Recipe for Extra-Crispy Apple Crisp

Over the years, I've eaten (and baked) too many so-so apple crisps. So I set out to create my very own 'perfect' recipe, barely sweet apples firm and tart, topped with an extra-crispy topping, thanks to a secret ingredient.

Extra-Crispy Apple Crisp

How one makes a bad apple crisp is beyond me. What can go wrong with apples and butter, cinnamon and nuts? Trouble is, over the years, I've eaten (and baked, myself) one so-so batch of apple crisp after another. The culprits?

The Sugar Too often, apple crisp is just way too sweet, masking the sweet seduction of the apples themselves.

The Apples For texture and tartness, apple variety matters. Some apples 'melt' into something cousin to apple sauce. Other apples are just too sweet for apple crisp.

The Topping Ever heard of Apple Sog? That's what I call too-soft and too-sweet toppings that turn apple crisp into Apple Soggy and something more like granola (too much oatmeal) or cake (too much flour) or a layer of frosting (too much sugar).

At last, I've found what to my taste, anyway, is the perfect combination for apple crisp, barely sweet, perfectly soft apples with an extra-crispy and flavor-rich topping.

So what do you think of my secret ingredient for apple crisp, graham cracker crumbs? The first time, they filled in for flour, just because I was short. But they added such a great texture, such a nutty sweetness, that I've been adding them to apple crisp on purpose ever since!

ALANNA's TIPS I start with half Granny Smith apples which are tart and hold their shape. For a contrasting sweetness and softness, I use another baking apple such as a Braeburn or Gala. Black walnuts are spectacular paired with apples. Too bad, however, they're not so easy to find. If using English walnuts or pecans or even almonds, be sure to toast them first. You can do this easily by slipping them into the oven as it preheats.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. Do you have a favorite apple recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a recipe on Kitchen Parade. If you like these Kitchen Parade recipes, consider a free e-mail subscription. Once or twice a week when a new recipe is published, you'll be notified via e-mail.

RECIPE for
EXTRA-CRISPY APPLE CRISP

Hands-on time: 35 minutes
Time to table: 90 minutes
Serves 8 (easy to halve)
    APPLES
  • Juice of two lemons
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 6 large apples (see TIPS), peeled, quartered, 'thirded' and 'thirded' again
    TOPPING
  • 1/2 cup flour
  • 1/2 cup graham cracker crumbs (the secret ingredient!)
  • 1/2 cup oatmeal (old-fashioned or quick, not instant)
  • 1/2 cup walnuts (see TIPS)
  • 1/2 cup brown sugar
  • 1/2 teaspoon table salt
  • 1/2 cup (1 stick) butter, cold or at room temperature

Preheat oven to 375F.

APPLES In a large bowl, stir together all the ingredients except apples. Drop in the apple pieces as they're prepped, stirring often so that each piece is lightly covered.

TOPPING In a separate bowl, stir together all the ingredients except the butter. With your hands, work in the butter until small, even clumps begin to form.

ASSEMBLE Lightly butter a shallow baking dish such as a quiche pan or pie pan. Transfer apples into the dish, then top evenly with the topping. (If making ahead of time, stop here and let rest for 3 - 4 hours.)

BAKE Bake for 50 - 60 minutes, covering with foil or a baking sheet for the last 15 minutes if the topping starts to get a little dark. Let cool a bit.

SERVE Serve warm, plain or dolloped with whipped cream. Just whip a cup of heavy cream with a tablespoon of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and a 1/2 teaspoon of black walnut extract or vanilla.

NUTRITION ESTIMATE (How many calories in apple crisp? How many Weight Watchers points in apple crisp?) Per Serving: 378 Calories; 16g Tot Fat; 8g Sat Fat; 30mg Cholesterol; 264mg Sodium; 56g Carb; 4g Fiber; 39g Sugar; 4g Protein; Weight Watchers 8 points (an indulgence and worth it!)
Extra-Crispy Apple Crisp

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Read your article with interest. I've been replacing half the flour in the topping with natural bran. It gives a little texture and "nuttiness" with very few calories. Fiber is good, and save calories where you can--similiar to drinking diet soda with french fries:)
Anonymous June on 10/18/2009
 
This looks really good. I may have to adapt that to my gluten free and dairy free life. I even have gluten free graham crackers and gluten free oats around. Ok, now I'm drooling on my computer.
Blogger thewholegang on 10/19/2009
 
You are making me hungry just looking at this picture!!!
Anonymous Trudy on 10/19/2009
 
"Apple Sog" - hee hee! I know exactly what you mean. Apple Crisp sounds soooo easy to make... and yet I've had a hard time finding that just-right recipe. All the ones I've made are pretty good, but not great. This one looks VERY promising! Only one way to find out. ;) Thanks!
Blogger Dawn in CA on 10/28/2009
 
This was some seriously good eats! I just blogged about my little baking adventure with the recipe. YUM. The key (I think) is to find fabulous apples.

Mine were labeled "perfect for baking" at a local farm. They were huge and fairly crispy.

Loved this recipe! And I followed all the tips, including toasting the walnuts/pecans.

http://justcallmesassy.blogspot.com/2009/11/real-life-betty-crocker-on-occasion.html
Blogger Sassy Molassy on 11/02/2009
 
soggy apple crisp it the worst... but i guess many people cut down on the essentials - i like mine with a good amount of good butter, i do use a fair amount of brown sugar, but only as much as will be off-set by the tartness of the apple... a fine balance, of course. our austrian version doesn't use oatmeal, most people use just flour or breadcrumbs - homemade from my own white sourdough bread.
i haven't made one in ages - now here's an idea for tonight's dessert!
Blogger thepassionatecook on 11/07/2009