Recipe :: Easy Apple Crisp!

A delish Crisp recipe with a vanilla sauce we love on our rhubarb crisp. 

Easy Apple Crisp Recipe

For the apple filling:

• 6 medium apples (Granny Smith, Honeycrisp, or Fuji)

• 2 tablespoons lemon juice

• ⅓ cup granulated sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg

• 2 teaspoons cornstarch (optional, for thickening)

For the crisp topping:

• 1 cup old-fashioned rolled oats

• ¾ cup all-purpose flour

• ½ cup brown sugar (packed)

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ½ cup unsalted butter (cold and cubed)

• ¼ cup chopped pecans or walnuts (optional)

Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or non-stick spray.

Peel, core, and slice the apples into thin, even slices (about ¼ inch thick). Place them in a large bowl and toss with lemon juice to prevent browning.

Add granulated sugar, cinnamon, nutmeg, and cornstarch to the apples. Toss until all slices are evenly coated with the mixture. This coating helps create a caramel-like sauce when baked.

Spread the apple mixture evenly in the prepared baking dish. Press down gently to level the surface for even baking.

In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Mix well. Add cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to rub the butter into the mixture until it resembles coarse crumbs. Stir in chopped nuts if using — they add extra crunch and flavor.

Sprinkle the crumbly topping evenly over the apples, covering them completely. Don’t press it down too firmly — you want a light, crumbly texture.

Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the apples are bubbling around the edges. The aroma of cinnamon and baked apples will fill your kitchen. Remove from the oven and let cool for at least 10 minutes before serving. This allows the filling to thicken slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. *Or the vanilla sauce we like on our Rhubarb Crisp below!

From Gordon Ramsey

German Vanilla Sauce (Vanillesoße) Makes about 2 1/2 cups of Vanillesoße.

• 1 3/4 cup whole milk

• 1/2 cup heavy cream

• 1 vanilla bean, scraped OR 1 tablespoon quality pure vanilla extract

• 1/4 cup granulated sugar

• 2 large egg yolks

• 3 teaspoons cornstarch

• 1/8 teaspoon salt

In a bowl, whisk together the egg yolks, sugar, cornstarch and salt.

In a medium saucepan bring the milk, heavy cream, and vanilla to a boil, stirring constantly to prevent it from scorching. Whisk 1/2 cup of the hot milk mixture into the egg mixture. Pour this egg mixture into the saucepan, constantly whisking it into the hot milk to prevent clumping. Heat the mixture over medium heat until thickened. Do not let it boil.

Strain the vanilla sauce through a fine mesh sieve. Serve immediately or let it cool and store covered in the fridge. Will keep for up to 3 days. Can be served cold or reheated to serve warm.

Good warm or cold! Not overly sweet, made to compliment already sweet desserts.

From Daring Gourmet