Fall is approaching, who’s ready to make some autumn apple crisp? We sure are! This recipe is one of our favorites. Just the picture makes our mouths water! So there are a few things you need to know…use the right apples, don’t peel them, and use your hands! The directions even give you a secret ingredient to use. Ready to get baking?
In our opinion, granny smith, pink lady, Cortland, and Braeburn are the best for baking. If you can find Mutsu apples (they’re common at East Coast orchards), you can use them here too!
2. DON’T PEEL THEM!
It’s time-consuming and not at all necessary. In fact, we like the rustic look of the skin-on apples.
3. USE YOUR HANDS!
Cold butter makes for a flakier, more pastry-like topping, but incorporating it into the other dry ingredients is slightly annoying. You could use a pastry cutter, but we always find that the butter starts to build up. We much prefer using our hands. The mixture is easy to control and it’s faster.
4. YOU CAN SKIP THE OATS
Oats are a preference thing that gets added to the topping last minute. If they’re not in your cabinet already, feel free to skip them.
5. ADD A LITTLE WATER + LEMON JUICE
The combo of them both helps the apples get nice and jammy.
P.S. You don’t neeeeed to cook this in a skillet—we just love the rustic look. A medium deep-dish baking pan, or even a 9″ cake pan, will work too.
Add this Autumn Apple Crisp to your fall to-do list and let us know how it goes!
To see the entire recipe, click here.