Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: When it comes to fall dessert recipes, apple pie gets all the press. But if you'd like to make something a bit different for your next potluck or book club meeting, then this recipe for Apple Crisp is in order! The homemade crisp shows off the full flavor of apples in the best way possible and is topped with a delicious crumb mixture. This easy apple recipe is sure to be a hit! You can even keep this recipe up your sleeve year-round, as the recipe's authors have included details on how you can incorporate seasonal fruit in this delightful recipe. Just check out the section below the recipe's instructions to get started.
Cooking Vessel Size8-inch square baking pan
Make Ahead RecipeYes
OccasionBirthday, Buffet, Casual Dinner Party, Family Get Together
Taste and TextureFruity
Type of DishDessert
- 4 cups peeled and thinly sliced apples (about 3 large apples)
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 cup apple juice or cider
- 1 tablespoon cornstarch
- 1/2 teaspoon apple pie spice
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons chopped walnuts or pecans
In a large bowl, combine the apples, 1/4 cup brown sugar, and the lemon juice. Set aside.
In a small saucepan, combine the apple juice or cider, cornstarch, and apple pie spice. Bring to a boil over medium heat. Cook, stirring constantly, until thickened and translucent; pour the apple juice mixture over the apple mixture and gently combine.
In a medium-size bowl, combine the flour, rolled oats, remaining brown sugar, the baking powder, and salt. Stir in the melted butter until the mixture forms crumbs.
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
Pat half of the crumb mixture into the baking pan. Spoon the apple mixture over the crumbs, smoothing the top to make a level surface. Top with the remaining crumb mixture and the nuts.
Bake until the filling is bubbly and the topping is golden brown, 30 to 35 minutes. Cool 15 minutes before cutting. Serve warm or at room temperature.
Variation: Seasonal Fruit Crisp
Substitute 4 cups whole berries or sliced rhubarb, peaches, nectarines, or pears for the apples, depending upon the season. You may want to substitute water, pear juice, white grape juice, or a wine cooler for the apple juice and vary the spices depending upon the fruit you are using. Try 1/4 teaspoon nutmeg with peaches or pears and 1/8 teaspoon cloves with berries or rhubarb.
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Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang