Classic Apple Crisp


Honestly, there’s nothing better than a fall New England afternoon, warm apple crisp, a scoop of ice cream and football! I made this recipe last weekend and had so many leftover apples, I decided to make a couple of mini batches. After all, you just never know when the urge for apple crisp will overcome you.

My love of all-things-Ina led me directly to her site. I made a couple of mistakes…. I left the peel on the apples and I added too much juice from the orange. Oh it still tasted amazing but I prefer a thicker filling. To make this extra special, I added a couple of tablespoons of flour. It helped make the innards gewy. Perfectly gewy!!


Apples were peeled and cored. Then I sliced them into 1/4” pieces.


In goes the lemon zest, lemon juice, orange zest, orange juice, nutmeg, cinnamon, sugar and the all-important flour. Once it was tossed well, I moved on to preparing the mini casserole dishes (the recipe calls for a 9×11, greased, casserole dish).



The butter for the topping should be slightly softened. Don’t be tempted to add it at room temp. The colder the butter, the better the crunch!

I beat the topping just until it came together as I still wanted chunks of butter.


Next, I packed the top of each with the oatmeal mixture.


Here’s a look at the original, prepared last weekend.


Piled high. 🙂

So the only addition to Ina’s brilliant recipe is a little less orange juice and the addition of a couple of tablespoons of flour. Otherwise? It’s pure genius.

5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 tablespoons flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, flour, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.




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