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Mother's apple crisp

SERVINGS
Makes 12 servings
RATE THIS RECIPE
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SERVINGS
Makes 12 servings
RATE THIS RECIPE
(0)

Ingredients

Apple filling
  • 10 granny smith apples or other firm baking apples (about 3 1/2 pounds; see tips)
  • 1 or 2 tablespoons lemon juice (1/2 lemon)
  • 2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
Crisp topping
  • 10 granny smith apples or other firm baking apples (about 3 1/2 pounds; see tips)
  • 1 or 2 tablespoons lemon juice (1/2 lemon)
  • 2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 1/2 cup all-purpose flour1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar1 to 2 teaspoons ground cinnamon
  • 1/2 pound (8 ounces) unsalted butter, cut into 1/2-inch dice
  • 1 1/2 cup pecans or walnuts, chopped

Preparation

Baking Directions:

Preheat the oven to 350 °F.

Butter the bottom and sides of a rectangular (9 x 13-inch) baking dish or spray with nonstick cooking spray.

To make filling:1. Peel the apples.

Cut each of the four sides off the apple as close to the core as possible.

(This way you save a step; you don't have to core and then slice the apples, you're coring and slicing at the same time.)

Slice the quarters into 1/4-inch-thick slices.

2.

Place apples in a large mixing bowl.

Add lemon juice, cinnamon and sugar.

Toss to coat.

Pour the mixture into the prepared dish.

To make crisp topping:1. Place flour, brown sugar, granulated sugar and cinnamon in a large mixing bowl.

Add the butter pieces and toss to coat.

Using a pastry blender or large whisk, cut the butter into the dry ingredients until it forms large crumbs.

Stir in the walnuts.

Alternatively, place the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment or a food processor fitted with a metal blade.

Mix or pulse to combine, then scatter the butter over the mixture.

Mix on low speed or pulse until the mixture forms small clumps (about 3 minutes).

Stir in the nuts.

2.

Scatter topping over the fruit, squeezing it with your hands as you go to create larger pieces (they will cook up extra crispy and provide more texture).

Lightly press the topping down into the fruit.

3. Place baking dish on the middle rack in the oven and bake until the topping is brown and the filling is bubbly, about 45 to 55 minutes.

Remove from the oven and cool on a wire rack for 30 minutes before serving.

Serve alone or with vanilla ice cream, whipped cream or a drizzle of heavy cream.

Tips:

Granny Smiths are my go-to pie apple because they do a great job of keeping their shape when cooked, and their tartness provides a wonderful complexity and contrast to the dessert.

But there are other varieties of apples that hold up well, too, including Cortland, Golden Delicious, Jonagold, Pippin and Pink Lady.

If you like, use a mix of different varieties.