Here we go! The apples are abundant and this apple crisp recipe is super delicious! The buttery oat topping that interlaces with cinnamon, cloves + nutmeg. Oh my gosh, I can smell it! So many favourite recipes to make with fresh BC Apples. Let me name a few – apple pie, apple tarts (maybe add some sharp cheese to that), cinnamon apple bread, apple crostata, apple hand pies, apple fritters. Then there’s the neverending savoury ideas too. Now you know there are quite a few recipes that indulge us foodies with apples as the star of the dish.
When apples appear my mind goes directly to apple crisp. I love apple crisp!!
You’ll see in the recipe it calls for cold butter. Why cold butter? Well let me tell you – crumb topping is tender and chewy with large chunks. Having the butter cold helps to achieve the best crumb topping. On the other hand using a softened or even melted butter would cause the crumb topping to be flatten when it bakes.
And if you were wondering, the difference between crisps and crumble is the addition of oats in the topping. I am here for the oats, how about you?
There is no time like now to make this tender yet juicy full of warm fall flavours like cinnamon nutmeg recipe. It’s a perfect fall dessert but actually apple crisp is great anytime. Top it with some vanilla ice cream, perhaps a drizzle of caramel sauce. Great for a crowd too, double it up!
Here is my fall classic favourite, Apple Crisp.
¾ C Flour
½ C Brown sugar
½ tsp Salt
3 Tbsps Sugar
½ C Butter
1 C Oats
1 Tbsp Cinnamon
¼ tsp Cloves
6 Apples (firm apples work the best when cooked, see notes below)
2 Tbsp Lemon juice
2 Tbsps Flour
¼ c – ½ c Brown sugar (depends on how sweet you want it)
1 tsp Cinnamon
¼ tsp Cloves
¼ tsp Nutmeg
Combine the flour, brown sugar, salt, sugar, cinnamon and cloves. Cut in cold butter until it resembles cornmeal. Pop it into the freezer while you work with the apples.
Peel, cut and core the apples and place in a large bowl. Sprinkle it with lemon juice and toss. Add in the flour and toss again. Add in the sugar, cinnamon, cloves and nutmeg and you guessed it, toss it all around.
Place apples in an oven safe dish. Top with crumble topping.
Bake at 350 for 30 minutes or until the crumb crust is golden brown.
The best types of Apple‘s to use are firm and they hold their shape when cooked include: Granny Smith, Honeycrisp and Gala. I personally grab a few different kinds and use a mix.
I am all for the addition of more fiber from the apple peel but in apple crisp to have consistent texture in your final product its best to peel your apples.
Sprinkling the apples with lemon juice prevents oxidation.
Nutmeg works in both sweet and savoury dishes because of its nutty flavour profile
PRO TIP… remember add ice cream (and caramel sauce) to warm apple crumble for best results, you are welcome!
This blog is sponsored by @cityavenuemarket
All ingredients for this recipe you can find at all @cityavenuemarket – New Westminster, Port Coquitlam + Commercial Drive.