If I had to list my top five favorite sweet treats, I could do it without hesitation.
Ice cream + Apple Crumble + Butterscotch Pie + Rhubarb Pie + Chocolate Chip Cookies.
Done and done.
But you see, it wasn’t until last year when Greg from Sippity Sup posted about apple crisp that I realized that what I had been calling “apple crisp” all these years, was in fact, an apple crumble. Whoa!
Terminology can be boring, but when desserts are involved I’m all ears!
If you’re interested, both crisps and crumbles have a streusel-like topping that gets baked until the fruit below gets cooked, but in a crumble, the streusel is usually a mix of oats, brown/white sugar, butter, and spices. An actual crisp, like the recipe I’m giving you today, is the same idea but without oats in the topping. This gives our apple crisp a topping more like a crumbled cookie crust.
So there you have it! Classic apple crisp with lemony sugared apples and a crumbled cookie crust.
Let’s just say that this was gone in two days.
It’s the freaking best!
Have a great weekend everyone! It’s Thanksgiving weekend here in Canada, but I’m heading to Maine. What are you up to?
- 6 apples (I used Honeycrisp)
- 1/4 cup granulated sugar
- 3 tbsp lemon juice, freshly squeezed
- 1 lemon, zest only
- 1/8 tsp fine sea salt
- 1 cup sugar
- 1 1/4 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/8 tsp fine sea salt
- 1 cup cold unsalted butter, chopped into little cubes
- 1 tbsp turbinado/raw sugar (optional)
- Preheat the oven to 350F. Butter the bottom and sides of a 8×8-inch baking dish.
- Peel, core, and slice your apples and place them in a large mixing bowl.
- In a small bowl, stir together 1/4 cup sugar, lemon juice and zest, and 1/8 teaspoon salt. Add to the apples and mix well with a spatula or wooden spoon. Transfer the apples to the baking dish.
- Make the topping by placing the remaining 1 cup sugar, flour, cinnamon, and remaining 1/8 teaspoon of salt in a mixing bowl and whisk together. Add the cold butter and with either a wooden spoon or your hands (trust me, it's fun!) mix until everything is just starting to come together and the dough is smooth.
- Scoop up palm sized balls of the dough and flatten with your hands. Lay these discs on top of the apples. Cover the entire surface with the dough. Don't worry about gaps - they will allow steam to escape during baking. Sprinkle top with turbinado sugar.
- Bake until the crisp is browned and the apples are tender, about 1 hour. If the top gets too dark, cover it with aluminum foil.
- Let cool on a wire rack.
Recipe adapted from Sippity Sup via Tartine Bakery San Francisco