This Old Fashioned Apple Crisp was one of the yummiest desserts I’ve made. We served it in individual ramekins, along with our Caramelized Upside Down Pear Tarte Tatin for Thanksgiving dinner, and it’s my new homemade favorite.
For the filling:
- 5 pounds McIntosh or Macoun apples (I used Granny Smith)
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tbl freshly squeezed orange juice
- 2 tbl freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
For the topping:
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
(Adapted from Ina Garten’s recipe here)
Peel & core your apples and then cut into small cubes (or roughly dice them).
Combine the apples with the zests, juices, sugar, and spices and fill individual ramekins with the mixture.
Combine the flour, sugars, salt, oatmeal, and cold butter in a bowl and mix on low speed until the mixture is crumbly and the butter is the size of peas.
Cover the individual ramekins with a generous layer of topping and place them on a baking sheet.
Bake for 1 hour at 350 degrees until the top is brown and the apples are bubbly.
The flavors are so simple and comforting – it’s an absolutely lovely dessert for any occasion. We made creme fraiche, but you could also serve it with vanilla ice cream.