Apple season is in full swing here in Upstate New York, and I have a hard time resisting the season’s bounty. I go to the apple shed and come home with a ton of sacks full of different varieties. Some apples for eating, but most for baking. Apple pie always makes frequent appearances for dessert at my house during apple season, but there are days when making and rolling out pie dough just aren’t going to happen, those are apple crisp days.
I love this recipe for apple crisp because it bakes up a large pan with tons of streusel topping, my family can seriously devour a small pan of apple crisp in one sitting. Ina Garten’s method for mixing up the streusel topping is by far one of the easiest I have ever seen, let your stand mixer do the work!
I like the filling of my apple crisp to be like a pie filling, so I add cornstarch to thicken and pull together the filling ingredients, but many apple crisp recipes lack a thickener in the filling. Which makes me wonder do you like your apple crisp filling juicy and runny, or do you prefer a pie like filling?
If your preference is for a looser filling consistency, you can omit the cornstarch. This Apple Crisp is a winner either way 🙂
For the filling
- 5 pounds cooking apples, such as 20 oz.
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping:
- 1½ cups flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- ½ teaspoon kosher salt
- 1 cup oatmeal
- ½ pound cold unsalted butter, diced
- Preheat the oven to 350 degrees F. Butter a 9 x 14 by baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zest, lemon juice, sugar, cornstarch and spices. Pour the apple mixture into the prepared 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 apple filling is bubbly.
- Serve warm, we like ours with whipped cream or ice cream.
Recipe Adapted from: Food Network