Finally Fall: Grandma’s Apple Crisp Recipe
Fall is finally here, which means more than just sweaters and boots. We love Fall because of the gorgeous weather [and foliage], the sudden need to eat and drink pumpkin-flavored anything, and the abundance of apples at famers’ markets across the city. Today we are revisiting Grandma’s Apple Crisp, which is one of the easiest and oldest recipes in our collection. Not only does this taste like cinnamon-apple-flavored heaven, but it makes your kitchen truly smell like Fall. Trust us, this recipe is a definite keeper.
- 12 apples [a mix of Granny Smith and Macintosh works best]
- 1 lemon
- 1/4 cup water
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup flour
- 1 stick of cold, unsalted butter, cut into 6 pieces
- 1/4 cup oats [optional]
Preheat the oven to 350 degrees.
Peel and slice all apples into rough pieces, around 1″x 1″ size. Pour the lemon juice and water over the apples and sprinkle with cinnamon. Place the apple pieces into a 9″ x 13″ baking dish. Don’t worry if the pieces are slightly overflowing- the crisp will sink when it cools!
Combine the last 8 ingredients in a food processor and pulse until little pebbles form [takes about 1 minute]. Crumble the crisp over the apples and cover it with foil.
Bake for 30 minutes covered and then 30 minutes uncovered. Let the crisp cool- the longer it sits, the longer the flavors have to meld together. We recommend making it a day in advance, but it tastes good whenever you eat it!
Serve with vanilla ice cream or fresh whipped cream. We put a little vanilla and cinnamon in ours for an extra flavor boost!
Grandma’s Tip: You can double–or triple–the topping recipe and store it in the freezer. That way, you’ll always have crisp topping on hand to put over apples or other stone fruit combinations!