I’ve always been a huge fan of Apple Crisp. I honestly prefer it over apple pie. Something about the sweetness, the crunchiness, and the tenderness of the dish – all without being overbearing is… balance. That’s the best way to describe Apple Crisp, perfect balance.
- 4 Granny Smith Apples
- 2 tbsp Lemon Juice
- 2 tbsp Whiskey
- 1 cup light brown sugar (198g)
- 1/2 cup AP flour (60g)
- 1/2 cup rolled oats (60g)
- 4 oz Unsalted Butter (1 stick/100g)
- 1 tbsp Cinnamon
- 2 tsp Vanilla Extract
- Oven Safe Bowls/Rammekens/Pan
- 2 Mixing Bowls
- Peeler/pairing knife
- Baking tray/Sheet pan – if using bowls
- Microplane (if your nutmeg is not ground)
- Preheat the oven to 375° F/190° C.
- Pour the lemon juice and the whiskey into a large enough bowl that will hold all the sliced apples.
- For every apple, begin by peeling it. Then cut it into 4 parts, discarding the core. Slice each quarter into thin slices/wedge shapes (~3mm thick) as this will ensure they cook all the way through. When you finish with each apple, add the slices to the bowl and mix, making sure to coat the freshly added slices with the alcoholic lemon goodness. The acidity of the liquid will prevent the apples from turning grey – an unpleasant sight!
- In a separate bowl add the the light brown sugar, flour, rolled oats, cinnamon, and vanilla extract. Mix with a fork to insure an even mixture.
- Cut the butter into small cubes (~1/2″ or 1cm) and add it to your dry mixture.
- Now its time to use your hands! Mix the butter with the dry ingredients, squishing each cube of butter between your fingertips. Once the ingredients are well mixed, it will look wet and have a nice roasty looking brown color to it.
- Add your apples to whatever dish you plan to bake The Crisp© in. Make sure the apples evenly cover the bottom of the dish.
- Now, top the apples with the dry ingredients with. Also make sure this covers the top layer of the apples – you want a nice even and crispy crust!
- Place the dish into the oven for 30 minutes or until the top is nice and golden brown.
- Remove from the oven and LET COOL! Trust me. This stuff is hot! Usually 7-10 minutes yields a bearable temperature.
- Crack that vanilla ice cream, scoop, and start enjoying!