Classic
Apple
Crisp
A superlative version of the beloved fall
dessert with a crunchy cinnamon streusel
topping over a baked apple filling.
Filling Ingredients
3 pounds whole apples
¼ cup (57g) rum, apple cider, juice,
or water
¼ to ¾ cup (53g to 159g) brown
sugar, depending on the
sweetness of your apples.
2 tablespoons (28g) butter, melted
2 tablespoons (43g) boiled cider,
optional
1 ½ teaspoons apple pie spice, or
1 teaspoon cinnamon +
¼ teaspoon nutmeg +
¼ teaspoon ginger.
3 tablespoons (21g) King Arthur
Unbleached All-Purpose Flour
¼ teaspoon salt
Topping Ingredients
¾ cup (85g) King Arthur Unbleached
All-Purpose Flour
½ cup (50g) quick-cooking oats
Heaping ¼ teaspoon salt
2/3 cup (142g) brown sugar, packed
1 teaspoon cinnamon
¾ teaspoon baking powder
8 tablespoons (113g) butter, cold, cut
in pats
½ cup (57g) diced pecans or walnuts,
optional
Instructions
Preheat your oven to 350°F. Grease a
9” x 9” square cake pan, or similar-size
casserole pan.
Peel, core, and slice the apples about
¼” thick. Toss them with the
remaining filling ingredients, and
spread them in the pan.
To make the topping, whisk together
the flour, oats, salt, sugar, cinnamon,
and baking powder.
Add the cold butter, working it in to
make an unevenly crumbly mixture.
Stir in the nuts, if using.
Spread the topping over the apples.
Set the pan on a parchment- or
foil-lined baking sheet, to catch any
potential drips. Bake the crisp for
about 60 minutes, till it’s bubbling and
the top is golden brown.
Remove it from the oven, and allow it
to cool for at least 20 minutes before
serving.
54 VERMONT MAGAZINE