Old-Fashioned Apple Crisp
This classic recipe yields a comforting old-fashioned apple crisp, featuring tender, spiced apples infused with citrus zest and juice, all crowned with a buttery, crumbly oat topping. Baked to golden perfection, it's an easy yet impressive dessert ideal for any occasion, promising a delightful balance of sweet, tart, and warm spices.
Equipment
- 1 9x14-inch Oval Baking Dish Or similar sized oven-safe dish.
- 1 Electric Mixer With paddle attachment, for crumb topping.
- 1 Large Mixing Bowl For combining apple mixture and topping ingredients.
- 1 Vegetable Peeler & Corer Or a sharp chef's knife for apple preparation.
- 1 Baking Sheet To place under the baking dish to catch any spills and ensure even baking.
Ingredients
Main
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter diced
Instructions
- Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Notes
For the best apple crisp, choose a blend of apples; while McIntosh or Macoun are specified, consider adding a few Granny Smiths for tartness and texture contrast. Ensure your butter is very cold and diced for the topping; this is crucial for achieving a perfectly crumbly texture rather than a doughy one. Avoid overmixing the topping, as this will develop the gluten and make it less crumbly. Baking on a sheet pan is a pro tip, preventing potential spills and making transfer safer. Serve warm with high-quality vanilla bean ice cream or a dollop of crème fraîche to balance the sweetness.