I’ve taken an apple crisp recipe we’ve had success with in the past and made some tweaks to it. We’ve discovered that, since apple “types” vary greatly in terms of tartness or sweetness, you’ve really got to match your brown sugar quantities with how sweet or tart your apple type is. This time, we’re using fresh Honey Crisp apples we just bought from Browns Orchard near York, PA. They, in my opinion, are kind of a cross between Granny Smiths and Delicious apples. I’m not too big on the Delicious variety (too sweet for me), but I love Granny Smith. These Honey Crisp are a great match, though more on the sweet than tart side. I enjoy having a new twist to the “normal” apples around the house!
Ever since a child, I’ve always enjoyed my apple crisp with some oatmeal texture & flavor in it – more of my fondness for granola, I guess. With this recipe, I cut back on the total flour level while adding a decent amount of dry instant oats. We’ve been trying our latest apple crisps with nuts – pecans are the best, but, if you don’t have any handy, walnuts will work too (as I tried today).
New & Improved Apple Crisp Recipe
- 5 medium apples, peeled and sliced into small teaspoon sized pieces
- 2 teaspoons freshly-squeezed lemon juice
- 2/3 cup packed brown sugar (sugar quantities will vary based on how tart/sweet an apple is and how tart/sweet you like your apple crisp
- 1/3 cup all-purpose flour
- 1/2 cup instant dry oats
- 3/8 cup butter
- 1/2 cup crushed walnuts or pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Whipped cream
Toss apple slices with lemon juice. Arrange in lightly greased 9-inch square baking pan or medium casserole dish. In a medium bowl use pastry blender or fork to combine brown sugar, flour, oats, crushed walnuts, butter, cinnamon, nutmeg and salt until crumbly. Sprinkle over apples. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream on top.
My creation is in the oven right now cooking – I’ll let you know how it turns out!
After Dinner Follow Up
It tasted pretty good – not perfect, but, if you know me, I’m a perfectionist and expect the best! I used 5 fairly large apples, so I put everything into a 9×13 glass baking pan. I probably should have increased the amount of topping or else cut back to just using 4 apples (and a 9×9 baking pan). I tend to like my topping on apple crisp.
Honey Crisp apples are more sweet than tart, so I was pleased overall with just using 2/3 cup of brown sugar. I probably could have cut it back to just a half a cup and still been fine.
I wasn’t sure how hard of an apple they would be, particularly when cooking with them. I opted to bake them for 50 minutes and ended up with a varied consistency between chunky apple sauce and semi crunchy. I prefer my apple crisp to have soft apples, but I like a little bit of a crunch to them. If I redid this recipe, I’d probably take the Honey Crisp apple crisp out of the oven after 45 minutes. Alternatively, I could have cut my apple pieces into slightly larger segments since it was the larger segments that still retained their perfect semi crunchiness.
If you are ever around the York, PA area or coming down through Pennsylvania on I-83, I strongly recommend you take a detour and visit Browns Orchard Farm Market, which is between exit 8 & 10 on Susquehanna Trail (Route 216). They have incredible customer service, an excellent variety of fresh fruits (in season), and bakery treats that are irresistible. Their prices aren’t cheap, but they are well worth it. It’s a very busy place, too. One of my favorites there is the carrot cake. That’s a delicious treat!
*Note that the header picture is not of my creation – I was too lazy to get my camera out (hey, I was hungry!), so I just used a stock photograph.