Apple Crisp

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Apple Crisp


Apple crisp and vanilla ice cream make the perfect autumn dessert. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes. My favorite apples for baking are big, boxy Sierra Beauties, but Gravenstein, Cortland, Golden Delicious, and other sweet-tart apples are also good for baking.

Serves 6.



For the filling:

2-1/2 lb. apples (about 6 medium), peeled, quartered, cored, and sliced to yield about 6 cups

2 to 3 Tbs. granulated sugar

1/4 tsp. ground cinnamon

1 Tbs. all purpose flour


For the crisp topping:

1 cup all-purpose flour

5 Tbs. brown sugar

2 Tbs. granulated sugar

1/2 cup finely chopped nuts (I like pecans)

4 oz. (8 Tbs.) unsalted butter, cut into small pieces and chilled



Heat the oven to 350°F.

To make the filling:

In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.


To make the topping:

In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.

Sprinkle the entire mixture over the apples.

Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes for a large crisp and 1 hour for individual crisps.

Cool slightly before serving.



Nutrition information (per serving): Size : without ice cream, Calories (kcal): 470, Fat (kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated Fat (g): 9, Carbohydrates (mg): 66, Polyunsaturated Fat (mg): 2, Sodium (g): 5, Cholesterol (g): 40, Fiber (g): 5.



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