This is my most-requested dessert. This exquisite apple crisp wins me more compliments than any other dessert I make. The secret?
Using two varieties of apples and the addition of baking powder and baking soda to the crumb topping. And be sure to use Ceylon cinnamon. Ceylon cinnamon is “true” cinnamon and is healthier and safer than grocery store “cassia” cinnamon.
- 10 cups baking apples peeled, cored, and cut into wedges ( For a rich flavor,I like to choose 2 types: Jonagold, Granny Smith, Braeburn, Honeycrisp, Gala, or Gravenstein)
- 1 cup sugar
- 2 tablespoons flour
- 1 tsp Ceylon Cinnamon
- 1 cup flour
- 1 cup rolled oats
- 1 cup brown sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1/2 teaspoon ground Ceylon Cinnamon
- ½ cup butter, melted
- Reduced Fat Vanilla Ice Cream, to serve on top if desired
Preheat the oven to 350 degrees F.
For the fruit filling:
In a large mixing bowl, toss together the apples, sugar, flour and cinnamon. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, add the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and stir to combine ingredient. Add the melted butter and with a fork, mix the butter into the flour mixture just until it comes together and large clumps form.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisp warm with reduced fat vanilla ice cream, if desired.