Apple Crisp

It’s eleven days until Christmas. Eleven. AAA! Where did the time go? In the last six weeks, I’ve been cooking, baking, decorating, celebrating the holidays… but apparently not blogging.

I have several recipes lined up to compensate for my absence, starting with this apple crisp. I know it’s not  Christmasy per se, and if I’m honest it’s not the most beautiful dessert I’ve ever made, but this baby is a workhorse. It’s understated, simple, and a great finish to any meal. Serve with ice cream, a splash of cream, or just by itself. Or as leftovers for breakfast.

Use at least a couple kinds of apples — tender apples cook down and make a bubbly sauce, while firm apples give a pie filling consistency.


Apple Crisp

Adapted from The Apple Lovers’ Cookbook, by Amy Traverso

Serves 8-10

5 large tender-tart apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4″ slices (try McIntosh or Jonathan)
5 large firm-sweet apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4″ slices (try Jazz, Jonagold, Pink Lady, or Honeycrisp)
2 tsp cinnamon, divided
2 cups (290 g) all-purpose flour
2 tsp baking powder
1 1/2 tsp kosher salt
1 cup (210 g) sugar
2 large eggs, lightly beaten
1/2 cup (1 stick) salted butter, melted and cooled

Preheat oven to 350 degrees with a rack in the middle position. Toss apples with 1 teaspoon cinnamon and arrange in a 9×13 baking dish (no need to grease); set aside.

In a large bowl, whisk together flour baking powder, salt, sugar and remaining 1 teaspoon cinnamon. Add beaten eggs and use a fork, pastry cutter, or your fingers to work the batter until crumbly. The mixture should look like streusel (don’t worry, it’s not too dry!).

Spread topping evenly over the apples. Drizzle all over with melted butter. Bake until the topping is golden brown and apple juices are bubbling, 45-55 minutes. Let cool 20 minutes. Serve warm.


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