Ingredients
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Topping
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1 cup Old Fashioned Oats
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1/4 cup Brown Sugar
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1/4 cup Sugar
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1/4 tsp Cinnamon
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1/4 tsp Nutmeg
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1/4 tsp Kosher Salt
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5 tbs Unsalted Butterchilled, cut into 1/2-inch pieces
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3/4 cup Walnutsfinely chopped
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Filling
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3 lbs Applespeeled, cored, and cut into 1-inch chunks
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1/4 cup Sugar
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1 1/2 tbs Fresh Lemon Juice
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1/4 tsp Cinnamon
Directions
I’m convinced that there are two types of people: cobbler people and crisp people.
I fall into the latter camp. The oaty, nutty crunch on the top of the crisp is a nonnegotiable component of a baked fruit dessert. If you can think of a reason cobbler is better, feel free to let me know. If you dare to come forward on Team Cobbler, you better come guns a’ blazing. I’d like to hear your reasons for cobbler foolishness. I can picture it now: “I love how it’s so doughy and smothering the fruit”, or, “I like how cobbler topping tastes like Play-Doh”.
What I’m going to say next may be considered offensive — blasphemous, even. But I like crisps better than pie.
Pie is delicious. It really is. But making the dough for the crust is a huge pain in the ass as far as I’m concerned, and I end up eating around it anyway.
This is why the crisp rules. It is so quick and easy to make that there’s no reason not to get choppin’ up those apples and break out the cinnamon.
All it needs is a dollop of vanilla ice cream, and you’re ready to rock.
Adapted from The Family Test Kitchen Cookbook
Recipe Steps
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1
Done
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ToppingMix the oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. |
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2
Done
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Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. |
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3
Done
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Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking. |
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4
Done
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FillingAdjust an oven rack to the lower-middle position and heat the oven to 375 degrees. |
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5
Done
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Fill a large bowl with water and the juice of half a lemon. As you’re peeling and cutting the apples, add them to the lemon water to prevent the apple slices from browning, as seen in the photo. When you’re ready to assemble, drain the apples completely. |
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6
Done
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Mix the apples, sugar, cinnamon and lemon juice, together and place in an 8-inch-square (2-quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled oat topping evenly over the fruit. |
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7
Done
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Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving. |
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8
Done
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Serve with a dollop of vanilla ice cream or whipped cream. |
2 Reader Questions and Reviews Hide Comments
I couldn’t agree more! I’m a crisp girl too- the crumbier, the better.
I’ve actually always been a cobbler person. The warm fruit against the savory crust… but I do agree with you, making a pie is a pain in the arse! So as much as I am a cobbler person, I’d make a crisp first since it’s less of a pain! Looks yum.