Recipes and Cooking Classic Apple Crisp Be the first to rate & review! Our Classic Apple Crisp recipe tastes like fall! Just add a scoop of ice cream or some rich custard sauce and caramel for the best apple dessert ever. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 11, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 50 mins Cool Time: 15 mins Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup unbleached all-purpose flour 1 cup granulated sugar ⅓ cup packed brown sugar ¾ teaspoon freshly ground cinnamon* or cinnamon ½ teaspoon kosher salt or 1/4 tsp. salt ⅔ cup unsalted butter, cut in pieces 8 cup peeled apples, sliced 1/2 inch thick 2 tablespoon lemon juice ¼ cup granulated sugar 1 tablespoon unbleached all-purpose flour ½ teaspoon kosher salt or 1/4 tsp. salt ⅛ teaspoon freshly ground nutmeg ** Butter for baking dish Whipping cream Rich Custard Sauce (recipe below) Rich Custard Sauce 1 cup milk 1 vanilla bean 4 egg yolks ¼ cup plus 2 tablespoons sugar 1 cup heavy cream 2 teaspoon vanilla extract ¼ teaspoon salt Directions Heat oven to 375 degrees F. In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. "Work it just past the just crumbly stage," says Scott. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen. "I like to keep some on hand, then make an individual crisp using a single apple baked in a ramekin or custard cup." In a 4-quart bowl toss together apples and lemon juice. "I like my apples a little thicker than for a pie," Scott says. "Slice them too thin and the apples collapse and cook down to sauce." When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. "I love the efficiency and pleasure of using my hands to cook," Scott says. In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. "A light grating of fresh nutmeg plays well against the acidity and sweetness of the apples." Use the lesser amount of sugar for sweeter apples, Scott says. Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. "Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish," says Scott. "Otherwise you can end up with a sunken crisp." Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover. Cover the crisp first with parchment, then foil. "This eliminates the chance of any 'tin can' flavor into the crisp," Scott says. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in filling is cooked, bake until thickened juices bubble from the fruit. Let cool 15 to 30 minutes before serving. Serve with whipping cream or Scott's Rich Custard Sauce. Makes 10 servings. Rich Custard Sauce Heat milk and vanilla bean, twisted to bruise and release essence, but not split, in a medium-sized nonreactive saucepan to just below the boiling point. Remove from the heat, and allow to sit, covered, for 10 minutes to allow the vanilla bean to infuse the milk. While the milk is seeping, whisk together the egg yolks and sugar. Remove the vanilla bean, and slowly whisk the hot milk into the sugar-and-egg-yolk mixture. transfer back tot he saucepan, and return the pan to the stove. Cook over medium heat, stirring constantly, until the custard coats the back of the spoon. At no time should the custard reach a simmer or boil. Remove form the heat, and stir in the heavy cream. Pour through a fine-mesh strainer, and stir in vanilla extract and salt. Cool slightly; cover and chill. Andy Lyons * To grind your own cinnamon, place a 1-1/2-inch section of stick cinnamon in a spice mill or a coffee grinder set aside just for spices; grind to a fine powder. ** Grate nutmeg with a nutmeg grater (find at kitchenware shops and some supermarkets). Rate it Print Nutrition Facts (per serving) 368 Calories 13g Fat 64g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 368 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 33mg 11% Sodium 237mg 10% Total Carbohydrate 64g 23% Total Sugars 46g Protein 2g Vitamin C 4.7mg 24% Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 119mg 3% Folate, total 36.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.