Nothing says fall like a beautiful basket of apples! Cooking up a crisp is always an easy way to trick your guests into believing that you’re an impressive baker! I love the warmth of this classic recipe that takes full advantage of all of the apple’s best qualities.
My signature Crunchy Oat Topping.
The crunchy all-purpose topping can be prepared a day or two in advance and kept in the fridge till ready to use. Or freeze for months and then let thaw in the fridge until ready to use! I. personally, like to make extra so I always have some on hand in a pinch!
I like to serve it with vanilla ice cream, but you can use whipped cream, crème fraîche, or on it’s own!
Crunchy Oat Topping
- 1 1/3 cups golden brown sugar
- 1 cup unbleached all purpose flour
- 1 cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 cup walnut pieces
- 1/4 teaspoon salt
- 12 tablespoons chilled unsalted butter, cut into small pieces
- 5 medium Granny Smith apples (about 1½ pounds)
- 4 large McIntosh apples (about 1 pound)
- 1 1/2 cups raisins
- 6 tablespoons maple syrup
- Juice of one lemon
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Crunchy Oat Topping, chilled
- 2 pints vanilla ice cream
Crunchy Oat Topping
- In a food processor, combine the brown sugar, flour, rolled oats, cinnamon, walnuts and salt. Pulse to blend.
- Scatter the butter over the oat mixture and process until a soft, crumbly and lumpy cookie like dough forms.
- Cover and refrigerate while crisp is cooking.
- Use directly from the fridge.
- Position a rack in the middle of the oven and preheat to 400 degrees.
- Cut the fruit into small sections and place into an large oven proof baking dish and add the raisins.
- Toss the fruit with the maple syrup, lemon juice and zest.
- Add the vanilla, cinnamon and nutmeg.
- With the tines of a fork, break up the largest lumps of topping.
- Spoon the topping mixture evenly over the fruit, using it all.
- Set the dish in the oven and bake until the fruit is bubbling and the topping is browned and crispy, about 35 to 45 minutes.
- Set on a rack to cool for at least 10 minutes.
- Serve hot, warm or cold with vanilla ice cream.