Apple Crisp

Total Time
2hrs 35mins
Prep
2 hrs
Cook
35 mins

I adapted the crisp topping from kittenkal's Best Blueberry Crisp and adapted the apple part from Alton Brown's apple pie recipe. Alton's recipe called for tapioca flour which I didn't have, so I used about 1/4 cup minute tapioca and ground it up in my coffee grinder down to about 3 tablespoons. I use Ceylon cinnamon because it is floral and goes well with apples. This does have a long preparation time, but a lot of that is taken up in draining the apples, it is time you can be work on something else. Bottled lime juice works just fine in this recipe.

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Ingredients

Nutrition

Directions

  1. Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
  2. While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
  3. In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
  4. Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
  5. Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350° oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
  6. Let cool and serve with ice cream or whipped cream.