Best 5 Apple Crisp Recipes
Tara Donne
Unlike pies, which require gently rolling out two sheets of dough, crisps necessitate little more than mixing up a sweet, crumbly mixture and sprinkling it atop the fruit on the bottom. From cherries and berries to tart rhubarb and juicy peaches, the options for crisp fillings are endless, but come autumn, seasonal apples are a favorite choice.
Read on below to check out Food Network's top-five apple crisp recipes to find dessert inspiration from Sunny Anderson, Alex Guarnaschelli, Ina Garten and more chefs.
Think of Sunny's take on apple crisp as a composed alternative to the traditional casserole-style presentation. Instead of slicing the apples into multiple pieces, she simply halves the fruit, then bakes each portion with a brown sugar-cinnamon topping.
"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," Alex says. "So simple and delicious."
After the apples are sauteed on the stove, this crisp moves to the oven to finish cooking, so it's important to use an oven-safe skillet when starting the recipe.
Tara Donne, 2009
A lightened-up take on a classic recipe, this big-batch dessert uses just a bit of butter to promise satisfying results, plus chopped pecans in the filling and topping, which offer welcome crunch.
Ina's tried-and-true crisp is laced with fragrant spices like cinnamon and nutmeg, and it's finished with a rich oat crumble on top.
