This timeless dessert features tart apples, hints of cinnamon, and a buttery light crisp topping that is baked until golden brown and delicious!
What’s the difference between a cobbler and a crust? The simple answer: A cobbler has a biscuit type topping. A crisp has a crunch topping…usually sugar, butter and sometimes oats.
Since apples are available year round this is a great dish to make anytime. The apples are tender & juicy with a sweet crunchy topping. Makes a great breakfast.. just kidding (kind of)
Yummy on it own but even better topped with some fresh whipped cream.
This fantastic crisp was one of our most popular desserts and is the perfect ending to any meal. We made this crisp 101 ways in the restaurant. Pear & Apple Crisp, Peach Crisp, Peach & Plum, Bluberry Crisp, Apple Walnut Crisp – you get the idea.
This is yet another dish that can be TaylorMade with whatever fresh fruit you have on hand. Notice I said Taylormade with the fruit (or nuts) – just not the baking part.. You really don’t want to use half the butter to save calories. It just won’t turn out right.
Cobblers & Crisp are one of those classic desserts that everyone has had at one time or another. With endless variations (peach, apple, blackberry, blueberry, mixed berry, raspberry, and on and on…) it’s no wonder that it’s such a hit.
- 4 pounds granny smith apples
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- For the topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Garnish: ice cream or fresh whipped cream (optional)
- Preheat the oven to 350 degrees F.
- Cut the apples into large chunks. Place the apples in a large bowl and add the lemon juice, sugar, flour & cinnamon. Pour into a 9 by 12 by 2-inch baking dish
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl and mix with a fork, pastry cutter or hands until it turns to crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Bake 50-60 min or until the top is brown and the fruit is bubbly. Serve warm. Top with ice cream or fresh whipped cream
I like to serve this with ice cream or fresh whipped cream. Takes it from Plain Jane to Gourmet Girl.