apple Crisp recipe

This apple crisp recipe is really yummy and easy to make. It tastes great served warm from the oven but letting it sit for a number of hours improves its flavor and texture.

apple crisp

Apple crisp recipe

Filling:
6 large Granny Smith Apples
2 Tbsp butter
½ Cup natural brown sugar
3 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla

Crisp Topping:
¾ Cup all-purpose flour
¾ Cup whole wheat flour
1/2 Cup natural brown sugar
½ tsp ground cinnamon
1/2 Cup cold butter, cut in small cube

Directions:
  1. Preheat oven to 350°F (180°C)
  2. Peel, core and cut apples into medium size pieces. 
  1. Place butter in wide pan and combine with the sugar, lemon juice, lemon zest, and vanilla and bring to a boil.
  2. Reduce heat and simmer for 2 minutes. Remove from heat.
  3. Add the apples and mix thoroughly and bring liquid that forms at bottom of pan to a boil.
  4. Add cornflour to apples and stir well until liquid begins to thicken.  Remove from heat.
  5. Pour mixture into a 9 x 13 baking dish.
  6. Topping: mix together the flour, sugar and cinnamon in a bowl. Add the cold butter cubes. Using your palms and fingers rub hands together until crumbs form. Spread crumbs evenly over the apples.
  7. Bake for 45-50 minutes, until crumbs are golden and apples are soft.
  8. Let cool before serving. Goes great with a scoop of vanilla ice cream or frozen yogurt.
  9. Leftover apple crisp should be refrigerated and can be enjoyed for up to 5 or 6 days (if it lasts that long).

Makes 8 servings

Variations:

  • Try other types of apples such as Winesap, Fuji, Pink Lady, Cortland or Empire for equally delicious results.
  • Mix 4 ounces (100 gr) chopped pecans into topping.
  • Add ½ Cup unsulphured raisins to apple mixture (as shown in photos)
apple crisp closeup
Granny Smith Apples

***UPDATE***

I have gradually begun using healthier ingredients in all my cooking including baking, for the past few years. I have completely replaced  wheat flour  with spelt flour.  Because of its mellower flavor, you can use  just whole spelt flour without mixing it with white flour, in most recipes.

Coconut oil has replaced butter and oil in all my baking. It gives baked goods a special flavor and I found that it even improved the texture of some cakes.  Reduce the quantity by about a quarter (1 cup butter or oil = 3/4 cup coconut oil).

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