This apple crisp recipe is a classic in my household; I stumbled upon it sometime around 2010 and haven’t looked back. Every Fall semester in college I would either bring a fresh apple crisp with me, or bring all of the ingredients to make one, when I would visit Joey in Buffalo. I distinctly remember throwing one together in the cozy kitchen of his cutie one-bedroom apartment when he was in his grad program. (I loved that apartment so much!) It has become a fall tradition. Serve warm and top it with some vanilla ice cream.
This is the link to THE ORIGINAL RECIPE from, you guessed it, my favorite AllRecipes.com. Below you will find my tips and tricks of how to elevate the recipe and I guarantee that there will be no leftovers. You will notice below, there are only four changes that I make that take this recipe from delicious to unbelievable.
Now that you have that original recipe up, let’s dive in:
- I suggest using a tart apple good for baking. Because of the sugar that will be added, the tartness of the apple (like a honey crisp) will balance out the sweetness.
- (THE SECRET INGREDIENT) Instead of 1/2 cup water I like to use 1/2 cup of apple cider from our local cider mill.
- I make a teeny bit more of the apple crumble to throw on top. No specific recipe, just a pinch here and a dash there of extra. However, do not double the crumble recipe. Last Fall I had the genius idea that “everyone just loves the apple crumble topping so I’ll double it.” Not the best idea — double the crumble means double the butter. I’m not talking double the calories here, I’m more concerned that means more liquid in the pan and can actually change the baking time, quality, and dilute all of the other flavors.
- This Fall I decided to throw 3/4 of a cup of finely chopped pecans in the crumble and let me just say “YAS.”