Apple Crisp
HB-5992 · Hand-built original
Firm sweet apples baked under a cinnamon and dark brown sugar crumble, the topping chilled first and scattered in rough lumps.
Dessert1 hr 15 min6–8 servings204 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flour
Servings:6quantities adjust to match
Ingredients
- 1 cup all-purpose flour
- ⅔ cup (packed; 5 oz) dark brown sugar
- ¾ tsp. ground cinnamon
- ⅛ tsp. kosher salt
- 8 Tbsp. (1 stick) unsalted butter, cut into ½" pieces and chilled
- 2 lb. firm, sweet apples (4–5 medium-large apples), peeled and halved
- Vanilla ice cream, whipped cream, or heavy cream to serve (optional)
Method
- Whisk the flour, dark brown sugar, cinnamon and kosher salt in a medium bowl, then rub the chilled butter pieces in with your fingers until the topping resembles coarse crumbs; cover and refrigerate it while you prepare the fruit.
- Heat the oven to 375°F with a rack in the centre.
- Core the peeled, halved apples, slice the halves lengthways into pieces ½ to ¾ inch thick, and spread roughly 6 cups of slices evenly in an ungreased 8-inch square baking dish.
- Drizzle 2 to 4 tablespoons of water over the apple slices — the smaller amount for juicy fruit, the larger for dry fruit.
- Squeeze fistfuls of the chilled topping and scatter the mixed large and small lumps over the apples without pressing them down.
- Bake for 45 to 50 minutes until the topping is browned, the apples yield to a knife, and the juices bubble at the edges.
- Cool the crisp on a wire rack for 10 minutes and serve it warm with vanilla ice cream, whipped cream or heavy cream if you like.
Cook: 25 minutes · Total: 1 hour 15 minutes
Nutrition (per serving, where published)
204 kcalCalories
2.3 gProtein
48.5 gCarbs
0.3 gFat
0.1 gSaturates
1.4 gFibre
30.8 gSugars
9 mgSodium
0 mgCholesterol
144 mgPotassium
28 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data