apple crisp

I'm looking for a crisp recipe that's homey, sweet, and comforting, with a generous crisp topping tha'ts more flour than oats. Any suggestions?

  • Posted by: ATG117
  • November 19, 2011


amysarah November 20, 2011
I think proportions for a fruit crisp are very flexible, depending on your preference or the type of fruit you're using. I often alter amount/type of nuts, or cinnamon/other spice, or oats/no oats, etc. After making a few, I think a fruit crisp is one of those things that becomes more a concept than a precise recipe. (Very personalize-able and forgiving!)

I also like a lot of crisp - I often do 1.5 (or even double) the amount called for - if it turns out to be too much, you can freeze the overage and use it for the next crisp (or coffee cake topping, or what have you.)
bbreak November 20, 2011
The recipe in the first New York Times Cookbook by Craig Claiborne-- it's terrific!!
ATG117 November 20, 2011
So I may like a lot more crisp than she does (not surprising), or I should probably increase the appleage. I suppose I'll gauge once I start slicing and have the crisp topping in front of me. Thanks again!
Kristen M. November 19, 2011
Her measurements are for peaches -- for 3 cups of crisp topping, she uses 4 pounds, tossed with a tablespoon and a half of flour and a tablespoon of sugar if needed. 40-45 minutes at 375. I like a lot of crisp too!
ATG117 November 19, 2011
Thanks, Kristen. Just what I was looking for. How many apples would you suggest? Does Alice provide a fruit measurement? I'm thinking 6. I do like a lot of crisp.
Robin O. November 19, 2011
One of my favorite crisp toppings uses crushed cookies instead of oatmeal. I use amaretti cookies or gingersnaps.
Kristen M. November 19, 2011
Maybe this is going too far in the other direction, but some people around our office love Alice Waters' crisp topping from The Art of Simple Food, which has no oats at all: 2/3 c. (optional) chopped toasted nuts, 1 1/4 c. flour, 6T brown sugar, 1.5T granulated sugar, 1/4 t salt, 1/4 t cinnamon, 12 T butter, cut into small pieces. Mix dry ingredients then work together with butter till crumbly.
gt9 November 19, 2011
Here is a teriffic one

asked by gt9
8 months ago
anyone have Lindsey Shere's apple crisp recipe?


added 8 months ago
I found this recipe for apple galette:

but I don't have the Chez Panisse cookbook. is this what you're looking for?
You think this is an excellent answer

added 8 months ago
Galette Dough
2 tablespoons finely chopped candied orange peel (see Note)
3 large Golden Delicious apples (about 1 3/4 pounds)—peeled, quartered, cored and thinly sliced crosswise
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar
1 tablespoon honey, warmed
1.Preheat the oven to 400°. Line a large rimless baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 14-inch round. Transfer it to the baking sheet. Sprinkle 1 tablespoon of the candied orange peel over the dough and spread the apples on top, leaving a 2-inch border all around. Fold up the edges of the dough, overlapping and crimping as you go. Brush the apples and crust with the melted butter. Sprinkle half of the sugar on the apples and half on the dough.
2.Bake the galette in the lower third of the oven for 55 minutes, or until the pastry is crisp and the apples are tender. Slide the galette onto a wire rack and sprinkle the remaining candied orange peel over the apples. Let cool. Drizzle the galette with the warm honey, cut into wedges and serve.

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added 8 months ago
That's the same one I found Dr Babs! Here is the dough:

1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
1.In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

0 People think this is an excellent answer I AGREE!

added 8 months ago
thanks...but i am looking for the crisp recipe rather than the galette.
0 People think this is an excellent answer I AGREE!
added 8 months ago
From Chez Panisse Desserts 1985 Random House
edited for brevity
1/2 cup walnuts
7/8 cup flour
1/3 cup brown sugar
4 teaspoons sugar
1/8 teaspoon cinnamon
1/3 cup salted butter, somewhat softened
4 apples (about 2 pounds)
a little brandy

Toast the walnuts at 350 406 minutes. Cool and chop to 1/4-inch chunks.
Combine flour, sugars, cinnamon. Work in the butter, then the walnuts.
Quarter, core, and peel the apples. Sprinkle with brandy or a little sugar, cinnamon if you want.
Put apples in shallow, unbuttered baking dish. Cover evenly with the topping.
Bake at 375 for 30-45 minutes, until the apples are tender. If it's browned but the apples are done, turn down the heat to 350 and cover loosely with foil.
Serve with vanilla ice cream or a pitcher of heavy cream.
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