Is there anything more comforting on a fall or winter’s night than a crispy, crumbly, bubbling apple crisp? Probably not. Despite the apple crisp being a relatively recent addition to American tradition (first appearing around the 1920s), it’s hard to imagine apple season before it.
This version is as classic as it gets, with warm apple pie spices in the filling and rolled oats for extra crisp. It makes the perfect end to a family-style meal, especially when served with vanilla ice cream. This isn’t a dish you’ll have to worry about wrapping up for tomorrow; it’s almost certain to disappear right before your eyes.
Southern apple crisp
7
25 minutes
1 hour
1 hour 25 minutes
9 Granny Smith apples
1 lemon, zested and juiced
1 cup granulated sugar, separated
1 ¾ cups all purpose flour, separated
¾ cup brown sugar, packed
2 teaspoons ground cinnamon, separated
½ teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon ground ginger
1 large pinch kosher salt
1 cup rolled oats
2 sticks unsalted butter, cold and cut into cubes
Preheat the oven to 350 F.
Peel and core the apples, and cut them into roughly 1-inch cubes. Transfer the fruit to a large mixing bowl.
To the bowl, add the lemon zest and juice, ¼ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and all the ground nutmeg, allspice and ginger. Stir to ensure every piece is coated.
In a separate, medium mixing bowl, combine the remaining flour, granulated sugar, brown sugar, salt, oats, and butter. Beat vigorously (or use an electric mixer with a paddle attachment) for 1-2 minutes, or until crumbly.
Transfer the fruit mixture into a 9-by-12-by-2-inch baking dish. Evenly distribute the crumble over the fruit so that none of the fruit mixture shows.
Bake for 45-60 minutes, or until the topping is golden brown, and the fruit mixture is bubbling up around the edges. Allow to cool 10-15 minutes before serving.
