Should I peel the apples for an apple crisp?

This is completely up to you depending on your texture preferences. If you leave the skin on, the skins on the apples will soften during baking, though I prefer them peeled in this crisp recipe.

What is a good apple for apple crisp?

I love using slightly sweet, firm, and crisp apples, such as Liberty or Pink Lady. Using a combination of sweet and tart apples, such as honey crisp and Granny Smith, is also another way to add an extra dimension to this apple crisp.

What is the difference between a crumble and a crisp?

A crumble is a baked fresh fruit dessert that traditionally has a streusel-like combination of sugar, flour, and butter. Like a crumble, a crisp is a baked fruit dessert, but it usually contains oats and/or nuts in the topping.

Why is my apple crisp not crispy?

If the apples start bubbling before the topping is crisp, place the crisp under a broiler for 3-4 minutes until the topping is golden brown and crisp. Another culprit might be you didn't use the correct amount of dry ingredients and/or butter. The ratio between the dry ingredients and butter in the crisp topping is essential for obtaining a moist, perfectly crisp topping. If the topping looks dry before baking, add a little extra butter, a 1/2 tablespoon at a time.

How do I keep the apple crisp from getting soggy?

Make sure the apple crisp is completely cool- not the least bit warm- before storing in an air-tight container in the refrigerator.

Can I make the apple crisp ahead of time?

The crisp topping mixture freezes wonderfully so is worth doubling. To freeze, place the crisp mixture in a freezer zip-lock bag. Spread the crisp evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crisp mixture in a freezer-safe, air-tight container with a lid, such as a glass food storage container.

Double Apple Crisp for Two - from market to table

Double Apple Crisp for Two

apple crisp for two with ice cream and two spoons with a napkin on the side

Print Recipe

Who knew you can make apple crisp taste more appley? Here, apples are simmered in apple cider before being topped with a crisp topping bursting with oats and fall spices. The result is warm, cozy, double-dose apple crisp for two unlike any you’ve had before (in the best way possible).

Author: Kim
Prep Time: 10 minutes
Bake Time: 12 minutes
Cook Time: 12 minutes
Total Time: 34 minutes
Yield: 2-3 servings 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

For the filling:

1 tablespoon butter
3 medium apples, peeled and cut into 1/4-inch slices*
1 tablespoon white granulated sugar
1/3 cup apple cider
juice of half a lemon

For the topping:

1/8 cup (15g) whole wheat flour
1/4 cup (24g) old-fashioned oats
1/8 cup (25g) brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons (28g) unsalted butter, fridge-cold, cut into 1/4-inch pieces

Instructions

Preheat. Position a rack in the middle of the oven and preheat the oven to 425°F.
Cook the filling. Melt the butter into a 10 to 12-inch skillet, preferably cast iron, over medium heat. Add the apples and sugar and cook until the apples are tender with a slight bite, about 10 minutes. Add the apple cider to the apple mixture and simmer until the cider has reduced by 3/4, about 3 more minutes. Only a small amount of cider should remain in the bottom of the skillet. Remove the skillet from heat and mix in lemon juice. Tip the mixture and the juices into one 6″ cast iron skillet or a small 6″ x 3″ baking dish. Spread the apple mixture evenly across the bottom of the pan.
Make the topping. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, and using your hands or a pastry blender, break up the butter in the mixture until a crumbly mixture forms resembling breadcrumbs, about 5 minutes. A mix of large and small clumps is perfect. Spread the crumble topping evenly over the top of the apple mixture.
Bake. Place the apple crisp in the oven and bake until the topping is crisp and the apples start bubbling underneath, about 12 minutes.
Serve. Let the apple crisp cool for 5-10 minutes in the pan set on a wire rack before serving. Serve alone, with cream, plain yogurt, or vanilla ice cream, if desired.

Notes

APPLES. Crisp apples, such as Liberty, Pink Lady, or a combination of granny smith and honey crisp, are best.

STORAGE. Store the apple crisp in an air-tight container in the refrigerator for up to 4 days. To reheat, place the crisp in a 325°F oven until the apples are bubbly, about 10 minutes.

DOUBLING IT? Use an 8×8″ square baking pan or 9″ cake pan and bake for 40-45 minutes.

Nutrition

Serving Size: 1/3 recipe
Calories: 268 calories
Sugar: 33.2g
Sodium: 226mg
Fat: 8.6g
Saturated Fat: 5g
Carbohydrates: 49.6g
Fiber: 6.5g
Protein: 2.1g
Cholesterol: 20mg

Keywords: stovetop apple crisp, small batch apple crisp

Find it online: https://frommarkettotable.com/double-apple-crisp-for-two/