This Apple Crisp is the apple of my eye! What could be better on a gorgeous and crisp fall day, than indulging in a bowlful of this sweet, tender, crispy and delightful treat! With a variety of apples to choose from - Granny Smith, Honeycrisp, Courtland and McIntosh all play a starring role in this dish. Not only do each of these apples bring a distinct flavour profile to this dessert but differ in terms of texture, giving you a little surprise with every bite!
My Apple Crisp is a quintessential Fall treat! Ripe apples are tossed in sugar, rum and vanilla before being coated in a sweet, crispy, crunchy and nutty streusel, chalk full of warming spices. This dish couldn’t be easier to make and comes together in a jiffy! It’s perfect for just about any occasion and would make for a delightful addition to your Thanksgiving Day table.
Enjoy my Apple Crisp for breakfast, brunch, dessert or as a snack - there’s no judgment here! Serve it on its own, with a dollop of yoghurt or indulge with a heaping scoop of vanilla ice cream. So, let me show you how it’s done. Grab a spoon and come and cook with me! Happy Baking!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 8 - 12
Ingredients:
Apples
10 large apples (such as 2 Granny Smith, 2 Honeycrisp, 3 Courtland and 3 McIntosh), peeled, cored and cut into 1/4 inch slices (See Notes below)
1/4 cup granulated sugar
2 Tbsp cornstarch
1 Tbsp amber rum
2 tsp vanilla extract
1/4 tsp kosher salt
1/2 Tbsp unsalted butter, for greasing the pan
Streusel
2 cups rolled oats
1 cup all-purpose flour or gluten-free flour (such as Cup4Cup's Multipurpose Gluten-Free Flour)
2/3 cup almond flour, toasted (See Notes below)
1/2 cup brown sugar, packed
1/2 cup pumpkin seeds, toasted (See Notes below)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp kosher salt
Pinch of nutmeg
10 Tbsp unsalted butter, cold and cut into 1/4 inch cubes
Instructions:
Preheat the oven to 350F and grease a 9” x 13” baking dish with 1/2 Tbsp butter.
Preparing the Apples: To a baking dish, add the sliced apples, sugar, cornstarch, rum, vanilla extract and salt and mix until well incorporated. Distribute the apple mixture evenly throughout the baking dish and set aside.
Making the Streusel: To a large bowl, add the butter, oats, flour, almond flour, brown sugar, pumpkin seeds, cinnamon, ginger, salt and nutmeg and mix until combined. Then, using your hands, work the butter into the dry ingredients until the mixture resembles pea-sized crumbs.
Assembling the Apple Crisp: Scatter the streusel over the apples, ensuring an even distribution of streusel throughout.
Transfer the baking dish to the oven and bake for 40 minutes or until the apples have softened and the crisp is golden in colour. Remove the Apple Crisp from the oven and let it cool for at least 15 minutes.
Serve it as is or top with a dollop of yoghurt or a heaping scoop of vanilla ice cream. Enjoy!
Notes:
Variety is the Spice of Life: I love using a variety of apples in my Apple Crisp recipe - including Granny Smith, Honeycrisp, Cortland and McIntosh. Each of these apples bring their own distinct flavour profile and texture to the party! Granny Smith and Honeycrisp apples hold up well to baking, maintaining their crispy and crunchy texture. Where they differ vastly is in the taste department - Granny Smith apples are inherently tart while Honeycrisp apples tend to be very sweet and aromatic. And, we can’t forget about the Cortland and McIntosh apples! These apples strike a delicate balance between sweet, tart and juicy and soften substantially when baked. They just about melt-in-your mouth!
To Peel or Not to Peel, That is the Question: Anything goes! If you are pressed for time and don’t mind a little apple skin, toss the apples in, skin and all. But, if you prefer a smoother consistency, peel the apples and then slice them in accordance with the recipe.
Boosting the Flavour: To toast or not to toast, that is the question?! You don’t have to do so but I highly recommend it. Toasting the almond flour is such a small and quick step, but makes a world of difference, by adding additional depth of flavour to this dessert. To toast the almond flour, set a small skillet over medium heat and add the almond flour. Cook for 2 minutes or until lightly golden, stirring often. You know that your almond flour is sufficiently toasted when it emits a toasty and nutty aroma. Remove the skillet from the heat and immediately transfer the almond flour to a small bowl to halt the cooking process. Set it aside and let it slightly cool.
Toasting the Pumpkin Seeds: You can simply toss raw pumpkin seeds into the streusel. But, if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and nuttier profile to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.