Classic Apple Crisp
Classic Apple Crisp
(20)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 9 to 12 servings |
Ingredients
Filling
- 3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
- 1/4 cup rum, apple cider or juice, or the liquor/juice of your choice; or water
- 1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples
- 2 tablespoons melted butter
- 2 tablespoons boiled cider, optional but good
- 1 1/2 teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger
- 3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
- 1/4 teaspoon salt
Topping
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup quick oats
- heaping 1/4 teaspoon salt
- 2/3 cup brown sugar, light or dark
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 cup (8 tablespoons) cold butter, cut in pats
- 1/2 cup diced pecans or walnuts, optional
Directions
1) Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.
2) Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.
3) To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
4) Add the cold butter, working it in to make an unevenly crumbly mixture.
5) Spread the topping over the apples in the pan.
6) Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it's bubbling and the top is golden brown.
7) Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.
Yield: 9 to 12 servings.
Reviews
12/11/2011- This is the best apple crisp recipe I have ever made. I made it two different times, first without the boiled cider (it was excellent) and then with the boiled cider (it was even better!). The top is really crunchy and crisp which is what this dessert is all about. I do not like my apples to be too sweet (to get more of a tart and sweet effect), so I didn't add the brown sugar to the filling, but I used every other ingredient. The apple of choice for pies here in western NY state is Northern Spy, and that's what I used. If you cannot get them (not usually available in grocery stores - you have to go to the orchards or farm markets), then use Cortland, Empire or Crispin (Mutsu) or combination of them. You will not be disappointed making this recipe. Thank you KAF.
- 11/12/2011
- This is soooo good! I love the way the apples are not watery. There is a sauce in the bottom, that has a caramel flavor which enhances the whole dish! Plus the topping is yummy as well. It does take a while to cut up all those apples (I always double it) but with this recipe you cannot go wrong! I also add a bit more water if I do not have any apple cider on hand, and out much of a different result. And its great for using "ugly" or scabbed apples as you peel them anyways. Its my favorite!
- 10/26/2011
10/12/2011- Nice, but I must know: Why are the photos on the recipe (classic apple crisp) and the recipe "blog" entirely different!? What we want -- badly -- to make, is the crisp in the recipe photo. What we got was very much the crisp in the blog photo. It was tasty, but what is the dessert in the first photo? Pray tell.
Hi - I have received verification that the pictures in the beginning of the blog are indeed the same recipe as shown in both the picture in the recipe and posted further down in the blog. Thanks for checking! Elisabeth
- 10/03/2011
- This is a delicious Apple Crisp recipe....I think the boiled cider is what gives it a deeper, more complex taste than the usual recipes I've tried. I have used the boiled cider when making apple pie and it provides that same rich depth. I used 1/2 rum and 1/2 apple cider because I couldn't decide between the two so I split the difference. I used a mixture of Cortland and Empire apples because that's what I had on hand and they worked beautifully. Will definitely make this again - and next time I'll have either vanilla ice cream or barely sweetened whipped cream to serve with it.
- 09/23/2011
- I tried this recipe after my old one just didn't have the kick I was looking for. I used less apples then called for (its great that I don't have to peel them, it is not a skill I have). I made a mess making it, because of all the ingredients, but the mess was worth it. I had a small piece before going to bed and when I woke up half of it was gone. I guess my boyfriend likes it as well. I will be making this non-stop until all the apples are gone.
- 09/17/2011
- Very good flavor and texture, relatively easy to put together. The boiled cider can be a bit tricky to find but adds nicely to the flavor. Have tried it once with the rum and once with apple cider as the liquid and both came out very well. I highly recommend weighing the apples rather than trying to measure the slices in measuring cups, much easier and more accurate.
- 09/04/2011
- I made this apple crisp a few hours ago, my husband and I really enjoyed the flavor, I used apple juice straight from the can,used a couple of extra apples. I used a 9x13 pan fit just right and the topping was the best, right amount. We had a easy time making it. We will make again and again.Thank You for a 5 star recipe. A beautiful apple crisp.
- 04/26/2011
- This recipe is absolutely delicious! The rum is a brilliant idea! (We visited the Old New Orleans Rum Distillery and loved their Cajun Spice Rum.) Since I haven't made it with anything other than the Cajun Spice, it's really hard to say what makes it. The feedback was that it has a deep and rich flavor. I used all the sugar listed; we didn't find it too sweet. I also took the whole wheat route; excellent! We haven't even finished the first one and the next order for me to make it again has already been placed!
- 05/21/2010
- I use a lot less brown sugar (diabetic in the family, but honestly, it doesnt need a lot), and I use whole wheat flour, as well as add a bit more oats. I use organic regular oats and have not noticed any that are under-cooked, even though the recipe calls for instant. This is a favorite in our household.
