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“Soft n’ cinnamony Granny Smith apples covered in a layer of crunchy ‘cinnamon toast’ crumble topping—THIS is my mom's apple crisp. What began as a Christmas tradition turned into my mom’s most requested dessert, and now you can make your own. Filled with nostalgia, love, and extra whip cream (please).” —Maddy
MOM’S APPLE CRISP
PREP TIME: 10 minutes
COOK TIME: 1 hour
SERVING SIZE: 1 9-by-9-inch crisp
FOR THE CRISP
- 1 cup flour
- 1 cup sugar
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ cup of unsalted butter, cut into cubes and room temperature
- 4 granny smith apples, peeled and cut into thin wedges
FOR THE CREAM
- 1 cup 35% cream
- 2 tbsp maple syrup
- ½ tsp vanilla extract
PREPARING THE TOPPING
- In a bowl or food processor, add flour, sugar, salt, cinnamon and mix to combine.
- Add butter and pulse in the food processor until combined, or use a fork to crumble the butter and combine with dry mix.
MAKING THE CREAM
- In a stand mixer, or in a bowl with a whisk, add all cream ingredients. Whisk until stiff peaks have formed. Keep in the fridge until ready to serve.
BAKING THE CRISP
- Preheat the oven to 350F.
- In the bottom of a square or round 9x9 inch oven-safe dish, add sliced apples. Top with one even layer of crumble topping. Press down firmly. Most apples should be covered, but if a few are sticking out that is okay!
- Bake for 1 hour. Serve hot or cold with a scoop of cream.
