A crisp is a classic southern dessert that can be made with any fruit or with a combination of fruit. It can be made in advance and put in the oven just as you are sitting down to dinner and will be ready to serve warm for dessert. My mom would put together a crisp with whatever fruit was available and that was dessert. Nothing better than a crisp to finish off a meal.
It is always best to use the fruit in season, but since apples are always available, I wanted to share this recipe. It is a favorite with my family. Don’t forget to add your favorite vanilla ice cream or whipped cream to top off this wonderful confection. I will post more crisp recipes soon using the fresh fruits of the season.
Ingredients (6 servings)
Filling
- 4 peeled and thinly sliced Granny Smith apples
- 1/2 juice and zest of 1 lemon
- 1/2 juice and zest of 1 orange
- 1 tbsp molasses
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- pinch nutmeg
- 1/2 cup sugar
- 1/4 cup honey
Topping
- 2/3 cup flour
- 2/3 cup old fashioned oats
- 1/2 cup pecans
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold butter, cut into cubes
Directions
Put the apples in a bowl and add the lemon and orange juice and zest. (Photo A) Coat the apples with the juice to prevent the apples from browning. Add the molasses, salt, cinnamon, ginger, nutmeg, sugar and honey. (Photo B) Toss to blend and place in a 9 in x 9 in baking dish.
Photo A
Photo B
In the bowl of the food processor, combine the flour, oats, pecan, sugar, cinnamon, and salt. Pulse a few times to combine the ingredients. Add the cubed butter and pulse until the mixture resembles course crumbs. (Photo C)
Photo C
Photo D
Photo E
Sprinkle the mixture over the filling (Photo D) and bake at 350 degrees for 45 to 50 minutes. The filling should be bubbly and the topping will be a golden brown. (Photo E) Let the crisp cool for at least 15 minutes before serving. Serve with ice cream or whipped cream.