Apple Crisp

The ingredients of an apple crisp are very simple, yet this was one of the hardest recipes for me to scale down to two servings.  The problem lies with the apples:  a single apple does not give off much juice.  The only reason a typical apple crisp is juicy is because it’s filled with 6 to 8 apples.  When a smaller version is made with just 2 or 3 apples, a dry dessert is the result.  After many attempts, I discovered a touch of maple syrup brings moisture and a delicious flavor.  I use Grade A maple syrup for its smokiness.

Apple Crisp

3 tablespoons unsalted cold butter, diced
4 tablespoons sugar, divided
2 tablespoons all purpose flour
½ teaspoon cinnamon, divided
2 tablespoons rolled oats
pinch of salt
2 medium tart green apples (such as Granny Smith)
1 medium sweet red apple (such as Honey Crisp)
2 tablespoons real Grade A maple syrup
¼ teaspoon (heaping) freshly grated nutmeg
¼ teaspoon lemon zest
½ teaspoon fresh lemon juice

Preheat the oven to 375° and have ready a small gratin dish with a 3-cup capacity.

In a small bowl, add the diced butter, 2 tablespoons of the sugar, flour, 1/4 teaspoon of the cinnamon, oats, and the salt.  Rub the butter into the ingredients until a crumbly mixture forms.  Set aside.

Peel, core and dice each apple into 1” chunks.  Add the apple chunks to a large bowl and toss with the remaining 2 tablespoons of sugar, the remaining 1/4 teaspoon of cinnamon, and the remaining ingredients.  Pour the apples into the gratin dish and sprinkle the streusel on top.  Bake for 40-45 minutes.  For extra crispiness and browning, broil for the last 5 minutes of cooking.

Comments

  1. LP says

    Made this tonight with my little brother and sister. We all thought it was delicious!!! We only had fake syrup so I used honey instead. This recipe was a great size and sweet, but not too sweet. Perfect dessert for fall

  2. Kim says

    Just made this in 3 mini 1-cup baking dishes (cooked 35 min) and used cherry jam instead of syrup. SO GOOD! I love the bit of lemon- keeps it from being too sweet. My new favorite cooking site, thanks!

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