Apple Crisp – The Ultimate Fall Treat
Nothing screams fall to me quite like an Apple Crisp, and this was my first time making it from scratch in easily 20 years. Caremely, tender apples, gorgeously golden crisp topping, a dollop of good vanilla ice cream, and a finishing drizzle of nut butter. Just divine.
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
20
Serves: 6
Ingredients
FILLING
- 3 whole3 whole3 whole Apple, Granny Smith
- 3 whole3 whole3 whole Apples, Honeycrisp
- 0.75 cup0.75 cup0.75 cup Brown Sugar, Dark
- 1.5 tsp1.5 tsp1.5 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings, I used a Bourbon Madagascar Extract
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Gluten-Free All-Purpose Flour - Primal Palate
- 0.5 whole0.5 whole0.5 whole Lemon
CRISP TOPPING
- 0.75 cup0.75 cup0.75 cup Gluten-Free All-Purpose Flour - Primal Palate
- 0.75 cup0.75 cup0.75 cup Quick Cooking Oats, Gluten-Free
- 0.75 cup0.75 cup0.75 cup Brown Sugar, Dark
- 0.5 cup0.5 cup0.5 cup Organic Sprouted Pecans - Lark Ellen Farm, pulsed into a crumble or chopped
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, melted
OTHER
- 1 whole1 whole1 whole Maple Bliss Nut Butter - Mixed Up Foods, Drizzled for Service
- 1 whole1 whole1 whole Vanilla Ice Cream, For Service
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 F
- CRISP TOPPING - Add everything into a large mixing bowl and pour in your melted butter. Work the mixture together until crumbly and combined fully with the butter. Set aside.
- FILLING - Peel and carefully slice your apples. Add the apples to a large mixing bowl followed by the remaining ingredients. Finish with a splash of cold water and work everything together until the apples are saucy and gorgeous.
- Transfer the apples to a 9" x 11" baking dish and make sure to tap the dish off the counter to settle everything. Spread into an even layer as best you can. Top with the crumble, leaving some edges exposed so we can see the bubbling once it's finished baking.
- Bake at 350 F for 45 - 50 minutes until apples are bubbly and tender, and the crumb topping is golden. Remove and set onto a wire cooling rack for 10 minutes before serving.
- Serve your portions with a scoop of good vanilla ice cream and finish by dunking a spoon in the nut butter and drizzling it over the ice cream / crisp. ENJOY!
- Remaining crisp can be refrigerated in an airtight container for 4 days.
Notes
- I LOVE a lot of crumble! If you are someone who prefers less crumble, try cutting the oats / flour to 1/2 C each, reduce the sugar, but keep everything else the same. Just make sure to taste prior to adding it on top of your crumble. I have not tested this idea, so this is simply a guestimate.
- When choosing apples, it's ideal to have a mixture of tart & sweet varieties. This is something I read online when preparing for this recipe and why I chose a combination of Granny Smith & Honeycrisp.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Coconut Free Egg Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 622 |
| Fat: | 36 g |
| Carbohydrates: | 74 g |
| Protein: | 12 g |
| Cholesterol: | 43 g |
| Sodium: | 189 mg |
| Fiber: | 6 g |
| Sugars: | 47 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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