Can you believe its fall already? Summer always seems to go by so fast! Now that the littles are talking non-stop about Halloween and the aspen leaves are starting to turn gold, I guess its time to put on my Uggs, drink that PSL, and accept that summer is officially over.
When it comes to autumn desserts, apple crisp checks all the boxes and gives me all the fall feels. With sweet tart apples and a decadent double batch of streusel topping, this apple crisp is SO YUMMY. It is delicious with a scoop vanilla ice cream, equally good with a cup of hot coffee for breakfast or eaten by the spoonful every time you open the refrigerator….
This recipe calls for shredding the apples instead of slicing. I know that might seem wrong at first but trust me. Shredding the apples give this crisp the perfect apple-to-streusel ratio with every bite and saves on both prep and baking time. Don’t bother coring, peeling, and finely slicing, just grab that box grater and go to town. It’s kind of cathartic.
Inspired Tips and Tricks
- I used pink lady apples, but honey crisp apples are equally tasty. Really any apple will do.
- Depending on your apple, you may notice a lot of juice as you shred. Juice is a good thing, but soggy apple crisp is not. Place a colander or large sieve over a large mixing bowl and toss your apple shreds in the colander as you shred. That will give them a little time to let out some juice before they go in the baking dish.
- Serve it up hot, with vanilla ice cream, whipped cream, or caramel sauce if you are feeding a sweet tooth.
Double Struesel Apple Crisp
- September 30, 2019
- 6 to 8
- 45 min
- Print this
- 8 apples (approximately 2 pounds)
- 2 tablespoons freshly squeezed lemon juice
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¾ cup dark brown sugar
- ½ cup salted butter, softened
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla extract
- Step 1
- Preheat the oven to 375° (350° convection)
- Step 2
- Using a grater, shred the apples, being careful not to grate into the apple core. Place the apple shreds into a colander over a large mixing bowl. Toss the shredded apples with the lemon juice and allow to rest.
- Step 3
- In a large mixing bowl, mix the oats, flour, and brown sugar until combined. Cut in the softened butter with a pastry cutter or fork until the crumbs are pea sized.
- Step 4
- Grease an 8 x 8 baking dish. Add the apple shreds to the dish then stir in the cinnamon, nutmeg, and vanilla extract. Spreading the mixture evenly in the dish.
- Step 5
- Top the apple mixture evenly with the streusel.
- Step 6
- Bake for 25 – 30 minutes until the apples until the streusel top is golden brown.
- Step 7
- Serve warm. Enjoy!