Apple Crisp Recipe - NYT Cooking 10/7/23, 9:48 AM

Apple Crisp
By Genevieve Ko

Time 1¼ hours
Rating (2,073)
Johnny Miller for The New York Times. Food Stylist: Simon
Andrews. Prop Stylist: Christina Lane.

This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo
peeling the apples, which adds a nice chewiness to the crunchy toasted topping and
juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and
lemon juice to strike the right tangy balance for the filling. Or customize your crisp by
using your favorite spices and nuts. The dessert tastes particularly comforting hot out
of the oven, with the caramelized apple juices bubbling around the nutty cookie-like
clusters, but it’s just as good cold for breakfast the next day.

INGREDIENTS PREPARATION

Yield: 6 to 8 servings

FOR THE TOPPING

½ cup/71 grams all-purpose

flour
3 tablespoons packed brown
sugar
1 tablespoon granulated
sugar
¼ teaspoon ground
cinnamon, cardamom or
nutmeg, or a combination
¼ teaspoon fine sea salt
6 tablespoons/84 grams cold
unsalted butter, cut into ½-

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Apple Crisp Recipe - NYT Cooking 10/7/23, 9:48 AM

inch cubes Step 1

1 cup/116 grams chopped Make the topping: Rub together the flour, both sugars,
pecans or walnuts, or a the spice and salt in a medium bowl. Toss in the butter
combination and nuts to coat, then pinch the butter into the dry
ingredients until no floury bits remain. Add the oats,
¼ cup/28 grams old-
and gently rake and squeeze them through the buttery
fashioned rolled oats
mixture to form peanut-size crumbles. Freeze while you
FOR THE APPLES prepare the apples. The crumb mixture can be frozen in
1 to 4 tablespoons an airtight container for up to 1 month.
granulated sugar
1 tablespoon all-purpose Step 2
flour Prepare the apples: Heat oven to 375 degrees. Use 1
½ teaspoon ground tablespoon sugar for all sweet apples; 2 to 3
cinnamon, cardamom or tablespoons for sweet-tart apples or a mix; and 4
nutmeg, or a combination tablespoons for all tart apples. Mix the sugar with the
¼ teaspoon fine sea salt flour, spice and salt in a 10-inch cast-iron or other heavy
ovenproof skillet.
3 pounds apples, preferably
firm, with a mix of tart and
sweet-tart (8 to 10 apples) Step 3
1 to 2 tablespoons fresh If you’d like, peel the apples. Cut into ½-inch chunks,
lemon juice discarding the seeds and cores. Add to the skillet and
drizzle with 1 tablespoon lemon juice for tart apples and
Get full access to New York Times Cooking. 2 tablespoons for sweet-tart and sweet ones. Mix until
evenly coated, then spread in an even layer. Crumble
the frozen crisp mixture on top. (There will be gaps.)

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Step 4
with a New York Times subscription.
Bake until the topping is golden brown, and the apples
are tender and bubbling, 45 to 50 minutes. Cool for at
See subscription
least 15 minutesoptions
on a rack before serving hot, warm or
at room temperature.

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Apple Crisp Recipe - NYT Cooking 10/7/23, 9:48 AM

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