Jan 9, 2012

eat your heart out: old-fashioned apple crisp!

 Have you guys ever heard of apple crisps? Until about a year ago I hadn't either but I'm sure glad I found out about them. I was actually looking for apple pie recipes when I came across my first apple crisp, and after trying, and failing to make the pie and conversely trying, and succeeding to make the crisp I am sure glad I found this recipe!

I made this crisp before I ever tried the apple pie. When I looked over the crisp's recipe three things convinced me to try it out. 1. Though it was clearly not an apple pie, the recipe showed that the biggest difference in the two was the topping: the crisp has a crumbly oatmeal topping and the pie has the flour crust (which meant I didn't have to make any sort of crust!) 2. the recipe looked easy to work through, and 3. it is a Barefoot Contessa recipe (and her recipes are always home runs with us). 

The first time I made this dessert it was a hit. I made it again this weekend and it got the same response. Served with vanilla ice cream, this is the perfect dessert for a cool night. My only recommendation is that if you make this crisp as is make it for a bigger group. It's suppose to be served a hot and though you can reheat leftovers, it's just tastier the first night. However you can cut the recipe in half for a smaller group, isn't that lovely news!


5 pounds McIntosh or Macoun apples
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
*if you are not a hug sugar fan you may want to do 1/2 cup of the sugars and not the 3/4
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

1. Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.


3. 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.

4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly.

Serve warm and with ice cream.  ;)
Happy baking!

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