Confession: I am not a big pumpkin spice fan. I think it smells amazing, but I really don’t go nuts for EAT ALL THINGS PUMPKIN SPICE like most of the internet does in fall. For me, it’s all about the apple crisp! I love apples, and the combination of soft baked apples with cinnamon sugar is great on it’s own. But mix that with a topping of oats and brown sugar that is a perfect balance of chewy and crisp – now I’m over the moon. This is the first year where I finally feel like I’ve perfected my apple crisp recipe, so of course I had to share so you can make your own!
6 apples (this year I used Macintosh and Cortland, but it can be made with whatever is on hand)
roughly 1 tbsp lemon juice
roughly 1/2 tsp cinnamon
For the topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup oats
1 1/2 tsp cinnamon
3/4 cups butter
*Note: This makes a LOT of topping. The crumble is my favorite part, so this will fully cover your apples with a good layer! If you like less, half the ingredients for the topping section!*
Preheat your oven to 375F. Then start with slicing your apples and removing the skin. I do this by hand, as I broke my all in one corer, peeler, slicer shenanigans, but if you have one of those, use it! So much quicker.
Place your apples in a 9″ pie pan and squirt with lemon juice (I don’t measure that, hence the ‘roughly’ in the ingredients). Then sprinkle on some cinnamon.
In a large bowl, combine the topping ingredients. Cut in the butter with two knives. This can be a very tedious step as it takes a bit of time, but you want it to look like a crumble. I switch between kneading the butter in with my hands for a bit, then resuming the cutting together with knives.
Place your crumble on top. I press it all down in the nooks and crannies with my fingers as I love the topping. If you halved it, you should have some apples still showing through.
Bake for 30 minutes or until your topping is golden brown! Let cool for about 10 minutes, then serve either plain or with a scoop of vanilla ice cream.
Now, that is delicious, but I wanted to try something a little different just for fun, and it turned out great! Introducing…..
Mini Apple Crisp Pies!
They are the perfect serving size, either plain or with vanilla ice cream, and you can eat it with your hands (well, maybe not with the ice cream…).
These are so simple to make, with a few minor changes to the original recipe.
First, don’t slice your apples, cut them into 1/2 inch cube(ish) shapes. Mix with lemon juice and cinnamon in a bowl.
Then, take a store bought pie crust (or a homemade one if you’re super ambitious – I was not!) and using a 4″ circle cookie cutter, cut out circles of dough.
Place them in a greased muffin tin, and fill with apples. Top with crumble! A few notes: One (store bought) pie crust makes about seven mini crisp pies. Therefore, I would only use three apples vs. six, and definitely halve the topping ingredients otherwise you will have a ton of apples and crumble left over. Which you could always just make a smaller apple crisp with, so really, it’s up to you!
Anywho, bake these for about 20 -25 minutes at 375F and you have a perfect little handheld treat!
And by treat I mean breakfast. Yum.