Apple Crisp

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
5 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • About 3 pounds or 8 Granny Smith apples, peeled
  • 1 lemon, zested and juiced, plus 1 lemon, zested for garnish, optional
  • 1 orange, zested and juiced
  • 1 tablespoon molasses
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/8 teaspoon freshly ground nutmeg
  • 3/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 stick (8 tablespoons) lightly salted butter, cut into cubes, plus 1 tablespoon for baking dish
  • Ice cream, for serving
Directions

Preheat the oven to 375 degrees F.

Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.

In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.

Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.

I would love to take full credit for this recipe but it is simply the recipe my mother made year after year when I was growing up. So simple and delicious.

I love all apples but my newest favorites are Braeburn and Rome varieties. They are tart and hold up well when cooked. For this recipe, however, I use pure Granny Smith. Tart, tried and true.

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    This recipe is featured in:

    Fall Produce Guide