Apple Crisp Tart Recipes

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GRANNY'S SWEET-AND-TART APPLE CRISP



Granny's Sweet-and-Tart Apple Crisp image

A sweet and tart dessert that disappears at every dining table. It is a fun twist on apple cobbler! Goes great with vanilla ice cream or whipped topping! Wonderful hot or cold.

Provided by Kristi Celaya

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 7

3 Granny Smith apples, cut into 1/2-inch dice
¾ cup brown sugar
½ cup old-fashioned oats
½ cup all-purpose flour
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
⅓ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread diced apples into the bottom of a 9-inch square baking dish.
  • Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover.
  • Bake in preheated oven until the apples are tender, about 30 minutes.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 26.2 g, Cholesterol 18.1 mg, Fat 7.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 52.7 mg, Sugar 16.6 g

OLD-FASHIONED APPLE CRISP



Old-Fashioned Apple Crisp image

Ina Garten's Old-Fashioned Apple Crisp, a recipe from Barefoot Contessa on Food Network, is best served warm with a scoop of vanilla ice cream.

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 10 servings

Number Of Ingredients 14

5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
  • Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
  • To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
  • Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

BEST APPLE CRISP



Best Apple Crisp image

Nothing says "fall is here" quite like the smell of tender-baked apples filling your home. This simple and downright delicious apple crisp gives you all the flavor you could ever ask for in a dessert, and is as quick to make as it is to finish. The cherry on top? A generous topping of cream or vanilla ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
  • Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 36 g, TransFat 1 g

APPLE CRISP



Apple Crisp image

One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
  • In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

THIN AND CRISP APPLE TART



Thin and Crisp Apple Tart image

This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice. Make it with homemade rough puff pastry, or a store-bought sheet of puff pastry, and use a mandolin or a sharp knife to slice the apples finely, so they're almost see-through, then crowd the slices on the tart as closely as you can. Don't skip buttering and sugaring the parchment paper in the beginning, which gives the crust a touch of smoky caramel all along the bottom.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 45m

Yield 12 servings

Number Of Ingredients 7

6 apples
1 lemon, zest and juice
1/4 teaspoon salt
4 tablespoons butter
4 tablespoons sugar
1 sheet store-bought puff pastry
1/4 teaspoon cinnamon powder, optional

Steps:

  • Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
  • Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
  • Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 55 milligrams, Sugar 14 grams, TransFat 0 grams

APPLE CRISP TARTS



Apple Crisp Tarts image

Make and share this Apple Crisp Tarts recipe from Food.com.

Provided by kittyroara

Categories     Tarts

Time 1h20m

Yield 12 tarts, 6 serving(s)

Number Of Ingredients 13

1 1/4 cups flour
1/2 cup cornmeal
1/2 cup sugar
1/2 teaspoon salt
1 cup margarine
2 tablespoons water
1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups oats
1/4 cup margarine
4 medium apples, diced (1 cm sized pieces)

Steps:

  • Mix 1 1/4 cups of flour, the cornmeal, 1/2 cup of sugar, and 1/2 teaspoon of salt in a bowl. Add the cup of margarine and mix with a fork or pastry blender until it forms clumps. Add the water and mix just until it comes together. It should be softer than but similar to cookie dough. Divide the dough into quarters and then thirds, making 12 dough pieces. Form each piece into a ball with your hands, and then press down to make a small patty. Continue flattening the patty until you have a 1/4"-1/8" thick, 3"-4" circle. Place the flattened dough into one of the cups in a twelve-cup non-stick muffin pan. It does not have to fit perfectly, and probably won't. Press out the sides and any possible overlap of the dough to form a tart crust in the muffin-cup. It does not have to overlap the edge of the muffin-cup, just come to the top of it. Repeat this for all twelve muffin-cups. Transfer the pan to the freezer or refrigerator.
  • Mix the 1/2 cup of flour, 1/2 cup of sugar, 1/2 teaspoons of salt, and the cinnamon in a bowl. Add the diced apples and toss to coat them. Remove the apples from the flour mixture and set aside. Mix the oats into the flour mixture. Add the 1/4 cup of margarine to the oat mixture and mix until it is a crumbly, grainy texture (somewhat loose). Set this aside.
  • Preheat the oven to 350 degrees. Get your muffin pan out of the freezer and spoon the coated apples into each tart-cup. Since the apples shrink some during baking, make sure to heap them slightly above the level of the crust. (If you have extra, bake the apples in a small oven-safe bowl or dish - they're great to eat without the fat of the crust!) Spoon the oat mixture over top of the apples and crust, covering them almost completely.
  • Bake for 45 minutes at 350 degrees. Let cool for ten to twenty minutes before removing from the pan. Heavy cream or milk can be spooned over the tarts at serving if desired. Nutmeg can also be substituted for the cinnamon if preferred. Enjoy!

Nutrition Facts : Calories 730.8, Fat 40, SaturatedFat 6.9, Sodium 837, Carbohydrate 87.6, Fiber 6.1, Sugar 35, Protein 8.5

APPLE CRISP TART



Apple Crisp Tart image

The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter, cubed
1 eggs, lightly beaten
2 tablespoons milk
6 medium tart apples, peeled and cut into 1/4-inch slices
TOPPING:
1/3 to 1/2 cup sugar
4-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball., Press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices., For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for 50-60 minutes or until apples are tender. Serve warm or cold.

Nutrition Facts :

INDIVIDUAL HONEYCRISP APPLE TARTS



Individual Honeycrisp Apple Tarts image

With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.

Provided by Chef John

Categories     Fruit Tarts

Time 1h35m

Yield 2

Number Of Ingredients 8

1 sheet frozen puff pastry
2 tablespoons packed brown sugar
1 tablespoon white sugar
1 pinch ground cinnamon
1 pinch salt
4 teaspoons unsalted butter, divided
1 teaspoon lemon juice
2 large Honeycrisp apples

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
  • Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
  • Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
  • Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
  • Fill a bowl with 3 cups cold water. Add lemon juice.
  • Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
  • Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
  • Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
  • Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
  • Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
  • Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Nutrition Facts : Calories 919.2 calories, Carbohydrate 103.8 g, Cholesterol 20.2 mg, Fat 53.9 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 16.5 g, Sodium 384.6 mg, Sugar 42.4 g

DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING



Dried-Apple Tart with Crisp Crumble Topping image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Back to School     Apple     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16

For filling
12 ounces dried apples (preferably Granny Smith)
1/2 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
four 3-inch cinnamon sticks
For topping
3/4 stick (6 tablespoons) cold unsalted butter
3/4 cup all-purpose flour
1/2 cup granulated sugar
For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Make filling:
  • In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
  • Make topping:
  • Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
  • Make pastry dough when filling and topping are done:
  • Preheat oven to 375°F.
  • Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
  • Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
  • Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
  • Serve tart with whipped cream or ice cream.

APPLE CRISP - TARTINE BAKERY SAN FRANCISCO



Apple Crisp - Tartine Bakery San Francisco image

When making anything with apples, I like to use a variety to ensure a balance in flavour and texture and flavour, sweetness and tartness. Ideally, I choose three or four varieties and leave some of the skin on each of them if it has not gone though from the apples being in storage. Taste them and decide. You want some of the apples to turn to applesauce and some to keep their shape for this crisp. Among the firmer apples are Granny Smith, Greening, Gravenstein and Winesap. Sweeter apples are Golden Delicious, Empire, Gala, and Fuji. The McIntosh on the East Coast and Pink Lady on the West Coast have a good sweet-tart balance and bake up softer.

Provided by mell_2

Categories     Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 10

3 lbs assorted apples (1.3 kg)
1/4 cup sugar
3 tablespoons lemon juice
1 lemon, zest of, grated
1/8 teaspoon salt
1 cup unsalted butter, cold
1 cup sugar
1 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Preheat oven to 350oF. Butter the bottom of the sides of a 9x13 baking dish. Peel (some or all, as you prefer)core and slice the apples, and place in a large mixing bowl. In a small bowl, stir together sugar, lemon juice and zest and salt. Add to the apples and toss together well with your hands. Transfer the apples to the prepared baking dish, and shake the dish to settle the apples into the crevices.
  • To make the topping, place the butter and sugar in a mixing bowl. Using mixer fitted with a whisk attachment on medium speed or wooden spoon, beat together until smooth. Add the flour, cinnamon, and salt and mix just until the mixture comes together in a smooth dough.
  • To top the crisp, scoop up palm-sized balls of the dough, flatten each scoop as if you were making a ¼ inch thick tortilla, and lay it on top of the apples. Cover the entire surface of the apples with dough rounds. Gaps in the topping are okay; they will allow the steam to escape during baking.
  • Bake the crisp until the apples are tender and the topping is golden brown, about 1 ½ hours. If the top is getting too dark before the crisp is done, cover it with aluminium foil. Let cool on wire rack. Serve warm or at room temperature. The crisp will keep well in the refrigerator up to a week.

Nutrition Facts : Calories 390.1, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.8, Sodium 62.5, Carbohydrate 56.7, Fiber 4.1, Sugar 39.3, Protein 2.2

APPLE CRISP



Apple Crisp image

This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it's just as good cold for breakfast the next day.

Provided by Genevieve Ko

Categories     pies and tarts, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup/71 grams all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons/84 grams cold unsalted butter, cut into 1/2-inch cubes
1 cup/116 grams chopped pecans or walnuts, or a combination
1/4 cup/28 grams old-fashioned rolled oats
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice

Steps:

  • Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
  • Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
  • If you'd like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
  • Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.

6-MINUTE APPLE CRISP RECIPE BY TASTY



6-Minute Apple Crisp Recipe by Tasty image

Have an apple pie craving but don't want to take the time to make an entire pie? Try this single-serving apple crisp that takes only 6 minutes to make.

Provided by Katie Aubin

Categories     Snacks

Time 6m

Yield 1 serving

Number Of Ingredients 13

1 honeycrisp apple
1 tablespoon water
¼ teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon all purpose flour
1 pinch kosher salt
3 tablespoons old fashion oat
1 tablespoon all purpose flour
1 tablespoon brown sugar
¼ teaspoon cinnamon, plus more for topping
1 pinch kosher salt
2 tablespoons unsalted butter, softened
whipped cream, for serving

Steps:

  • Make the filling: Peel the apple, then dice into small pieces, avoiding the core.
  • Add the apple and water to a large, microwave-safe mug. Microwave for 1 minute, until the apple is tender.
  • Remove from the microwave and stir in the cinnamon, brown sugar, flour, and salt.
  • Make the crumble topping: In a small bowl, mix together the oats, flour, brown sugar, cinnamon, and salt with a fork. Mash in the butter until crumbly chunks form.
  • Spoon the topping over the apple mixture. Microwave on high power for 3-4 minutes, until the filling is juicy and bubbling and the topping is golden brown.
  • Top with whipped cream and a sprinkle of cinnamon, then serve.
  • Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 9 grams, Protein 5 grams, Sugar 45 grams

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2021-09-09 Preheat oven to 325℉ and in a medium sized mixing bowl add the ingredients for the Crisp Topping. Stir well until the the mixture becomes crumbly and the moisture from the egg and vanilla are well incorporated into the dry ingredients. Sprinkle crumble mixture over the top of sliced apples as evenly as possible.
From thefedupfoodie.com


APPLE CRISP RECIPES | SOUTHERN LIVING
Apple crisps come in a variety of forms, and with these amazing recipes, you'll see the crisp like never before. Whether you make an old-fashioned apple crisp, an apple crisp pie, apple crisp cookie cups, or an apple crisp galette, there's a golden rule to most (if not all) warm, crumbly desserts: They are best served with a scoop of homemade ...
From southernliving.com


CLASSIC APPLE CRISP RECIPE - SALLY'S BAKING ADDICTION
2021-10-23 To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. Use 3/4 cup (150g) brown sugar, 1 teaspoon ground cinnamon, 1 cup (125g) all-purpose flour, and 1/2 cup (115g) unsalted butter, melted and slightly cooled. Mix the brown sugar, cinnamon, and flour together. Using a fork, stir in the cooled melted ...
From sallysbakingaddiction.com


APPLE CRISP WITHOUT OATS - BROWN SUGAR STREUSEL TOPPING
2021-07-28 Step 2. Peel apples and then chop into ½-inch pieces right into the buttered dish. Step 3. Add the lemon juice to the apples and gently toss to coat the apples. Step 4. Add the vanilla, cinnamon, brown sugar, and cornstarch and …
From southernfoodandfun.com


APPLE CRUMBLE (APPLE CRISP) - CAFE DELITES
2016-10-07 Arrange the sliced apples into a 9x13-inch baking dish. Add the sugars, flour and cinnamon over the apple slices. Pour in the water and mix everything through until apples are evenly coated. In a bowl, combine the oats, flour, sugars, …
From cafedelites.com


AMAZING APPLE CRUMBLE TART OR PIE RECIPE - VEENA AZMANOV
2019-11-03 Bake. Bake the crumble tart in the preheated oven for about 45 to 50 minutes or until the crumble on top looks lightly golden. If the crumble on top starts to get too brown – tent with a piece of aluminum foil. Pro tip - if the edges of the tart get too dark you can use a …
From veenaazmanov.com


CLASSIC APPLE CRISP RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-10-08 Cut Apples – peel, core and slice apples into 1/4″- thick pieces (an apple peeler makes it easy), transfer to a bowl, and toss with 2 Tbsp lemon juice. Coat Apples – in a bowl, combine flour, sugar, and cinnamon then sprinkle over apples and stir to coat. Transfer to buttered casserole dish.
From natashaskitchen.com


APPLE CRISP PIE | THE ANTHONY KITCHEN
2018-09-28 In a large bowl, combine 1/2 cup granulated sugar, 1/3 cup + 1 tablespoon brown sugar, 1/3 cup flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon sea salt in a large mixing bowl and stir to combine. Add the apples and mix until …
From theanthonykitchen.com


APPLE CRISP TART RECIPE | EAT SMARTER USA
Stir in the almonds and sugar. Stir in the milk a little at a time, until you have a soft dough. Remove about 1/4 of the dough, wrap in cling film and chill.
From eatsmarter.com


EASY APPLE CRISP RECIPE - I WASH YOU DRY
Add in the water, lemon juice, vanilla, brown sugar, cinnamon and pinch of salt and whisk to combine. Stir in the sliced apples and coat evenly with the brown sugar mixture. Pour apples into the prepared baking dish and top with the oat crumble topping. Bake for 35 to 45 minutes, or until center is bubbly and top is browned nicely.
From iwashyoudry.com


RUSTIC APPLE CRUMBLE TART RECIPE - HOME AND PLATE
2015-10-06 Peel, core and slice the apples thinly and place them in a bowl. Drizzle lemon juice over top to keep the apples from browning. In a separate bowl, mix together the oats, brown sugar, flour, cinnamon and melted butter to create a crumbly topping. Arrange the apple slices on in the tart pan in an alternating pattern.
From homeandplate.com


BUTTER RUM APPLE CRISP TART AND PINK PEARL APPLES - WHITE ON …
2018-12-20 Using your hands, pinch and mix in oats until oats are evenly incorporated. Set aside in fridge until ready to top tarts. Make Tart Filling: Place sliced apples in a large bowl. Add the melted butter and rum to apples. Stir in the brown sugar, flour, lemon juice, and …
From whiteonricecouple.com


THE BEST EASY APPLE CRISP - PERFECT EVERY TIME!
2020-12-27 Make the Crisp Topping. In another large bowl, stir together the oats, flour, ⅓ cup brown sugar, cinnamon and salt. Add the cold butter cubes to the bowl. Use a pastry blender or your hands to work the butter into the oat mixture, until …
From kristineskitchenblog.com


HOMEMADE APPLE CRISP RECIPE - SPEND WITH PENNIES
2021-10-05 Preheat oven to 375°F. In a medium bowl combine rolled oats, brown sugar, flour and cinnamon. Blend butter into dry ingredients with a fork or pastry blender. Add pecans and coconut and combine well. In another bowl, mix the prepared apples with the sugar, cinnamon and flour. Add apples to baking dish, then sprinkle with the topping mixture.
From spendwithpennies.com


EASY APPLE TART RECIPE - TRADITIONAL HOME BAKING
2021-01-21 Add to a medium pan along with 1 tablespoon of water. Gently cook the chopped apples over medium heat until nice and soft. Take off the heat and mash with a fork until you have a mix of mashed apples with a few rough chunks. A small food processor makes this easier. This forms the base of the apple filling.
From traditionalhomebaking.com


BLACKBERRY APPLE CRISP - BAREFEET IN THE KITCHEN
2020-06-03 Preheat the oven to 400°. Grease a 9x13 pan with butter. Place the blackberries and apples in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the crust and topping. Stir together the oats, flour, brown sugar, and butter.
From barefeetinthekitchen.com


EASY CLASSIC APPLE CRISP RECIPE | SUGAR AND SOUL
2018-06-02 Preheat oven to 350 degrees F. Stir together apple mixture ingredients in a large bowl and pour into a greased 9×9-inch baking dish. Mix together the topping ingredients until a thick crumble forms. Spoon out over the apple mixture and gently press to …
From sugarandsoul.co


SHEET PAN APPLE CRISP RECIPE - DINNER, THEN DESSERT
2021-11-17 Instructions. Preheat to 425 degrees and spray a baking sheet with baking spray. In a large bowl add the apple slices, orange juice, ¼ cup sugar, ¼ cup brown sugar, cinnamon, and nutmeg. Spread the apples over the baking sheet evenly, cover with foil and bake for 25 minutes. While the apples are cooking, make the crisp topping.
From dinnerthendessert.com


7 BEST APPLE CRISP RECIPES - THE SPRUCE EATS
2020-10-14 To make it for your freezer, bake the apple crisp and allow to cool completely. Then cover the dish with a double layer of foil to freeze up to three months. When ready to serve, thaw overnight in the fridge, before heating in a 350 F oven for about 20 minutes, or until heated through. 01 of 07.
From thespruceeats.com


MINI APPLE CRISP BITES - THERESCIPES.INFO
Mini Apple Crisp Bites | Better Homes & Gardens hot www.bhg.com. Simmer, uncovered, for 5 to 8 minutes or until apples are tender. Remove from heat. Step 3. In a food processor combine flour, 1/4 cup of the oats, the brown sugar, and 1/4 teaspoon apple pie spice. Cover and process to combine. Add butter; cover and process until mixture looks ...
From therecipes.info


MINI APPLE CRISP PIE – ERICA'S RECIPES – MINI APPLE CRISP TARTS
2020-09-27 Remove the graham cracker shells from the packaging (leaving each in its aluminum tin), and place on a bake sheet. Fill each shell with apple and top each with the flour-sugar mixture. Bake at 400°F for 25 minutes or until toasted on top and bubbly in the center.
From ericasrecipes.com


ALICE WATERS' APPLE TART RECIPE - RECIPES.NET
2022-01-21 Ingredients. For Dough: 1 cup all-purpose flour, sifted, plus more for dusting; 6 tbsp unsalted butter, cubed and chilled; 3½ tbsp water, chilled; ½ tsp granulated sugar; ⅛ tsp salt; For Filling: 2 lb baking apples, of your choice, preferably Golden Delicious, peeled, cored, and sliced.; 5 tbsp granulated sugar, divided; 2 tbsp unsalted butter, melted; For Glaze: ½ cup granulated …
From recipes.net


HONEYCRISP APPLE TART BY THE REDHEAD BAKER
2020-09-14 Preheat oven to 400 degrees. Place a sheet-pan-sized piece of parchment paper on a flat surface, and roll the pie dough on the parchment paper into a large circle, ¼-inch thick. In a small bowl, stir together the sugar and cinnamon. Sprinkle half of …
From theredheadbaker.com


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