Hmm…where do I begin to describe my love for this Baked Apple Crisp? I think it was years ago when I “accidentally” ordered it on a menu, mistaking it as apple pie instead. When it came, I was like okay, it ain’t apple pie but it smelled absolutely heavenly. Upon first taste, I fell in love with this dessert. Think crunchy oatmeal cluster with warm, juicy spiced apples.
When I don’t feel like spending too much time making apple pie, this is a great and easy alternative. You could also prepare it ahead of time and pop it in the oven when you are ready. This is one dessert you could actually (highly recommended to) consume straight out of the oven.
I’m using a mix of Granny smith (we love tart apples) and Fuji apples for this recipe. If you are not a fan of granny smith, feel free to use just red apples.
Ingredients:
Streusel –
70 g old fashion rolled oats
85 g cold unsalted butter – cut into 1-cm cubes
2 tbsp (30 g) all-purpose flour
60 g brown sugar
35 g granulated sugar
Pinch of salt
80 g chopped almonds or walnuts
Filling –
4 large apples – peeled, cored and slice into 0.5cm thickness (I’m using a mix of granny smith and gala)
40 g granulated sugar
1 ½ tsp cinnamon
1 tsp lemon juice
1 tsp all-purpose flour
serves 6
Recipe adapted from here
The line up.
Preheat oven to 175°C.
In a large bowl, add in rolled oats, flour, both types of sugars, salt and mix well.
Scatter in cubes of cold butter.
Use a small knife to cut the butter into small pieces, mixing into the flour oat mixture.
Using your finger tips, quickly rub the butter into the oat mixture until it resembles coarse sand. Avoid working on it too long as you do not want the butter to melt too much.
Add in chopped walnuts and mix well.
Set aside or refrigerate until you are ready to use.
In a large bowl, place sliced apples and toss in sugar, lemon juice, cinnamon, flour and mix well.
Prepare a shallow 19” baking dish, and butter the base generously with butter.
Spread apples evenly into the baking dish and cover the top with the streusel.
Bake for 40 – 50 mins or until the top is browned and the apples are soft. Pierce with a fork to test. If the top is browning too fast, place a piece of aluminum foil over the top.
Serve warm or at room temperature with a scoop of vanilla ice cream.
The apple crisp keeps well in the fridge for 2 days.
- Streusel –
- 70 g old fashion rolled oats
- 85 g cold unsalted butter – cut into 1-cm cubes
- 2 tbsp (30 g) all-purpose flour
- 60 g brown sugar
- 35 g granulated sugar
- Pinch of salt
- 80 g chopped almonds or walnuts
- Filling –
- 4 large apples – peeled, cored and slice into 0.5cm thickness (I’m using a mix of granny smith and gala)
- 40 g granulated sugar
- 1 ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp all-purpose flour
- Preheat oven to 175°C.
- In a large bowl, add in rolled oats, flour, both types of sugars, salt and mix well.
- Scatter in cubes of cold butter. Use a small knife to cut the butter into small pieces, mixing into the flour oat mixture.
- Using your finger tips, quickly rub the butter into the oat mixture until it resembles coarse sand. Avoid working on it too long as you do not want the butter to melt too much.
- Set aside or refrigerate until you are ready to use.
- In a large bowl, place sliced apples and toss in sugar, lemon juice, cinnamon, flour and mix well.
- Prepare a shallow 19” baking dish, and butter the base generously with butter.
- Spread apples evenly into the baking dish and cover the top with the streusel.
- Bake for 40 – 50 mins or until the top is browned and the apples are soft. Pierce with a fork to test. If the top is browning too fast, place a piece of aluminum foil over the top.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
- The apple crisp keeps well in the fridge for 2 days.
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