Happy Friday and welcome to the beginning of the weekend! We are Diving Into Decadence here at The Slow Roasted Italian today with a phenomenal Honeycrisp Apple Crisp.
I really developed a taste for crisps, crumbles and cobblers when I lived in Florida. It is the one state that is in the south, but not considered southern. Go figure! I usually make apple crisps with golden delicious, because they bake so well. This time I decided to try some delicious honeycrisp apples. They are divine and this crisp was beyond amazing!!!
Enjoy!!!
Apple Crisp
2 pounds ripe Honeycrisp Apples (4-5 apples)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
½ tablespoon ground cinnamon
¼ teaspoon ground nutmeg
½ stick butter, melted
For the topping:
¾ cups all-purpose flour
½ cup granulated sugar
½ cup light brown sugar, lightly packed
¼ teaspoon kosher salt
½ cup old-fashioned oatmeal
1 stick cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the apples into large chunks (or slices if you prefer).
Place the apples in a large bowl and add the butter, sugar, flour, cinnamon, and nutmeg. Mix well with a spoon. Pour into a buttered 8”x8” inch baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the apples, covering completely.
Place the baking dish on a sheet pan and bake for 40 minutes or until the top is brown and the fruit is bubbly. Serve warm. Add a scoop of vanilla ice cream for a delicious topping.
Beautiful and delectable. I love any kind of crisp especially apple!
ReplyDeleteYum, yum, yum!! One of my favorites in the Fall!
ReplyDeleteSeriously, yum. I don't think there is a better apple in the world than a honeycrisp. I just plain adore them.
ReplyDeleteComing from Michigan, I love apples! We eat them in all forms.... honey crisp is at the top of my list of favorites.
ReplyDeletedelicious presentation a favourite dessert
ReplyDeleteYUM! So fancy =D I always make a cheat apple crisp using a sauteed apple in coconut oil with Stevia and cinnamon, then top it with a crumbled melba toast =P Your version looks SO much better!!
ReplyDeleteI love apple crisp, but haven't made it in a while. After reading your recipe I will have to make this one. Yum!
ReplyDeleteYUM! I love apple crisp so much...totally perfect for the autumn. Your apple slices look totally perfect, too! :)
ReplyDeleteAlso, just wanted to let you know that I am running a giveaway on my blog if you're interested. :)
http://cupcakemuffin.blogspot.com/2011/10/blogiversary-eat-your-books-giveaway.html
For the apples part, you have "2 tablespoons cup flour"...what is that supposed to be? I'm guessing just 2 Tbsp? Thanks!
ReplyDeleteThank you Danielle, I fixed it. 2 tbsp it is.
DeleteCan't wait to hear what you did with the recipe.
Enjoy, Donna!
Oops, looks like my last post was lost. Please confirm the amount of apples needed for this recipe. I have 4 apples, amounting to half a pound. You say 2 pounds (4-5 apples), but those must be enormous apples if they weigh 2 pounds, no? Please clarify. Thanks for the recipe inspiration! I hope to make this for a dinner party I'm attending on Saturday.
ReplyDeleteYes, my apples were ginormous. 2 pounds total are perfect. Enjoy and let us know how it goes.
DeleteThe recipe says 8x8 pan, but your picture shows something like a 9x13....which works best?
ReplyDeleteThe photo is of a double recipe. Use the 8x8 pan for best results. Enjoy!
ReplyDelete