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Pioneer Woman Apple Crisp Recipe

Pioneer Woman Apple Crisp Recipe

Erin Table for Seven
This comforting apple crisp recipe from the Pioneer Woman takes half the time and effort that is required to make a typical apple pie. It also has warm, gooey cinnamon apples and a brown sugar and oat topping. Apples that are suitable for baking, such as Granny Smith and Honeycrisp varieties, are among the few essential items that are required to get started.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 426 kcal

Ingredients
  

Filling

  • 8 medium peeled apples cut into 1-inch chunks that are 1/4-1/2 inch thick (about 10 cups, 1.2kg)
  • ½ cup packed light or dark brown sugar (100g)
  • ¼ cup all-purpose flour spoon and leveled (31g)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Topping

  • ¾ cup all-purpose flour spoon and leveled (94g)
  • ¾ cup packed light or dark brown sugar (150g)
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter cold and cubed (1 stick, 115g)
  • 1 cup old-fashioned whole oats (80g)
  • salted caramel and vanilla ice cream for serving optional

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9x13-inch baking pan lightly. Any 4-quart baking dish will suffice.
  • In a large mixing basin, combine all of the filling ingredients, then distribute them into the baking pan.
  • In a medium mixing bowl, combine the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the butter until the dough is very crumbly. Incorporate the oats. Spread over the filling.
  • Bake for 45 minutes, or until the fruit juices are bubbling around the edges and the topping is golden brown. Remove from the oven and cool for at least 5 minutes before serving on a wire rack.
  • Serve warm, room temperature, or cold, with salted caramel and/or vanilla ice cream.
  • Store leftovers in the refrigerator for up to 5 days.

Notes

  • Apple Varieties. Use apple cultivars that keep their form when cooked. I, too, enjoy a sour apple, but I am well aware that many individuals have a sweet tooth. On the recipe card, I included a couple of my top picks.
  • Use Two Or More Kinds Of Apples. If you want to add additional depth of taste and texture to your dish, try using different kinds of apples.
  • Make Thick Slices. For a more substantial bite, cut the apples into thicker slices (approximately 1/2 inch thick). If you slice the apples too thinly, the cooked apples will become “apple mush” under the topping. In my opinion, that is unacceptable.
  • Leave Some Larger Topping Chunks. When creating the topping, take sure to chop the butter in evenly, but still allow some bigger pieces.
  • Make Sure The Filling Is Bubbling. Make sure the apples are boiling and the topping is golden brown before serving.
  • In Case The Topping Browns Too Quickly, Cover It. If the topping is browning quicker than you prefer, place a piece of foil loosely over the top of the crisp to keep back additional browning.
  • Enjoy While Still Warm. For the best flavor and texture, serve when still warm and freshly cooked. Plus, ice cream is a great extra.

Nutrition

Calories: 426kcalCarbohydrates: 78gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 87mgPotassium: 301mgFiber: 6gSugar: 53gVitamin A: 454IUVitamin C: 8mgCalcium: 56mgIron: 2mg
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