Apple Crisp has always been a go-to dessert in our house—there’s something so comforting about the warm, cinnamony goodness paired with a scoop of ice cream. But until now, I’ve never tried making it with Crab Apples. With our tree producing more than we can snack on, I decided it was time to put these tart little beauties to good use. And what better way to start than with a crisp?
Crab Apple Crisp Recipe
*disclaimer, I feel like Apple Crisp is one of those recipes you can “measure from your heart” so this recipe is roughly how I made it!
Topping:
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon
1/3 cup cold butter, diced
Filling:
2 lbs of crab apples, peeled and sliced around the core
2 tbsp butter, melted
2 tbsp flour
2 tbsp water
1 tbsp lemon juice
1 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp cinnamon
Preheat oven to 375. Grease an 8×8 inch baking dish or pie pan and set aside.
In a medium mixing bowl, whisk together the dry topping ingredients. Add the diced butter and work into dry ingredients until it looks like little crumbles. I use my hands for this.
In a small mixing bowl, whisk together melted butter and flour. Add water, lemon juice and vanilla extract and mix well. Stir in the sugar and cinnamon.
In a large bowl add the apples and butter mixture. Toss to coat all of the apples and pour it into your baking dish, spreading evenly.
Sprinkle to topping mixture over the top of the apples. Bake until apples are tender, about 40 minutes.
Serve warm with ice cream!
Notes:
I use this recipe for all apple types when making crisp, I just think it’s extra special using apples right from our yard!
This Crab Apple Crisp is best enjoyed warm with a generous scoop or two of vanilla ice cream—or if you’re like me, straight out of the pan with a spoon! I hope you enjoy this recipe as much as we do.
Let me know if you give it a try!
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