Warm Apple Crisp
I always thought there was a distinct difference between a crisp and a crumble. I think of a crisp as crispy, flaky and packed with nuts, whereas a crumble holds this nutty texture. According to Wikipedia an apple crisp is just the American word for the British dessert apple crumble. Ow, Really??? I disagree! And I’ve got the evidence to prove it! This recipe was a bit on the sweet side, but I don’t think there’s a problem in that. I loved the oats and almonds in the crust, as well as the warm spiced flavors of the apple filling. I love eating a crisp when it’s still very hot from the oven; I top it with a scoop of ice cream, and hello heavenly dessert! Rating: 5- out of 5.


Apple Filling: my own recipe
Crisp Topping: adapted from MarthaStewart.com
Ingredients for apple filling:
- 3 Granny Smith apples, peeled, cored and chopped into small pieces
- ¼ cup unsalted butter
- 1 ½ tablespoons all-purpose flour
- ¼ cup light brown sugar
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground allspice
- ½ tablespoon honey
- 1 tablespoon cornstarch
Ingredients for crisp topping:
- 4 tablespoons cold butter, cut into small pieces
- ⅓ cup all purpose flour
- ⅓ cup rolled oats
- ¼ cup sliced almonds
- ½ cup packed light-brown sugar
- ¼ teaspoon ground cinnamon
- pinch of ground nutmeg
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 375°F.
- In a medium bowl, combine all ingredients for crisp topping. Using an electric mixer, beat on low until coarse crumbs form; set aside.
- Melt the butter in saucepan. Stir in flour to form a paste. Add both sugars and water; bring to a boil. Take off heat and let it cool for a bit. Pour the liquid over the apples and stir to coat. Add the cinnamon, ginger, allspice and honey, and stir again.
- Scoop and divide apple mixture between ramekins or pie dish and sprinkle the cornstarch over the apple filling. Top with crisp mixture and place in the oven. Bake for 20 minutes if using ramekins or 40 minutes if using pie dish, until the crisp is light brown. Transfer ramekins or pie dish to a wire rack to cool completely.



An apple crisp will always hold nostalgic memories for me, as it reminds me of the ‘Crisp, Crumble & Cobbler’ chapter of an old cookbook from my mother. I loved it then – I love it now!


Apple Filling: my own recipe
Crisp Topping: adapted from MarthaStewart.com
Ingredients for apple filling:
- 3 Granny Smith apples, peeled, cored and chopped into small pieces
- ¼ cup unsalted butter
- 1 ½ tablespoons all-purpose flour
- ¼ cup light brown sugar
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground allspice
- ½ tablespoon honey
- 1 tablespoon cornstarch
Ingredients for crisp topping:
- 4 tablespoons cold butter, cut into small pieces
- ⅓ cup all purpose flour
- ⅓ cup rolled oats
- ¼ cup sliced almonds
- ½ cup packed light-brown sugar
- ¼ teaspoon ground cinnamon
- pinch of ground nutmeg
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 375°F.
- In a medium bowl, combine all ingredients for crisp topping. Using an electric mixer, beat on low until coarse crumbs form; set aside.
- Melt the butter in saucepan. Stir in flour to form a paste. Add both sugars and water; bring to a boil. Take off heat and let it cool for a bit. Pour the liquid over the apples and stir to coat. Add the cinnamon, ginger, allspice and honey, and stir again.
- Scoop and divide apple mixture between ramekins or pie dish and sprinkle the cornstarch over the apple filling. Top with crisp mixture and place in the oven. Bake for 20 minutes if using ramekins or 40 minutes if using pie dish, until the crisp is light brown. Transfer ramekins or pie dish to a wire rack to cool completely.



Comments
~Dianne~
xoxo, B
Any how, I have about 3 buckets of lovely sweet apples from my back yard tree just, waiting for a new recipie... one from Paris would be grand!!!
May I... and if all turns out well, may I publish your recipie on my food blog?
Yours looks so yummy I can taste it now,oh and with ice cream too...Love your blog!
Tracy @inmyweekitchen.blogspot.com