Apple Crisp is a nostalgic taste of fall.
To me, Apple Crisp is THE dish of fall. It takes me back to childhood, when my mother would search out tangy Jonathan baking apples from area orchards each fall to make it particularly special.
Apples are so commonly available these days that they’ve lost a bit of their seasonal luster. They are particularly luscious when at their peak of recently picked ripeness. Autumn offers the best possibility of finding locally grown varieties like tangy Jonathan baking apples mentioned above. Make the effort to seek these out from orchards or farm markets to be reminded of how special these tree fruits really can be.
What’s the Difference Between Apple Crisp, Apple Crumble, and Apple Cobbler?
Apple crisp, apple crumble, and apple cobbler are all delicious desserts that feature apples, each with their own distinct characteristics. A crisp is typically made with a topping of oats, brown sugar, and butter, creating a crunchy, golden-brown crust. A crumble is similar to a crisp but has a coarser texture due to larger chunks of butter or even whole nuts within the crumble. Finally, a cobbler is made with a biscuit or pastry dough that is dropped over the apple filling for a soft, flaky topping.
Apple Crisp Recipe
Serves 6 to 8
Apple Crisp Ingredients
- 3 lb tart apples, such as Jonathan or Granny Smith
- 1 cup unbleached all-purpose flour
- 1 cup packed dark or light brown sugar
- ½ cup pecan pieces
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (1 stick) + 2 tbsp unsalted butter
Crisp Instructions
- Preheat the oven to 375 degrees.
- Butter and 8-to-9-inch skillet or baking dish.
- Peel, core, and slice the apples into small chunks. Pile them into the prepared skillet. Mix about 2 teaspoons of the flour with the apples.
- Combine the remaining flour, brown sugar, pecans, cinnamon, and salt in a food processor, and pulse to combine. Add the butter and pulse until the mixture becomes a crumbly meal.
- Spoon it over the apples evenly, packing it down lightly. Bake the crisp for about 30 minutes, until the topping is crunchy and the apples tender. Serve warm.
Adapted from American Home Cooking © 2000 by Cheryl Alters Jamison and Bill Jamison
Story and Recipe by Cheryl Alters Jamison / Photography by Tira Howard / Styling by Keith Recker
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