Vermont Apple Crisp
Indulge in the cozy flavors of fall with this Vermont Apple Crisp, a timeless dessert that combines sweet-tart apples (McIntosh or Honeycrisp work best) with a buttery oat crumble topping. With just 20 minutes of prep time, this easy-to-make treat is perfect for weeknights, family gatherings, or holiday celebrations. The apples are tossed in cinnamon, sugar, and a splash of lemon juice to balance sweetness with a hint of tang, while the crumbly topping, made with rolled oats, brown sugar, and nutmeg, adds a satisfying crunch. Baked until golden and bubbling, this dessert is best served warm with a scoop of vanilla ice cream for the ultimate comfort food experience. Bring the taste of Vermont's orchards to your table with this irresistible apple crisp recipe! Keywords: Vermont Apple Crisp, easy apple crisp recipe, fall desserts, oat crumble topping, homemade apple dessert.
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Recipe Information
Ingredients
- 6 medium Apples (preferably McIntosh or Honeycrisp)
- 0.5 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 0.75 cup Rolled oats
- 0.5 cup All-purpose flour
- 0.5 cup Brown sugar (packed)
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, diced)
- 1 scoop per serving Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or nonstick spray.
Peel, core, and slice the apples into thin wedges or chunks, about 1/4-inch thick.
In a large mixing bowl, toss the apple slices with granulated sugar, ground cinnamon, and lemon juice until evenly coated. Spread the apples evenly in the prepared baking dish.
In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, ground nutmeg, and salt. Mix together to form the crumb topping.
Cut in the cold, diced butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Don't overwork the butter—a few pea-sized chunks are fine.
Evenly scatter the crumb topping over the apples in the baking dish, ensuring all the apples are covered.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove the apple crisp from the oven and let it cool for 10 minutes before serving. The filling will thicken slightly as it cools.
Serve warm with a scoop of vanilla ice cream, if desired. Enjoy your homemade Vermont Apple Crisp!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 58.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
