Apple “Not Crispy” Crisp

Apple "Not Crispy" Crisp
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Apple "Not Crispy" Crisp
Print Recipe
For the topping
For the filling
For the crust:
  1. Preheat the oven to 375°F.
  2. Pulse the flour and oats in a food processor until combined.
  3. Add the butter and process until the mixture has the texture of coarse sand.
  4. Transfer the crumbs to a medium bowl and stir in the honey.
  5. Give it a little sprinkle of salt.
For the filling:
  1. Mix the cider...
  2. ...the syrup...
  3. ...the lemon juice...
  4. ...and the cornstarch...
  5. ...together in a bowl until smooth.
  6. Heat the butter in an oven-proof frying pan or dutch oven over medium-high heat.
  7. When the foaming subsides, add the apples and cook, stirring two or three times until the apples begin to caramelize, about five minutes. (Do not fully cook the apples.)
  8. Remove the apples from the heat, add the cider mixture, and gently stir until the apples are well coated.
Assemble and bake:
  1. Put the crumbs on top of the apples in the pan in which they were cooked.
  2. Bake until the apples are tender and the topping toasty looking and not too wet when poked. This can be between an hour to an hour and a half.
Recipe Notes

October 11, 2015
Made this for Kate Fahey's birthday celebration at Maura's: an apple crisp with no white sugar and no nuts was requested. A traditional crisp topping is crunchy because it's made with dry sugar, so my attempt with honey (maple syrup sweetened the filling) was definitely wetter than typical: sort of a cross between a crisp and a cobbler. I used the filling from my Skillet Apple Pie, and a topping "cobblered" together from several online recipes. It was well received, even though the candles melted when we put them in it because it was still really hot.  🙂

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