Baking · Dessert

Apple Crisp

Apple crisp is one of the first things I learned to bake properly because it is forgiving and because the smell of it in the oven is one of the best smells I know. This version uses more cinnamon than most recipes and a crumble topping that I have been refining for years. Serve it warm with something cold on top.

Ingredients

Apple Filling

• 6 small to medium apples (about 600g)
• 57g brown butter
• 60g maple syrup
• 1 tsp cinnamon or all spice
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt

Crumble Topping

• 90g rolled oats
• 60g all-purpose flour
• 100g brown sugar
• 1 tsp cinnamon or all spice
• 1/4 tsp salt
• 115g cold unsalted butter, browned and cooled

Method

1. 1Preheat oven to 350°F and lightly grease a small baking dish.
2. 2Peel, core, and slice apples, then toss with maple syrup, brown butter, cinnamon, vanilla, lemon juice and a pinch of salt until coated.
3. 3Spread the apple mixture evenly in the baking dish.
4. 4In a bowl, mix oats, flour, brown sugar, cinnamon and salt.
5. 5Add cold butter in small cubes and rub in until a crumbly texture forms.
6. 6Sprinkle the topping evenly over the apples, covering them fully.
7. 7Bake for 35 to 45 minutes until the top is golden and the filling is bubbling.

Tips & Notes

Use a mix of tart and sweet apples for the best depth of flavour. Granny Smith and Honeycrisp work beautifully together. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The crisp topping can be made ahead and stored in the freezer until ready to bake.