Usually apple picking means apple pie, right? Well, I wasn’t into making pie dough this year so I came up with this recipe. It’s a riff on my Almond Crisped Peaches and I think it came out perfectly. I’m actually glad I decided to forgo the pie crust; this crisp was much lighter and the apples were the real star. When you come home with a huge bushel of apples this year give this recipe a try, you’ll be glad you did!
Domestocrat’s Apple Crisp (serves 6)
9 apples, peeled and sliced
1 tbsp. cornstarch
Juice of one lemon
1/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
For the crisp:
3/4 cup oats
1 cup almonds
5 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
7 tbsp. butter
Start with the apples – peel, core, and slice into wedges. Place the apple slices in a big bowl and set aside.
In a small cup mix the lemon juice and cornstarch. This will prevent any cornstarch lumps from getting into the mix. Mix this slurry with the sugar, vanilla, cinnamon, and nutmeg.
Pour the mixture over the apples and toss to coat each apple slice evenly. Set aside.
Next, add the oats, almonds, sugar, cinnamon, and salt into a food processor. Pulse together until they are ground down to a fine meal.
Add the butter and pulse until the mixture comes together uniformly.
Spray the bottom of a 9″ square baking dish with nonstick spray. Add the apples and spread into an even layer. Make sure to get all of the leftover liquid from the bottom of the bowl into the pan too. Spread the crumble mixture evenly over the top, making sure to cover the apples entirely.
Bake the apple crisp on 400 degrees for 30 minutes.
I recommend serving this warm, topped with vanilla bean ice cream. Perfect Fall deliciousness in every bite – and I didn’t even miss the crust!