Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Best Apple Crisp
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- Level: Easy
- Total: 2 hr 25 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 700
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 9 g
- Sugar
- 62 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 194 mg
If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.
- Level: Easy
- Total: 2 hr 25 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 700
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 9 g
- Sugar
- 62 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 194 mg
Ingredients
Filling:
Topping:
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
- Transfer the apple mixture to the prepared baking dish in an even layer.
- For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
- Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
- Let sit for at least 45 minutes and serve slightly warm or at room temperature.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
