Apple crisp or apple crumble is a traditional dessert that just seems to fit these cold, wintry evenings.
It’s a great way to use those apples that are starting to get old, since they got pushed to the back of the fridge during the holidays.
I like crisps and crumbles because they are faster to make than pies, but they are just as delicious.
You can use pie filling, if you want to make a really fast, easy dessert.
Whether using fresh or canned apples, be sure to remove the crisp as soon as it’s warm and bubbly. Overcooking can cause the toppings to melt into the filling as the sugar caramelizes.
After all, you wouldn’t want to lose the “crisp” part of your apple crisp.
For a truly decadent splurge, make some caramel sauce to top it all off!
- 6 apples peeled, cored, and thinly sliced
- ⅓ c. lemon juice
- 1 ½ c. sugar divided
- ¾ c. flour
- ½ c. butter
- 1 tsp. cinnamon divided
- ¼ tsp. nutmeg
- ⅛ tsp. salt
- Preheat oven to 375°.
- Prepare apples and place slices in a large bowl. Pour lemon juice over apple slices. Add ½ c. sugar to apples. Sprinkle cinnamon over slices. Mix together and let the fruit rest on the counter for about an hour.
- Measure remaining sugar, flour, salt, cinnamon, and nutmeg into a second bowl. Cut butter into small chunks and add to the bowl of dry ingredients.
- Using a pastry blender, work the butter into the dry ingredients until a coarse mixture is achieved. The flour and sugar will be incorporated into the butter. The mixture will be crumbly.
- Pour the apples and accumulated juices into a casserole dish. Top with the butter/sugar/flour mixture.
- Bake for about 45 minutes, until fruit is soft and bubbly, and crumbs are golden brown.
- Serve warm, with vanilla ice cream if desired.