Apple Crisp

Ingredients

Apple Filling

5-6 Medium Apples (see note #1)

1/4 - 1/2 Cup Sugar

1/2 Tbsp. Cinnamon

Sprinkle of Flour (about a tablespoon)

Juice of Half a Lemon

Crisp Topping

1 Stick of Butter (cold & cubed)

1/2 Cup of Sugar

1/2 Cup of Rolled Oats

1/2 Cup of Flour (see note #2)

1/4 - 1/2 Cup of Shredded Coconut (you can use sweetened or unsweetened)

1/2 Tsp. Cinnamon

Sliced Almonds (optional, if you’re feeling bougie)

Notes:

  1. The preferable apple is the Macintosh but it can be hard to find in NYC sometimes, so you can use Granny Smith if you like your apples on the tart side or Honeycrisps are also really good - just whatever you choose DO NOT choose Red Delicious, they are not delicious.

  2. I prefer all-purpose white flour for the topping because I find that whole wheat gives it a flavor I don’t particularly like for desserts, but it’s not the end of the world if that’s what you have.

  3. Adding more oats will give your topping a “chewier” texture that is hearty. Adding more flour will give it more of a cobbler-esque topping, think doughy. Either is great!

Directions

Preheat oven to 375ºF, set aside 8x8 baking dish.

Apple Filling:

  1. Peel apples

  2. Core and cut apples into 1 inch chunks (see image #2)

  3. Squeeze half a lemon over apples.

  4. In a large mixing bowl, combine apples, sugar, and cinnamon and gently mix until apple chunks are evenly coated.

  5. Taste the apples and add more sugar and/or cinnamon if you feel it needs it. Keep in mind that the topping will also be sweet so you don’t want to over sugar the apples. ALSO the more sugar you add the more juices will be extracted from the apples and can make your crisp watery - not ideal.

  6. Sprinkle in flour to coat the apple chunks.

  7. Set apple mixture aside.

Topping:

  1. In a separate bowl, combine all the ingredients.

  2. Mix the ingredients together using a fork or hands. I prefer using my hand because it’s faster and you can really combine the ingredients evenly and control the size of your buttery crumbles.

  3. When the crumble is well incorporated and looks like it’s a texture of little buttery chunks (see image #6) give it a taste and add any of the ingredients you think it needs. You want to make sure that the butter has picked up on all the dry ingredients. If your mixture isn’t “crumbly” enough you can add some more oats and/or flour (see note #3).

  4. Set aside.

Assembly:

  1. In your baking dish, spread the apple mixture into an even layer.

  2. Sprinkle the topping over the apples in an even layer, cover the whole pan.

  3. Place the baking dish on a cookie sheet (if you’re nervous about it bubbling over and making a hot mess in your oven because no one has time for that) and place in the preheated oven.

  4. Bake for 45 minutes or until the apples are bubbling on the edges and the topping is golden brown - if the topping starts to burn cover the pan with tinfoil.

  5. Take out of the oven and let rest for 15-20 minutes - this is important and I’m serious.

    Serve with Häagen Dazs (#sponsor #ad) vanilla ice cream and enjoy.