Apple Crisp
Homemade Apple Crisp made with fresh crisp apples with a brown sugar pecan crumble.
Servings: 8
Equipment
- vitamix blender
- ramekins
- 8 inch square cake pan
- 9 inch square cake pan
Ingredients
Brown Sugar Pecan Crumble:
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Flour
- 1/4 - 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Cold Butter (cut into cubes)
- 3/4 cup Pecans, Walnuts, or Almonds (chopped)
Apple Filling:
- 6 medium Apples (peeled, cored, and chopped into 1-inch pieces, about 6 cups total)
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1/4 cup Sugar
Instructions
Topping:
- Place the brown sugar, sugar, flour, salt, and cinnamon in a food processor or high powered blender (such as a Vitamix). Pulse. Add cold butter and pulse until coarse crumbs form. Add pecans and pulse. Place in the refrigerator to chill while you prepare the apples.
Apple Filling:
- Preheat oven to 375 degrees. Peel, quarter, core, and cut the apples into 1-inch bite-size pieces. Place in a bowl and toss the apples with lemon juice and sugar. Pour the apples into an 8 x 8 or 9 x 9 baking pan or 6-8 individual ramekins. Lightly spray baking pans or ramekins with non-stick cooking spray. Sprinkle topping all over the apples.
- Bake for 35-44 minutes or until apples are tender, the filling is bubbling, and the topping is golden. Let set for 5-10 minutes before serving to allow the filling to set-up. Serve with vanilla bean ice cream.
Notes
** To make it in a 9 x 13 baking pan, I would suggest doubling the recipe.
** I like to use a combination of apples -- Granny Smith, McIntosh, Honeycrisp, or your favorite kind of apple.
