Apple Crisp

Ingredients

• 0.5 cup all-purpose flour (For the topping)
• 3 tbsp packed brown sugar (For the topping)
• 1 tbsp granulated sugar (For the topping)
• 0.25 tsp ground cinnamon, cardamom or nutmeg (For the topping; use one spice or a combination)
• 0.25 tsp fine sea salt (For the topping)
• 6 tbsp cold unsalted butter (Cut into ½-inch cubes; for the topping)
• 1 cup chopped pecans or walnuts (Use either nut or a combination; for the topping)
• 0.25 cup old-fashioned rolled oats (For the topping)
• 1 tbsp granulated sugar (For the apples; use 1 tablespoon for all sweet apples, 2 to 3 tablespoons for sweet-tart apples or a mix, or 4 tablespoons for all tart apples)
• 1 tbsp all-purpose flour (For the apples)
• 0.5 tsp ground cinnamon, cardamom or nutmeg (For the apples; use one spice or a combination)
• 0.25 tsp fine sea salt (For the apples)
• 3 lb apples (Preferably firm, with a mix of tart and sweet-tart; about 8 to 10 apples)
• 1 tbsp fresh lemon juice (Use 1 tablespoon for tart apples, or 2 tablespoons for sweet-tart and sweet apples)

Steps

1. 1

   Make the topping: In a medium bowl, rub together the topping flour, brown sugar, granulated sugar, chosen spice, and salt until evenly combined.

2. 2

   Add the cold butter cubes and chopped nuts to the bowl and toss to coat them in the flour mixture.

3. 3

   Pinch the butter into the dry ingredients until no floury bits remain and the mixture is buttery and crumbly.

4. 4

   Add the oats. Gently rake and squeeze them through the mixture to form crumbles about the size of peanuts.

5. 5

   Freeze the crumb mixture while preparing the apples. It can be frozen in an airtight container for up to 1 month.

6. 6

   Heat the oven to 375°F (190°C).

7. 7

   Choose the sugar amount for the apples: use 1 tablespoon for all sweet apples, 2 to 3 tablespoons for sweet-tart apples or a mix, or 4 tablespoons for all tart apples. The recipe lists a range of 1 to 4 tablespoons.

8. 8

   In a 10-inch cast-iron or other heavy ovenproof skillet, mix the selected apple sugar with the apple flour, spice, and salt.

9. 9

   If desired, peel the apples. Cut them into ½-inch chunks, discarding the seeds and cores.

10. 10

    Add the apple chunks to the skillet. Drizzle with 1 tablespoon lemon juice for tart apples, or 2 tablespoons for sweet-tart and sweet apples.

11. 11

    Mix the apples until evenly coated, then spread them into an even layer in the skillet.

12. 12

    Crumble the frozen topping over the apples, leaving some gaps.

13. 13

    Bake for 45 to 50 minutes, until the topping is golden brown and the apples are tender and bubbling.

14. 14

    Cool on a rack for at least 15 minutes. Serve hot, warm, or at room temperature.

Notes

The source describes the dessert as enjoyable cold for breakfast the next day. The apple and lemon juice amounts vary according to the sweetness or tartness of the fruit. Serves 6 to 8.

Nutrition per serving

• dessert
• baked
• vegetarian
• fruit
• American