep coming up.
Can I use quick oats?
Quick oats will soften significantly more than rolled oats and won't provide the same chew. Use old-fashioned rolled oats for the best result.
How do I know if the apples are cooked enough?
Insert a paring knife into the center. If it slides through the apples with no resistance, the dish is ready.