I love this recipe for apple crisp because it bakes up a large pan with tons of streusel topping, my family can seriously devour a small pan of apple crisp in one sitting. Ina Garten’s method for mixing up the streusel topping is by far one of the easiest I have ever seen, let your stand mixer do the work!
I like the filling of my apple crisp to be like a pie filling, so I add cornstarch to thicken and pull together the filling ingredients, but many apple crisp recipes lack a thickener in the filling. Which makes me wonder do you like your apple crisp filling juicy and runny, or do you prefer a pie like filling?
If your preference is for a looser filling consistency, you can omit the cornstarch. This Apple Crisp is a winner either way 🙂
- 5 lbs cooking apples, such as 20 oz.
- 1 Grated zest of lemon
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1/2 lb cold unsalted butter, diced
Preheat the oven to 350° degrees F. Butter a 9 x 14 by baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zest, lemon juice, sugar, cornstarch, and spices. Pour the apple mixture into the prepared dish.
TO MAKE THE TOPPING:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apple filling is bubbly.
Serve warm, we like ours with whipped cream or ice cream.
by Jennifer Morrisey
Recipe Adapted from: Food Network