Farm Fresh Apple Crisp Recipe
Nothing says fall like the warm, comforting aroma of apple crisp baking in the oven. This apple crisp recipe features apples picked fresh from a local farm on the Connecticut Shoreline, where the crisp sea air and fertile soil help produce some of the best apples around. With a buttery, golden topping and tender, cinnamon-scented apples, this dessert is the perfect way to celebrate the season and support local growers.
Apple Crisp
Serves 8
With a buttery, golden topping and tender, cinnamon-scented apples, this dessert is the perfect way to celebrate the season.
Ingredients
¾ cup all-purpose flour, (spooned and leveled)
¼ cup packed light-brown sugar (Consider using dark brown sugar for a richer, molasses-like flavor.)
½ teaspoon salt
½ cup plus 2 tablespoons granulated sugar (Divided)
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes (Try using browned butter for a nuttier taste.)
1 cup old-fashioned rolled oats (not quick-cooking)
⅓ cup chopped nuts (like pecans or walnuts) – optional but adds a nice crunch.
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½-inch chunks
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon (Increase to 1 teaspoon for a bolder spice flavor.)
¼ teaspoon ground nutmeg (for added warmth and depth.)
1 teaspoon vanilla extract (Mix into the apples for enhanced flavor.)
Pinch of ground ginger or cloves – optional, for a spiced twist.
Instructions
Preheat the oven to 375°F.
In a large bowl, mix together the flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut the cold butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
Add the oats and nuts (if using) to the flour mixture, and use your hands to toss and squeeze until large, moist clumps form. Transfer to the freezer to chill while you prepare the apples.
In another large bowl, toss the apples with lemon juice, cinnamon, nutmeg, ginger (if using), vanilla extract, and the remaining ½ cup granulated sugar.
Transfer the apples to a shallow 2-quart baking dish and sprinkle evenly with the topping mixture. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the top is golden and the filling is bubbling, 55 to 65 minutes.
Let cool for 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
SERVING SUGGESTIONS
Ice Cream: Apple crisp is best enjoyed warm, paired with a scoop of vanilla or cinnamon ice cream.
Whipped Cream: If you prefer something lighter, top it with a dollop of freshly whipped cream, flavored with a splash of vanilla or a sprinkle of cinnamon.
Caramel Sauce: Drizzle with caramel sauce to enhance the sweetness and provide a rich, decadent touch.
TIPS
Try a mix of apple varieties for more complexity in flavor and texture (e.g., Granny Smith with Honeycrisp).
For extra crunch, add a handful of granola to the topping before baking.
Brown the butter before adding to the flour mixture to give the crisp a deeper, caramelized flavor.
SHOP
The Pack List
A unique shopping experience inspired by the pages and stories of the Connecticut Shoreline.
*FYI - you will find affiliate links to help continue our business of loving on the Shoreline. Every time you click on an affiliate link we do a little happy dance and thank you for your support!
IT’S A GOOD READ!
Recent Articles
It would be a shame to miss out!
Follow us @shoreline_ct for even more content.
Looking for the perfect fall indulgence? Al Roker's Bourbon Apple Pie Milkshake from his new cookbook Recipes to Live By blends the rich flavors of apple pie, creamy vanilla ice cream, and a splash of bourbon. This decadent treat is the ultimate way to savor the season. Grab the recipe and cozy up with this autumn delight!