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FALL FRESH APPLE CRISP

A fall classic, apple crisps is a streusel-topped pie without a bottom crust. Super simple to put make and you can use almost any fruit that is in season. For this recipe we're going to use the early picked Wealthy apples that are in the Market from Heritage Orchard in Chilton, WI. Other great apples for crisps are Granny Smith, Honeycrisp, or Golden Delicious, and you can always mix apples for a little more flavor depth in the filling.


INGREDIENTS

FILLING

6 cups Apples - peeled, cored and thinly sliced (6 – 8 medium apple)

1 tbsp Lemon juice

1/4 cup Sugar

1 tbsp Cornstarch

1 tsp. Cinnamon

1/4 tsp. Salt


CRUST

2/3 cup Brown sugar - packed tight

1/2 cup Flour

1/2 cup Old-fashioned rolled oats

1/2 cup Sliced almonds (optional)

1/3 cup Butter - melted




INSTRUCTIONS


1. Preheat oven to 375º. Spray an 9×9 baking dish with non-stick cooking spray.

2. In a large bowl, combine granulated sugar, cornstarch, cinnamon, and salt. Add sliced apples and lemon juice and toss to coat. Put in prepared baking dish.


3. In a large bowl combine brown sugar, flour, oats, almonds, and cinnamon. Add melted butter and mix with a fork or your hands until mixture has a consistent texture. Sprinkle mixture evenly on top of apples.


4. Place baking dish on a rimmed baking sheet, and bake until apples are tender and topping is golden brown about 45–55 minutes. Let rest 10 minutes before serving.


5. Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.



Prep Time: 15 mins

Cook Time: 55 mins







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