I would love to take full credit for this recipe but it is simply the recipe my mother made year after year when I was growing up. So simple and delicious. I love all apples but my newest favorites are Braeburn and Rome varieties. They are tart and hold up well when cooked. For this recipe, however, I use pure Granny Smith. Tart, tried and true.
Recipe courtesy of Alex Guarnaschelli
Apple Crisp
Total:
1 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • About 3 pounds or 8 Granny Smith apples, peeled
  • 1 lemon, zested and juiced, plus 1 lemon, zested for garnish, optional
  • 1 orange, zested and juiced
  • 1 tablespoon molasses
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/8 teaspoon freshly ground nutmeg
  • 3/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 stick (8 tablespoons) lightly salted butter, cut into cubes, plus 1 tablespoon for baking dish
  • Ice cream, for serving

Directions

Preheat the oven to 375 degrees F. 

Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend. 

In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use. 

Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.

Categories:

IDEAS YOU'LL LOVE

Baked Apple with Crisp Topping

Recipe courtesy of Sunny Anderson

Apple Crisp

Recipe courtesy of Kelsey Nixon

Apple Crisp

Recipe courtesy of Muriel Ashley|Aimee Ashley

Apple-Oat Crisp

Recipe courtesy of Good Housekeeping

Olga's Giant Apple Crisp

Recipe courtesy of Emeril Lagasse

Fontina and Mozzarella Grilled Cheese with Bacon and Honey Crisp Apples

Caramel Apple Cheesecake

Recipe courtesy of Bobby Flay

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here