Apple Crisp

Apple crisp is my ultimate go-to holiday dessert, and here's why: it effortlessly combines the warmth and comfort of a classic treat with the flexibility to cater to various dietary preferences. Whether you're going dairy-free or gluten-free, you can easily adapt this recipe to suit your needs without sacrificing its timeless appeal. The tender, cinnamon-kissed apple filling and the irresistible, golden oat topping create a perfect harmony of flavors and textures. It's a dessert that brings everyone to the table, making it a cherished holiday tradition that can be enjoyed by all.

Time: 1 hour bake time, 20 minutes to assemble  

Ingredients 

  • 5 pounds granny smith apples 
  • Juice and zest of 2 lemons 
  • 2 teaspoons ground cinnamon
  • 1 tablespoon flour (or gluten free flour) 
  • 2 teaspoons vanilla bean paste (or 4 teaspoons vanilla extract) 
  • 1/4 cup maple syrup 
  • 1 cup old fashioned oats
  • 1 cup flour (or gluten free flour) 
  • 1 cup powdered sugar 
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter + more for lining dish

Instructions 

  • Pre-heat oven to 350 degrees F.  Butter a 9 x 14 x 2-inch oval baking dish. 
  • Peel and cube your apples. Be sure to remove the core/seeds. I like to store the apples in a cold bowl of water after I've peeled them to prevent browning. 
  • In a bowl mix together the peeled/cubed apples, lemon zest, lemon juice, cinnamon, 1 tablespoon flour, and vanilla. Add more than 1/4 cup maple syrup depending on how sweet you like desserts. Mix everything together. 
  • Pour apples into the oval baking dish. 
  • In a medium size bowl make the oat topping by combining oats, 1 cup flour, powdered sugar and salt. Mix until combined. Cube your cold unsalted butter and cut/mix into the flour/oat mixture until the butter is the size of small peas and the mixture is crumbly. 
  • Press the oat topping on top of the apples and press firmly. Scatter and press evenly. 
  • Bake for one hour and until golden. Make sure to place the baking dish on a sheet tray to prevent spilling in the oven. Serve warm. 

    Recipe Notes: 

    You can serve this with ice cream or drizzle with caramel. Cinnamon ice cream is one of my favorites. 

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