Homemade Apple Crisp
Submitted by happyzhangbo
Tart Granny Smith apples simmered in apple juice with cinnamon and nutmeg, topped with buttery oat crumble and tart dried cranberries. Warm autumn dessert ready in under an hour.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minThis is apple crisp done right, with fruit that actually tastes like apples.
Simmering the Granny Smith slices in apple juice before baking creates a jammy, concentrated filling that stays tart and bright instead of turning mushy.
Cranberries add pops of color and extra tang, while the oat topping bakes into golden, crunchy clusters.
Pro Tips
- Cornstarch slurry prevents runny filling: Mix cornstarch with cold water to make a paste before stirring into hot apple mixture. This prevents lumps and thickens evenly.
- Watch for the right consistency: The filling should coat a spoon and look glossy. If it’s still thin after the first cornstarch addition, add one more tablespoon.
- Don’t overmix the topping: Stop as soon as butter is incorporated and mixture looks crumbly. Overmixing creates dough instead of crispy topping.
- Serve warm: This crisp is best within 2 hours of baking, when the topping is still crunchy and filling is bubbly.
Variations
- Swap cranberries for raisins or chopped dried apricots for different fruit flavors
- Add ½ cup chopped walnuts or pecans to topping for extra crunch
- Replace half the apples with pears for apple-pear crisp with more complex sweetness
Ingredients
Directions
Place everything except the cranberries in a large pot and bring to a boil.
Reduce heat and maintain at a simmer.
Meanwhile, mix 3 tablespoons of cornstarch with just enough water to make a paste.
Pour into the apple mixture and bring the mixture to a near boil. If the filling still seems liquidity, add one more tablespoon of cornstarch dissolved in a little water.
After the cornstarch has been added and the mixture brought to a near boil, remove it from the heat, add the cranberries and set it aside.
Mix all of the dry ingredients in an electric mixer with the paddle attachment.
Then add the butter a piece at a time until a crumbly texture is achieved.
Be careful of over mixing or you’ll create a dough.
If you don’t have an electric mixer, mix the dry ingredients in a bowl with a whisk and then cut in the butter with a fork or pastry blender.
Place the apple mixture in an 8 x8×2 baking dish .
Spoon the crust on top and bake at 400℉ (200℃) for 30 minutes or until the top is bubbly and brown.
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