Apple Crisp
This recipe delivers a classic apple crisp featuring a tart Granny Smith apple filling sweetened with brown sugar and maple syrup, crowned with a buttery, cinnamon-spiced pecan crumble. Baked in individual ramekins, it's a comforting and easy-to-make dessert, perfect for a cozy treat.
Equipment
- 2 Mixing Bowls One for filling, one for topping
- 8 Ramekins 7 to 8-ounce capacity
- 1 Chef's knife For chopping apples
- 1 Pastry Blender Alternatively, use your fingertips or two forks
- 1 Baking Sheet To hold ramekins during baking
Ingredients
Main
- 5 Granny Smith apples peeled, cored, chopped small
- 1/4 cup finely chopped pecans
- 3 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons chilled butter cut into pieces
- 1/4 cup coarsely chopped pecans
Instructions
- For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
- For the Topping: Preheat oven to 350 degrees F.
- Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
- Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Notes
For the best apple crisp, ensure your Granny Smith apples are chopped uniformly to promote even cooking. A touch of lemon juice in the filling brightens the flavor and prevents excessive browning. When making the topping, use very cold butter and work it into the dry ingredients quickly to maintain distinct pea-sized lumps; this is crucial for that desirable crumbly texture. Overworking the butter will result in a tougher topping. Bake until the apples are tender and bubbling, and the topping is golden brown. A quick check with a knife into the apple filling will confirm tenderness. Serve warm with a scoop of vanilla bean ice cream or a dollop of crème fraîche to elevate the dessert.