Apples are a year round favorite in my house and an this Classic Apple Crisp is the perfect summer and fall dessert. I prefer to use a combination of Honeycrisp and Granny Smith apples. Honeycrisp has great texture and it is very juicy while the Granny Smith has a tart flavor and holds its shape when baking. Feel free to try different apples and come up with your family’s favorite combination.
The classic pairing is vanilla ice cream, but you can easily take it over the top by adding caramel sauce and homemade whipped cream. I’m getting hungry now.
Classic Apple Crisp
A summer and fall favorite dessert. I love the crunch of the topping with the warm, sweet filling. Served with vanilla ice cream for a classic and delicious combination.
- 4-5 Honeycrisp apples
- 4-5 Granny Smith apples
- 1 navel orange, zest and juice
- 1 lemon, zest and juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 2 sticks unsalted butter, cold and diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- optional: extra small dices of cold unsalted butter
Preheat oven to 350 degrees. Butter a 9X14 baking dish or your dish of choice.
First eight ingredients are for the apple filling: Zest and juice the orange and lemon. Peel, core and slice the apples. Quickly add the orange and lemon juice and zest (to prevent the apple from browning) along with the sugar, flour, spices. Toss well until all the slices are coated and pour into your baking dish.
Remaining ingredients are for the crunchy topping: Combine the flour, sugar, salt, oatmeal and spices in a bowl. Add the diced cold butter and using a pastry cutter, cut them into the dry ingredients until the mixture is crumbly and the butter is pea size.
Using your hands, spread the topping evenly over the apple filling. Optional: scatter pieces of diced butter. Place your baking dish on a sheet pan (in case the filling bubbles over) and bake for 1 hour or until the filling is bubbling on the edges and the topping is golden brown.
Serve warm with ice cream.