Apple crisp is one of our favorite weeknight desserts. It's a lot less work than apple pie and (in my opinion) much more delicious. It's perfect with ice cream and is suitable for a party or just the two of us.
I like using a modified version of the Ina Garten recipe. A lot of folks criticize it for being too tart, but that's what I like best about it. I enjoy the hefty amount of lemon and orange zest and it makes it more refreshing than a too sweet apple crisp would be.
Ingredients (for 10 serving in one large dish. Cut in half to do about 4 individual ramekins)
- 5 lbs semi tart cooking apples (granny smith will work, but I like Honeycrisp)
- zest from one orange and one lemon
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1/3 cup sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 cup flour
- 3/4 cup brown sugar
- 1/4 cup sugar (or a little less)
- 1/2 tsp salt
- 1 cup rolled oats
- 1 1/2 sticks (12 Tbsp) cold unsalted butter
- Preheat your oven to 350 degrees. Peel, core and slice apples into wedges and toss with spices, citrus and sugar. Pour into baking dish or individual dishes.
- In a separate bowl, mix all ingredients for the topping until the mixture looks sandy and the chunks of butter are the size of small peas. Spoon over the top of the apples
- Bake apple crisp for one hour or until golden and bubbly. Top with ice cream when serving.