This apple crisp couldn’t be any easier. Apples topped with a brown sugar/pecan/oat crumble and it’s easy as pie err crisp(y). How can you resist this?
The truth is, I can’t type ‘crisp’ without accidentally typing ‘crispy’ instead. Why? I have no idea, but it’s getting a little annoying.
However, what’s not on my nerves? That caramel sauce. For reals. Making its appearance once again but this time, it’s drizzled over homemade apple crisp and vanilla bean ice cream.
My sister Julie (Hi Jul!) gave me this recipe; it was written on an actual recipe card and everything! She gave it to me many years ago and I just stumbled on it while cleaning out my office last week. The orange recipe card slipped out of my red composition notebook and literally fell into my lap. Obviously that’s a sign that I should make this apple crisp recipe, right?.
I can’t make apple crisp without honeycrisp apples. Who cares that they’re $2.99 a pound and 4 apples can cost me around 13 to 15 dollars. They are my favorite of all the apples, therefore I’ll pay whatever the cost. Plus they have the whole ‘crisp’ word thing in common. So it’s basically kismet.
First, add about 1/2 a tablespoon of butter into an 8×8 pan or in my case a 9-inch cake pan. I wasn’t in the mood to reach above the fridge and shuffle around glass baking pans so I grabbed the closest thing. Laziness at its best.
Then coat the entire bottom and sides with butter.
Cut the apples in half…
Core and remove the stem bits…
And slice about 1/8 to 1/4 inch thick. Go on and eyeball it.
…then just place the apples in the prepared pan in even layers and scoot off to the side.
In a medium bowl add 3/4 cup light brown sugar…
1/2 cup all-purpose flour…
1/2 cup quick cooking oats…
3/4 teaspoon ground cinnamon…
1/2 teaspoon freshly grated nutmeg.
Quickly mix all of that with a pastry cutter…
…then drop in 1/3 cup room temperature salted butter.
…and blend the butter into that brown sugar oatmeal goodness.
Pinch and drop small clumps of the crisp topping onto the apples.
Chop up some pecans, you’ll need about 1/2 cup or so…
And sprinkle those on top. Alternatively you could also mix those into the crumble. Choose your own adventure here. Then slide the pan into a pre-heated 375 degree oven.
Bake for 30 minutes for tender yet slightly firm apples, at least that’s how we like them here in the McNamara household.
However, if you’d like a little more tender apples, place the crisp on the lower third position in your oven. Doing this will prevent the crumble from browning too quickly.
Hot apple crisp and cold vanilla bean ice cream is a match made in heaven.
Warm homemade caramel. It truly is a glorious thing.
I made this in celebration of my kids being back to school. So I had dessert for lunch.
My job totally rules and this crisp is so good. This weekend you should totally bake something. Apples topped with a brown sugar, pecan and oat crumble sounds like an excellent idea. And it’s easy as
pie err crisp(y) 😉.
Seriously how can you resist this?
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