If I haven’t said it enough, fall is by far one of the most beautiful times of the year. There’s this special smell in the air, the leaves are showing off for the final time of the year with their incredible colors, it’s just chilly enough to bust out those cozy sweaters, amazing goodies at the fall markets, our wedding is next fall (!!), and, of course, all of the crisps, pies, apple and pumpkin everything is in season!
Did I give you enough reasons to be obsessed with autumn?!
Next stop on the fall infatuation trail? Apple Crisp!
This recipe was made special for my fiancé. He is literally obsessed with any desserts apple. Whether it’s blizzarding in February or 90˚ in July, Roberto wants all things apple. Sometimes I entertain him, like with these Apple Pie Hearts. And now that it’s October, it’s a must that he gets his apple fix.
What makes a crisp stand out? First we start with the apple. I like to use half granny smith and half honey crisp. The granny smith has such a distinct tartness that it would be too overwhelming on its own, but necessary to balance out the sweetness of a honey crisp. Why honey crisp apples? Because just that—sweet. You may use whatever apple or apples that best suit your taste buds, but for me, you can never go wrong with these two!
The topping on a crisp is also something that you can really make unique. In our house, oats is a must have! Then some extra crunch and saltiness with the pecans, add in the sugar (brown for me, please!), and some spice to round out the flavors.
I love just how much you can specialize this dessert. From the apple filling, to the topping, to whatever garnish you decide to put on top, a crisp is whatever screams yummy to you! Now all you need to do is bake it in some absolutely adorable Le Creuset Mini Cocottes (Roberto proposed to me with the ring inside one of those cute little cocottes!), and you have yourself the perfect apple crisp!
Apples—2 medium sized (I like to use 1 granny smith:1 honey crisp)
Butter—1.5 oz, or 3 TBL
Flour—3 oz, or ½ C
Brown Sugar—2 oz, or ¼ C
Cinnamon—0.15 oz, or 1 tsp
Nutmeg—0.1 oz, or ½ tsp
Chop your two apples into small, bite sized pieces.
I like to use one granny smith and one honey crisp—this gives your crisp a delightful balance of sweet and tart!
Cut your butter into small cubes.
In a bowl, combine the flour, brown sugar, cinnamon and nutmeg. Mix.
Add in your apples and toss to completely coat the fruit.
Mix in your butter.
Portion into whatever ramekins you are going to use for your crisps, filling them about ¾ of the way.
I use small Le Creuset cocottes, but any small, ovenproof dish will work. If you want one large crisp, that is of course just as tasty!
Butter—2 oz, or 4 TBL
Oats—2 oz, or ½ C
Brown Sugar—4.5 oz, ½ C + 1 TBL
Pecans (chopped)—2.5 oz, or ½ C
Cinnamon—0.15 oz, or 1 tsp
Preheat the oven to 400˚ F.
Mix together the oats, brown sugar, chopped pecans, cinnamon and salt.
Add in your butter. Either using a pastry blender or your hands (my preference!), rub the butter into the dry ingredients until there are no pockets of the dry mixture.
Divide evenly on the top of the apples that you have prepared in your ramekins.
Put in your preheated oven and bake for 20-25 minutes, until the topping of your crisp is golden and the entire house smells of scrumptious apples!
Although you may be tempted to eat this right away, allow to cool for at least 5 minutes.
Optional toppings—whipped cream, ice cream (pumpkin is a delectable choice!), or even some plain yogurt!