The Best Apple Crisp. That might seem like a mighty big claim to make. I hear you. “The Best” of anything is like throwing down a gauntlet, challenging you to present “your” best. But, that’s just not how I roll. When I claim something to be The Best, I am totally willing to defend myself. It means I’ve tested the recipe for years. Tried different apples. Changed the type of sugar I used. Cinnamon, no cinnamon. Only after I’ve settled on the tested recipe, and we’ve tried it again a few times, is it deemed worthy of making it into our family recipe book and the title of The Best is set.
Which apples should I use
I’ve tried loads of combinations of apples over the years. I always come back to Gala. They’re always available. They taste great eaten out of hand or baked in recipes. They don’t give off a lot of water in your recipes, which is important in crisp and pie recipes. But, you do you and use the apple you prefer. Even if your choice provides a bit of extra liquid, it will be flavored liquid from the sugar and cinnamon, so it’ll still taste oh, so yummy!
The Best Apple Crisp
Soft, crisp apples topped with a crumble made of pecans, almonds, oats and brown sugar.
Ingredients
- 1/2 tsp cornstarch
- 4 tsp lemon juice
- 3 lbs apples peeled and thinly sliced
- 2/3 cup sugar brown or white, both delicious (we prefer brown)
- 1/2 tsp cinnamon
Topping:
- 3/4 cup a.p. flour
- 3/4 cup brown sugar packed
- 1/2 cup slivered almonds
- 1/2 cup oats
- 1/2 cup pecans chopped
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup butter softened to smooshy
Instructions
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Preheat oven to 350
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Add cornstarch and lemon juice to a large mixing bowl. Mix.
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Peel and thinly slice the apples. Add to bowl.
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Add the sugar and cinnamon. Mix ingredients.
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Pour into an 8"x8" (or 9"x9") Pryex pan. Set Aside.
Prepare Topping:
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Combine all of the ingredients (except the butter) and mix well.
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Make sure your butter is super soft but not melting. Add to the topping mixture.
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Use your hands to get the butter mixed into all of the mixture. This will really work out your arm! You'll be squeezing it together to make clumps.
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Place the clumps over the apples. Completely cover all of the apples until none are visible (you don't want them burning).
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Place on a sheet pan (in case your apples give off liquid).
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Bake for 45-50 minutes, checking at 45 to make sure your crumble isn't burning.
Hi J: I love this I will have to try it, every time I make it, I wing it and it comes out different every time, not always a good thing -lol I missed you, I have been only getting a few posts out myself 🙂
Jers, I hope you keep winging it! That’s the fun part, right? 🙂