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Apple Crisp

5 from 1 vote
Apple crisp was a fall staple in my house growing up. Giving due credit to my mom, she dutifully made at least one a week throughout my teen years. It was a rare occurrence to have to go without it. I’ve taken her recipe and adapted it using this incredible formula from Chef Sohla El-Waylly and come up with an apple crisp that’s a hit every time.
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Ingredients Equipment Method Notes

Ingredients
  

Filling:
  • 1,000 grams of peeled and thinly sliced apples about 6 large apples. I use whatever I have on hand. Go for Granny Smith if you want your apples tart and firm. Go for New England standards McIntosh, Cortland, or Macoun if you want sweeter, softer apples.
  • 20 grams of tapioca starch about 1 1/3 tbsp. Cornstarch works here if you don’t have tapioca
  • 100 grams of granulated sugar about ½ a cup
  • A healthy pinch of kosher salt
  • 1 tsp vanilla extract
  • Cinnamon sprinkle enough to cover the apples in a decent dusting. Measure with your heart.
  • A light sprinkle of nutmeg
  • A light sprinkle of ground ginger if you have it
Topping:
  • 1.5 cups flour
  • 2/3 cups of rolled oats
  • 2/3 cup of brown sugar
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 10 tablespoons of butter softened to room temperature, cut into cubes

Equipment

  • Knife or apple corer/slicer
  • Kid-safe knives
  • Vegetable peeler
  • Measuring spoons and cups
  • Kitchen scale or measuring cups
  • Whisk
  • Rubber spatula
  • Large Bowl
  • Medium bowl

Method
 

For the Filling:
  1. Put everything together in a big bowl and mix it. I always let my kids dump out the measuring spoons after I’ve measured the ingredients. They also love to help with the apple prep. Kids as young as 2 1/2 can use these kid-friendly knives with adult assistance to help you make thin slices. It doesn’t matter what shape the apples come out because they’ll lose shape in the oven anyway.
  2. Bigger kids can help with the peeling as well. My 3 ½ year old loves to peel (with supervision) and she’s surprisingly good at it!
  3. They can have fun mixing the whole thing with their hands or use your help to stir it all with a rubber spatula.
For the Topping:
  1. Mix all the dry ingredients in a medium bowl using a whisk until well combined. Drop in butter cubes and use your hands to scrunch and break everything up until it’s the consistency of wet sand. This is another great place to have the kids help—provided they’re ok with messy hands!
  2. To Bake:
  3. Lightly grease a 9X13 baking pan. Dump in all of the apple mixture and every last drop of juice that came out of it. Sprinkle the topping evenly over the top. Bake at 350°F for 45 min or until the top is golden and the fruit is bubbling up the sides.

Notes

Gluten-Free: You can use your favorite gluten-free flour substitute here with no problem. Just make sure your oats are also gluten-free, as some manufacturers use wheat flour as an anti-sticking agent.
Dairy Free: You could use coconut oil, dairy-free butter, or vegetable shortening in place of the butter.
Try other combinations: El Waylly’s magic ratio lives up to its name and is truly versatile. Read her article to come up with your own spins on this recipe.