With a brown sugar sweet and crispy topping and a tart and tender fruit bottom, apple crisp ranks at the top of my favourite desserts list. And it is so easy to make, even a beginner cook can make it. (It was the first dessert I ever made!) And no, I didn’t forget an ingredient; I do not put oatmeal in my apple crisp. Some people call this apple crumble. This is the way I have always made it, and it’s the way I like it best.
However, my daughter has a hybrid version that is really good. It’s the same as this, but decrease the flour in the topping to 3/4 cup, and add 1/2 cup oatmeal. See the notes section in the recipe; It really makes the topping much crisper without being overpowered by the oats.
Wash, peel and slice six large Mackintosh apples. If they are smaller, use an extra one.
Put the apple slices into a large casserole dish. Mix in the cinnamon and lemon juice.
Put the flour, brown sugar and cinnamon in a bowl, and add the butter. Cut the butter into the dry ingredients the same way you would do for a pie crust. I use my pastry blender and it works perfectly. You could also do it with your fingers if you wanted.
Distribute the topping evenly over the top of the sliced apples, and put into a 375 degree oven. If you time this right, put it in right before you sit down to eat your main course. That gives you about 45 minutes until dessert is ready. Check it at 30 to 35 minutes. Make sure that you see the apple filling bubbling up through the topping in several places. This way you know that the apples are soft and the filling is ready. Turn the oven off and leave it in the oven with the door ajar for about another 10 minutes before serving. This will cook the filling while preventing the topping from getting too brown.
Serve in dessert bowls. We usually top it with either vanilla ice cream or with regular table cream. Or just eat it the way it is. This is my number one go-to dessert of all time. Enjoy!
With a brown sugar sweet and crispy topping and a tart and tender fruit bottom, apple crisp ranks at the top of my favourite desserts list. And it is so easy to make, even a beginner cook can make it. (It was the first dessert I ever made!) And no, I didn’t forget an ingredient; I do not put oatmeal in my apple crisp. But see the notes section if you want the option of adding oatmeal.
- 6 large Mackintosh apples
- 1 Tbsp lemon juice (use if apples aren’t tart enough)
- ½ tsp cinnamon
- 1 1/4 cup brown sugar, packed
- 1 cup all purpose flour
- 1 1/2 teaspoons cinnamon
- ½ cup butter or hard margarine
- Pre-heat the oven to 375 degrees F.
- Peel, core, and slice the apples into a greased baking dish. Toss the apple slices with the lemon juice and cinnamon.
- In a separate bowl, mix together the brown sugar, flour and cinnamon. Use your hands to make sure there are no lumps of brown sugar. Cut in the butter or margarine with a pastry blender, till the butter disappears and clumps of the mixture start to form.
- Spoon the crisp topping evenly over the apples, leaving large clumps here and there.
- Cook in preheated oven for 30 to 35 minutes, or until you can see the apple filling bubbling up through the topping. Turn the oven off, leave the oven door open a crack, and let the crisp sit in the oven for another 10 minutes. (I usually let it sit there while we eat our supper). This will set the apple filling without burning the crisp topping.
- Serve hot, topped with fresh cream or ice cream.
My daughter makes a version of this with just the right amount of oatmeal in the topping without it being overpowering. Just decrease the amount of flour in the topping to 3/4 cup, and add 1/2 cup oatmeal along with the brown sugar and flour. It makes it really nice and crispy without being too oat-y.