3 lbs. fresh apples; peeled and cut into 1 in slices
½ tsp fresh lemon zest
¼ c sugar
1 ½ Tbsp. Fresh Lemon Juice
6 Tbsp. all-purpose flour
¼ c sugar
¼ c packed brown sugar
¼ tsp nutmeg
¼ tsp cinnamon
Pinch of salt
5 Tbsp. unsalted butter softened
¾ c finely chopped walnuts or pecans
***For the sake of disclosure, this time around I used oatmeal as a substitution for the nuts, because the cost of nuts here has gone up and I already had oatmeal on hand. You can substitute oatmeal for the nuts as well but it doesn't come out as crispy it's more chewy.***
**Peeling apples tip**
When you see that you need 3 lbs. of peeled apples it can look intimidating. At least I thought oh my goodness how the H E double hockey sticks am I going to peel 3 pounds of apples and watch my little one at the same time. Just breathe don’t worry it actually manageable. Schedule your peeling session during the time you child takes their name or during their favorite movie/TV program (make sure it’s a least an hour, I know an hour of peeling but it so yummy!).
When you’re ready to actually do the peeling, I used a potato peeler and I peeled the apple from top to bottom all the way around. Which should leave just the bottom and top peel; I noticed after the first couple of apples that going from bottom to top like you picking it off was too hard and my hands would slip and we don’t need to add on some hospital time. I realized that if you start anywhere on the bottom part of the peel move up and the curve so that the peeler is across the peel then go around the apple it’s a much cleaner peel. Then for the bottom do the same but start at the top of the peel and work down then across.
Preheat your oven to 400 degrees Fahrenheit
1. For the topping: Mix the flour, brown sugar, sugar, cinnamon, nutmeg and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture resembles crumbly wet sand. Work in the nuts until incorporated. Place in the refrigerator for at least 15 minutes.
2. For the filling: Mix the apples, sugar, lemon juice, and lemon zest together and place in a 2 quart baking dish or a 9 in deep pie pan.
3. Take your cooled topping mixture out of the refrigerator and sprinkle evenly all over the apple mixture.
4. Bake until the fruit is bubbling and the topping is deep golden brown; about 40 minutes then wait at least 10 minutes before serving.
***In Texas my oven was 40 minutes here in Arizona it took me 50 minutes so don’t get discouraged if it doesn’t look done at 40 minutes I added 10 minutes to one timer and 5 minutes to another one so that when the 5 minutes were up I could check with the light and see if I needed to take it out of keep it in because you really don’t want to release the hot air and change the temperature inside when baking***
I serve my apple crisp with a scoop of vanilla ice cream.
This recipe works really well if you want to substitute with pears or peaches listed below is the variations you will make:
Pear Crisp: Substitute 3 lbs. of pears peeled, cored. And cut into 1 in chunks for the apples
Peach Crisp: Substitute 3 lbs. of peaches peeled, pitted, and cut in ½ inch wedges for apples. Also add 2 tsp of cornstarch to the filling mixture.
Emma really enjoyed eating the apples in this! So if you need you little one to eat more fruit this maybe a good way. Of course it's hidden by the ice cream so not sure if that counter balances it. Maybe try sugar-free vanilla ice cream.
Also the next time we make this will be after a fun family filled day at our local farm that does apple picking! When we come hope me and Emma are going to bake together! You can also bring in an arts and crafts ideas about apples with it too!
I hope you enjoy this apple crisp recipe! Please leave a comment on how yours turn out and any tweaks that you made to make it your own.
If you should have any questions please leave a comment below or e-mail me at firstname.lastname@example.org
Happy #TastyTreatTuesday I hope see you back next week!