Apple crisp is most definitely a fall favorite!
Fall favorites in pies, cakes, candles, cocktails, etc. However, apples don’t get the attention that they truly deserve.
Therefore, I am paying homage to the apple crisp in light of the season and because its been my absolute favorite dessert during this time of the year! I absolutely love apple pie. But, my love for apple crisp came when I was a young girl... As I was gazing at the dessert bar at this local pizza buffet with an indoor amusement park, called John’s Incredible Pizza. (My parents took us only for special occasions)
The apple crisp just hit home for me. I doubt it was entirely made from scratch. Probably frozen ingredients. Nonetheless, I just loved how the apples were sweet, gooey bite size pieces, along with the crisp crumble topping.
I had to just make one very similar, but scratch made of course. Peeling and cutting the apples is a labor of love, but so worth it.
Perfect for holidays!
Classic Apple Streusel Crisp
Ingredients
10 granny smith apples, peeled and diced
4 tbsp unsalted butter
1 tsp vanilla extract
Half lemon, zest and juiced
½ cup granulated sugar
½ cup brown sugar
½ tsp cinnamon
½ tsp kosher salt
Streusel Crisp
1 stick butter, salted or unsalted
1 cup all purpose flour
½ cup rolled oats
⅓ cup brown sugar
½ cup granulated sugar
½ tsp cinnamon
¼ tsp salt
Directions
Preheat the oven to 350 degrees Fahrenheit and butter a 9x13 baking dish.
Heat a large wide skillet to medium low, melt the butter, then add the apples, lemon juice and lemon zest. Sprinkle over the granulated sugar, brown sugar, cinnamon and salt. Stir it all together so the apples are coated in the sugars. Top with a lid and let it simmer on medium low until the apples are fork tender, about 12 minutes.
Meanwhile, in a medium size bowl, combine the flour, oats, sugars, salt and cinnamon. Using a fork or a pastry cutter, cut the butter into the flour and sugar mixture until it becomes slightly clumpy. Set aside.
Pour the apples in the baking dish and sprinkle over the streusel evenly. Bake for about 30 minutes.
Serve warm or at room temperature.
My favorite way to serve this is with a nice generous scoop of vanilla ice cream.
