Old fashioned apple crisp is the ultimate fall dessert that delivers cozy goodness in each bite. With tender apples blanketed in a crispy, cinnamon-spiced topping, this classic treat celebrates the best flavors of the season. I’ve been baking apple crisps for years, and this simple recipe always impresses. The fragrant topping mingles deliciously with softened apples and it’s easier to throw together than you may think. Believe the hype – this nostalgic crisp belongs on your fall baking bucket list.
What apple varieties work best?
I prefer mixing sweet Honeycrisp apples with tart Granny Smiths. The combination creates nice apple flavor depth. Stay away from mealy varieties like Red Delicious. Thinly slicing the apples helps them soften into a lovely buttery texture during baking.
Does the topping need to be cold?
Not at all! Blending room temperature butter into the dry ingredients makes for easy mixing. The chilled butter slices right into the brown sugar, oats, flour, spices and pinches of salt, creating a crispy, crunchy topping as it bakes.
What if I don’t have nutmeg?
No worries! Nutmeg addswarm flavor but cinnamon can stand in beautifully on its own. I suggest a full tablespoon for maximum apple pie spice vibes. Leaving it out won’t ruin the crisp if you’re in a pinch.
How long does it keep?
While technically safe at room temperature up to 2 days, I refrigerate any leftovers. Sealed apple crisp keeps remarkably well for a week when chilled. And it takes just 20 seconds to reheat a serving in the microwave.
What about diet varieties?
Consider swapping half the brown sugar for a granulated sweetener if carving back sugar. Or up the oats and reduce other carbs. Despite tweaks, this homey bake always says fall in the most delicious way!
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