Apple Crisp
Updated December 15, 2024
Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE TOPPING
½ cup/71 grams all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon, cardamom or nutmeg, or a combination
¼ teaspoon fine sea salt
6 tablespoons/84 grams cold unsalted butter, cut into ½-inch cubes
1 cup/116 grams chopped pecans or walnuts, or a combination
¼ cup/28 grams old-fashioned rolled oats
FOR THE APPLES
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon, cardamom or nutmeg, or a combination
¼ teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice
Nutritional analysis per serving (6 to 8 servings)
51 grams carbs; 23 milligrams cholesterol; 373 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 7 grams fiber; 151 milligrams sodium; 3 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
- Step 2
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
- Step 3
If you’d like, peel the apples. Cut into ½-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
- Step 4
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
Private Notes
Comments
So I used to make the crumble with cold butter sliced up like biscuits (as this recipe does). I scoffed at the idea of melting it that I saw in recipe. And then did it for another. Melting the butter and pouring it into the mixture is the only way to get a perfect crumble.
Why a frying pan? Will any kind of baking dish work?
To the apples, I add lemon juice AND bourbon, and triple the cinnamon. Luscious flavors that guests and family love.
Super easy to make; loved that it wasn't super sweet at all. Took suggestion of adding melted butter to make the crumble-worked great. Used both cinnamon and cardamom-nice flavor. My new go-to crumble recipe!
almond goes incredibly well with apples (think apple pastry). You can add some almond extract to the sugar before tossing w/ apples... BUT my secret ingredient is to grate almond paste into the apple mixture and maybe a little into the topping.. will elevate it to the next level!
Been making apple crisps for a very long time and this recipe is excellent. I really appreciated the tip on blending the butter flour mixture until no floury bits remain, creating a moist even topping. It was delicious with rice flour and I couldn't resist adding extra cinnamon and cardamon.