Apple Crisp

Average: 5 (1 vote)
1 hour 24 Servings Print RecipeEmail Recipe


1⁄2cupunsalted butter
12mediumtart cooking apples (such as granny smith – about 6 pounds)
2tablespoonfresh lemon juice
2cuplight brown sugar (packed)
2teaspoonground cinnamon
3⁄4teaspoonground nutmeg
  grated zest of one orange
1 1⁄2cupall-purpose flour


Heat oven to 375°F. Generously butter two 13" x 9" baking dishes, using 2 tablespoons of the butter.

Pare apples; cut into quarters. Remove cores; cut apples into 1/2 inch slices. As you work, place apple slices in large bowl containing lemon juice; toss occasionally to coat apples and prevent darkening.

Drain apple slices; place in parallel rows, overlapping, in prepared baking dishes, dividing evenly. Mix 1 cup of the sugar, the cinnamon, nutmeg, and orange zest in small bowl until combined; sprinkle over apples. Mix remaining 1 cup sugar, the flour, and salt in small bowl; using 2 knives or pastry blender, cut in remaining 6 tablespoons butter until thoroughly incorporated. Sprinkle topping over apples, dividing evenly. Bake until apples are tender and topping is crisp, about 30 minutes. Serve warm, with heavy cream.

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