A rustic and comforting dessert with a flaky crust and caramelized apple filling.
95 minutes
A rustic and comforting dessert with a flaky crust and caramelized apple filling.
tablespoons
teaspoons
Vegetable Shortening, chilled
tablespoons
Unsalted Butter, cut into ¼-inch pieces and chilled
tablespoons
tablespoons
cups
cups
tablespoons
teaspoons
Ground cinnamon, optional
teaspoons
tablespoons
Apples, peeled, cored, and cut into ½-inch-thick wedges
0 lb
Large Egg White, lightly beaten
each
teaspoons
1. Prepare the crust
In a food processor, pulse the all-purpose flour, sugar, and salt together four times to combine. Add the chilled vegetable shortening and pulse for about ten times until the mixture looks like coarse crumbs. Then, add the chilled unsalted butter and pulse another ten times until the mixture resembles small peas. Transfer this mixture to a medium bowl.
2. Form the dough
Sprinkle 3 to 4 tablespoons of ice water over the mixture and use a rubber spatula to mix until the dough sticks together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least an hour or up to two days. If refrigerated for more than an hour, let the dough sit at room temperature for 15 minutes before rolling.
3. Preheat the oven
Preheat your oven to 500°F, positioning the rack in the upper-middle of the oven. In a bowl, whisk together the apple cider, maple syrup, lemon juice, cornstarch, and ground cinnamon if using.
4. Cook the apples
Melt the unsalted butter in a 12-inch oven-safe skillet over medium heat. Add the apples and cook, stirring occasionally, for about 5 minutes until they begin to brown slightly. This caramelization enhances the apples' flavor. Remove the skillet from the heat and stir in the cider mixture, then set it aside to cool slightly.
5. Prepare the dough
Roll out the dough on a lightly floured counter into an 11-inch round. Carefully place the dough over the apple filling in the skillet. Brush the dough with the lightly beaten egg white and sprinkle with the sugar. Use a sharp knife to cut the dough into six pieces—one vertical cut and two horizontal cuts. This allows steam to escape and ensures even baking as the crust edges will slightly separate.
6. Bake and cool
Bake in the preheated oven for about 20 minutes, rotating the skillet halfway through, until the crust is golden brown. Allow the apple crisp to cool for about 15 minutes before serving. Enjoy this rustic and comforting dessert with a scoop of vanilla ice cream or a dollop of whipped cream if you like.
Choose a mix of tart and sweet apple varieties for a more complex flavor profile. Good tart apples include Granny Smith or Braeburn, while Honeycrisp or Golden Delicious offer a sweeter note. Make sure they are firm and fresh for the best texture after baking.
A cast-iron skillet is ideal for this recipe. It retains heat well, which helps the apples to caramelize and the topping to get a lovely golden color. Ensure it is well-seasoned to prevent sticking and to add a touch of savory flavor that complements the dessert.
Use high-quality unsalted butter for both the apple mixture and the topping. The better the butter, the richer and more flavorful your crisp will be.
Serve warm, not hot, to allow the flavors to meld together. Pairing the crisp with a scoop of high-quality vanilla ice cream or a dollop of crème fraîche can add a luxurious element to the dish.
Peel, core, and slice your apples consistently to ensure even cooking. A mix of thinner and slightly thicker slices can provide a pleasing variation in texture, with some apples becoming soft and others maintaining a slight bite.
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