Recipe: Fantastic Fall Apple Crisp

Ah, Fall. The changing leaves, the cooler temps, football, and Fall food.

Of course, Fall in San Diego means green leaves and 90 degree weather, but we still have football–and I keep the AC down low enough to serve Fall food no matter how warm it is outside. Our apple trees gave their first big harvest this year–and with good sized apples! Not just the mini apples we got in their first year of production last year. I hauled in about 10 pounds of assorted apples the other day (gala, fuji, granny smith, and golden delicious), and haaaaaad to make my favorite Fall dessert. Apple Crisp.

This recipe is simple, (well, once you’re done peeling the apples…if you don’t have an apple peeler/corer, it’s really nice to have on hand!), and one of the best desserts I’ve ever had. Yes, Miss If-It-Doesn’t-Have-Chocolate-In-It-It’s-Not-Dessert just admitted that this Apple Crisp is better than chocolate.

So, what are you waiting for? Throw some orange and red leaves around the house, dance into your kitchen, and turn on the oven. You’ll be making this recipe a lot during apple season…each batch lasts us a day or two at the most, and it’s the perfect dessert to put on your Thanksgiving table!

Fantastic Fall Apple Crisp
recipe adapted from America’s Test Kitchen
Serves 4-6, makes 1 (8×8) dish of crisp
Prep time: 20 minutes  Cooking Time: 40 minutes 

Topping

  • 6 TBS all-purpose flour 
  • 1/4 C light brown sugar
  • 1/4 C granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (I use fresh nutmeg, and use about 1/8 tsp)
  • 1/4 tsp salt
  • 5 TBS cold unsalted butter, cut into 1/2 inch pieces
  • 3/4 C chopped walnuts

Filling

  • 2.5 lbs apples of assorted variety (I like to do half granny smith and half fuji or gala)
  • 1/8 tsp cinnamon
  • 1/2 tsp grated lemon zest
  • 1.5 TBS fresh lemon juice
  • 1/4 C granulated sugar

1. Make the topping: Add the flour, sugars, and salt to a food processor and pulse to combine. Add the butter, and pulse until incorporated. Add the nuts and pulse 5 times until mixture looks like wet sand. Do not overmix. Refrigerate at least 15 minutes.

2. Heat oven to 375 degrees F, adjusting oven rack to lower middle position.

3. Peel, core, and cut the apples into 1 inch chunks (there should be about 6 C of apples). Toss the apples with the cinnamon, lemon zest, lemon juice, and sugar in a medium bowl. Pour fruit into prepared 8×8 square baking dish.

4. Top the apples evenly with the topping and bake for 40 minutes at 375 degrees, or until fruit is bubbly and topping is golden brown. Remove from oven and let set for 10 minutes. Serve warm with whipped cream or vanilla ice cream.

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