Oh apple pie! Many people are fans of apple pie but I was only a fan of certain components growing up. As a kid I really liked the filling but wasn’t a fan of the bottom crust which was always soggy. I guess Mrs. Smith didn’t understand the fundamentals of blind baking or perhaps the fact that the pie is frozen is what sogs out the crust. Whatever the reason I was not a fan. The one thing that Mrs. Smith did get right was the crumb topping on the Dutch crunch apple pie. When I started baking and learned to make a proper crust and to blind bake I was able to appreciate why people love this pie so much. Even though I’d mastered the pie crust I don’t also feel like making it, which is where this apple crisp recipe enters the picture. This recipe is everything that I enjoyed about apple pie growing up but without the bottom crust that I was never really a fan of. There is a bit of a warmth from spice to this recipe but it is not spicy. Think spice cake warmth. This is a yummy recipe and I hope you enjoy it. Make it your own and let me know how it goes.
Serving size: 12
Active time: 45 minutes
Inactive time:45 minutes
12 Braeburn apples, peeled, cored, and thinly sliced (other apples can be used just look for an apple that is slightly sweet, slightly tart, and has a nice crispness to it)
1 1/2 t salt, divided
2 1/2 t cinnamon, divided
1 T lemon juice
1/2 t ground ginger
1/2 t ground nutmeg
1/2 C granulated sugar (I used organic granulated sugar)
1/2 C oats
1/2 C brown sugar, packed into the measuring cup
2 C. all-purpose flour
1 C. very cold butter, cubed
1 t. baking powder
1. Pre-heat the oven to 375 degrees F
2. Peel, core, and slice your apples thinly. Make the apples are thin as you are comfortable slicing. If you aren’t comfortable making them thin just make sure they are the same thickness so they cook evenly. When you are done slicing the apples place them into a bowl.
3. To the sliced apples add 1 t. salt, 2 t. cinnamon, 1 T. lemon juice, 1/2 t. ground ginger, 1/2 t. ground nutmeg, and 1/2 C. organic granulated sugar. Mix the sugar and spices until the apples are completely coated. Sit the bowl to the side while you make the crumb topping. While the apples are sitting they will begin to macerate (they will make a sauce of their own as the sugar and salt pull the water out of the apples). This will take approximately 20 minutes.
4. Cube the butter into small cubes. Place the cubes into a separate bowl from the apples. To the butter add the oats, brown sugar, baking powder, 1/2 t salt, 1/2 t cinnamon, and flour. You can either use your hands or a pastry cutter to cut the fat from the butter into the starch of the flour. The topping should be crumbly when you are finished.
5. Place the apples into a baking pan, top with the crumb, and level it out. Bake the apple crisp for 45 minutes or until golden brown and bubbly around the edges. Enjoy warm with a scoop of your favorite ice cream.
Notes and Variations:
- Pears, peaches, and blueberries can be substituted for the apples.
- The ginger can be removed if you don’t like the subtle spice.
- make sure you move quickly when using your hands to cut in the butter so your body heat doesn’t begin to melt the butter turning it from a crumb into a dough.
- The amount of topping can be adjusted to your liking. This ratio is about 50/50.
- Make sure to press thee brown sugar into the dry measuring cup to get the proper amount of sugar. The brown sugar will take on the shape of the measuring cup which is how you know you’ve done it properly.