Classic Apple Crisp

This Classic Apple Crisp has been in my repertoire for decades. Simply made of apples tossed in spiced sugar with a crumbly streusel topping, it’s a family favorite.

I’ve made this same apple crisp recipe for years and years. Then I started playing around with different fruit and it’s wonderful with peaches  or even a mixture of berries! Just remember to serve it with a scoop of ice cream!

Classic Apple Crisp Recipe

This classic apple crisp recipe came from my mom’s dear friend, Dee McConnell.  Dee was one of the gourmet influences in my mother’s life. She was the friend who subscribed to Bon Appetit back in the ’70’s and always has something marvelous to share whether via their CFM reunions, bridge club or ladies luncheons.

My mom’s recipe box was full of cards in her friends’ scroll, including this family favorite – an apple crisp without oats. Dee’s other memorable contributions to our family’s menu included egg rolls and wontons and the strawberry pie dessert she wowed us with at  my bridal shower.

Tips for Making Fruit Crisps

Fruit crisps are super easy and can be made with a variety of seasonal fruits like cherries, peaches, blueberries, raspberries and this every popular fall version with apples.  The toppings can also vary, but since my husband only likes his oats for breakfast, I tend to make a simple crumble topping.

• The fruit you use will determine whether an additional thickening agent, like cornstarch is needed. In this crisp, the apples produce pectin which helps gel the juices, plus some of the flour in the topping will filter down and also act as a thickener.
• The fruit must reach a temperature where it’s bubbling to enable the juices to thicken. If your crisp is watery, it may have been removed from the oven too soon.
• When making an apple crisp, use a knife to poke into the fruit to make sure it’s tender before pulling it out of the oven.
• I use a variety of apples for the best flavor, usually a tart apple, like a granny smith and a sweeter softer apple like a golden delicious. In the fall, I love to use the best pie apples like Jonathan and Macintosh as well.
• I prefer my apples peeled and sliced into 1/2-inch slices. You can certainly leave the peels on and even cube the fruit instead of slicing.
• Add your favorite spices. Think of what you’d add to a pie made with the same fruit. I like using cinnamon and nutmeg in my apple crisp.
• My topping is simple, sugar, flour and butter. Oats and nuts can also be included depending on your preference.
• Let your crisp rest for about a half hour before digging in. The juices will gel, but the crisp will still be warm. Serve with a big scoop of vanilla (any complimentary flavor, like caramel) ice cream.

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A Classic Apple Crisp with a streusel topping

• Author: LIz Berg
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 6-8 sliced and peeled apples (I use two or 3 different varieties)
• 1 cup sugar
• 1/2-1 teaspoon cinnamon
• A few grates of fresh nutmeg, optional
• Topping:
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, at room temperature

Instructions

1. Gently mix the sliced apples with sugar and spices. Put in a 9 x 9 baking pan or equivalent casserole dish. In another bowl, cut together the topping ingredients with a pastry blender. Sprinkle over fruit.
2. Bake 35-45 minutes till topping is golden and filling is bubbly. Poke a sharp knife into several apples to make sure they’re soft. Serve warm with vanilla ice cream or salted caramel gelato.

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