Remember Kate and her amazing quiche? Well, she’s back with her famous Apple Crisp and you guys are going to love it. After all, Treat Yo Self!
Here is my recipe for a DELICIOUS apple crisp! The recipe is perfect for a fall or holiday dinner party- it’s a crowd pleaser. But be careful, because you might not have any leftovers! The thought of making two- one for my guests and one for…me… – may or may not have crossed my mind!
So here’s what you’re gonna need:
For the Filling:
5-7 Macintosh or Macoun apples – Cortland are also good if in season!
1/2 cup granulated sugar
2 TBS of cinnamon
1 tsp of ground nutmeg
1 tsp of freshly squeezed orange juice
1 tsp of freshly squeezed lemon juice
The zest of an orange
The zest of a lemon
For the Topping:
1 cup of flour
A generous 1/2 cup of granulated sugar
A generous 1/2 cup of light brown sugar, packed
1/4 a tsp of kosher salt
1 and 1/4 cup of oatmeal
1/4 pound (1 stick) of cold, unsalted butter, cubed
Vanilla Ice Cream!
Ok, to start peel, core and cut those apples. If you don’t have a peeler, this may take a while. The peeler I have is awesome, and gets the job done lickety split! The apples will cook down so I don’t like to cut them too thin.
Put them in a large mixing bowl along with the sugar, cinnamon, nutmeg, and the juices and zests. I just do a little zest because I don’t like my apple crisps to be too tangy. But it does add a nice bright dimension to an otherwise sweet, cinnamonny apple dish.
Here is my secret ingredient that I also secretly put into my world famous, ok, FAMILY famous apple pies: HONEY! It makes the dish super juicy! The last thing you want is for your apple filling to be dry. So drizzle a nice dose of honey into the bowl. I never measure this, but I’m guessing its about 1 tablespoon. *Sidenote- if you’re making an apple pie and the filling recipe calls for flour- substitute with honey and it will be the best pie you’ve EVER made!*
Next mix all that goodness up- I recommend doing this by hand. It’s messy, but its worth it.
Pour all those coated apples into your baking dish. I used this adorable little Le Creuset that I bought at HomeGoods for $14.99! What a deal! If you live near this store run over an grab one of these guys. They are SO worth it- they bake everything so well and evenly. (And the apple crisp looks even more delish in this red dish, doesn’t it?!)
Now its time to make the topping! The crisp, if you will! (Depending on the size of your baking dish you may need to alter the amounts of ingredients accordingly) First cube your stick of unsalted butter- I know this sounds like a LOT, but 1.) I cut this in half, from the original recipe, and 2.) It is SO necessary for the crisp factor! Put the butter, flour, sugar, brown sugar, oatmeal and salt into a large mixing bowl and mix on a low speed with an electric mixer until the pieces of butter become pea-sized.
Then scatter the mixture evenly over the apples and pat it down so it stays put.
Bake that bad boy in the oven at 350 for 1 hour until the topping has browned and the apples are bubbling. *Note: the more the apple juice that spills over- the more delicious it looks! I always place my Le Creuset on a baking sheet that is lined with foil so its easy to get in and out of the oven and easy to clean!
This crisp is best served warm, but not piping hot! So let it sit for 15 to 20 minutes before you serve it! You can also make this the day before, leave it in the fridge over night and then heat it up while you’re eating dinner the next day. I’d turn the oven on to 300 degrees and warm it up for about 30 minutes!
And of course, nothings better with an apple crisp than a scoop of vanilla ice cream!
Treat Yo Self!