Apple crisp has to be one of the absolute best fall desserts around. It is easy to make (even easier than making an apple pie as you don't have to make pie crust) and it tastes fantastic when made fresh.
Try to use apple that are in season- go apple picking if you are able! Using a mix of apple varieties is also a great idea as it will give your crisp a range of subtle flavors and textures. Give this great recipe a try next time you are looking for a perfect, simple treat!
Granny Smith, Jonagold, Honeycrisp or Braeburn apple varieties are all great for baking and will not get mushy. Try a combination of apple types for an even more flavor in your crisp!
Pair the crisp with vanilla ice cream or eat plain- it will be great either way!
Bake the crisp in individual ramekins for a perfect individually sized dessert.
Store apple crisp in the fridge for up to a week, closed in an airtight container.
Peel, core and slice the apples into thin slices. Place the apple slices into a large bowl.
Add the sugar, cinnamon, nutmeg, honey and vanilla to the bowl with the apples and toss everything together.
Place the crisp into a large pie pan, cake pan or casserole dish and pour the water evenly over the top of the apples. Set aside while you make the crisp topping.
Place all of the dry ingredients for the crisp topping in a small bowl and mix together. Add the softened butter and incorporate the butter into the dry ingredients until crumbly- use your hands to work the butter in for the best results.
Sprinkle the crisp topping onto of the apples in the pan making sure to completely cover the top.
Bake in a 350 ̊F oven for 40-50 minutes or until the crisp begins to brown and the filling is bubbling around the edges of the pan.
Serve with a scoop of vanilla ice cream. Enjoy!