Grandmas Apple Crisp
An old fashioned apple crisp with tart Granny Smith slices, vanilla, nutmeg, and a buttery crumble.
Equipment
- 8x8 inch baking dish
- Mixing bowl
- Fork
- vegetable peeler
Ingredients
Main Ingredients
- ¾ cup granulated sugar
- ½ cup all purpose flour
- ¼ cup butter softened and cubed
- 1 pinch kosher salt
- 6 medium Granny Smith apples peeled and thinly sliced
- ¼ cup water
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
Cooking
- Heat the oven. Preheat to 350 degrees F and butter an 8x8 inch baking dish.
- Make the topping. Stir the sugar, flour, and salt, then work in the cubed butter with a fork until crumbly.
- Layer the apples. Arrange the thin apple slices in an even layer in the dish.
- Add liquid and spice. Stir the water and vanilla, pour over the apples, and sprinkle with cinnamon and nutmeg.
- Top and bake. Spread the crumble evenly and bake about 50 minutes, until golden and bubbling.
- Rest. Cool 10 minutes before serving.
Notes
Substitutions: Braeburn or Braeburn can replace Granny Smith, though the crisp will be sweeter.
Tips: Slice the apples thinly, and tent with foil if the topping browns before the fruit is soft.
Storage: Refrigerate covered for 3 to 4 days and reheat in a hot oven at 350 degrees F.