Apple crisp (or crumble, whatever you want to call it) is one of those good ‘ol classic desserts that always hits the spot. I love it come fall and winter, served warm with spicy notes of cinnamon and streusel topping. It’s super tasty alone, but even better topped with some vanilla bean gelato! Some apples, like Honeycrisp, Pink Lady & Fuji, are better for eating thanks to their crisp, sweet bite. Others, like Macintosh & Braeburn, are better for cooking, and get nicely stewed in a crisp. I like using a variety of apples for layers of flavor and texture that can’t be beat! This time I also decided to throw in some gorgeous, seasonal plums that I had on hand. Perfect combo! Don’t forget about crisps and crumbles during spring and summer- by switching up the fruit, you can enjoy a delicious bowl of goodness year-round!
Homestyle Apple Plum Crisp:
Fruit Filling:
2 pounds apples (I like any combo of Macintosh, Granny Smith, Cortland, Braeburn & Fuji)
1 pound plums
1 lemon, zested & juiced
1/3 cup cane sugar
1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tbsp cornstarch
Crumble Topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup pecans, chopped
1 tsp ground cinnamon
1/2 tsp kosher salt
1 cup brown sugar, packed
1 cup unsalted butter, chilled and cubed
vanilla bean ice cream, for serving
Preheat oven to 350 F, and butter a large baking dish (9x13 or 2 qt oval). Peel, core & cut apples into 1/4-inch slices, and place into a large bowl. Add lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch, and mix to combine. Pour apples into baking dish.
For the topping, add the flour, oats, pecans, cinnamon, salt, and sugars in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed (you may also use a stand mixer if you prefer). Spread the streusel topping mixture evenly over the apples. Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, about 55-60 minutes. Best served warm, topped with vanilla bean ice cream.
*Adapted from Sit & Stay Awhile Apple Crisp by Joy the Baker and Old-Fashioned Apple Crisp by Ina Garten.
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