Apple Crisp
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Transfer to a wire rack to cool for 10 minutes
2
Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream
3
Make the crisp topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt
4
Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs
5
Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling
6
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt
7
Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs
8
Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling
9
Make the apple filling: Position a rack in the center of the oven and preheat to 375°F
10
Peel the apples and cut them in half lengthwise
11
Scoop out the cores and discard
12
Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total
13
Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly
14
Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy
15
Scatter the crisp topping evenly over the fruit without pressing down on it
16
Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes
17
Transfer to a wire rack to cool for 10 minutes
18
Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream
19
DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day
20
Reheat, uncovered, in a warm oven until heated through
21
Position a rack in the center of the oven and preheat to 375°F
22
Peel the apples and cut them in half lengthwise
23
Scoop out the cores and discard
24
Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total
25
Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly
26
Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy
27
Scatter the crisp topping evenly over the fruit without pressing down on it
28
Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes
29
DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day
30
Reheat, uncovered, in a warm oven until heated through