Apple Crisp

By: Tree-Ripe Fruit Co.

Prep Time: 30 Mins

Cook Time: 35 Minutes, 15 Minutes to cool

Total Time: 1 Hour 20 Minutes

Number of Servings: 8

This recipe features our Wisconsin Honeycrisp apples from Appleland Orchard available every October.
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Ingredients

Topping Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup old-fashioned oats
  • ½ cup chopped pecans
  • ¾ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter

Filling

  • 8 Honeycrisp Apples  
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon 
  • ¼ cup apple cider
  • 1 teaspoon lemon juice
  • 2 tablespoons unsalted butter

Instructions

  1. Heat oven to 375 degrees. 
  2. In a large bowl combine all-purpose flour, oats, pecans, brown sugar, cinnamon, nutmeg and salt. 
  3. Mix butter into the topping until it is crumbly. Set aside
  4. Peel, core, and slice apples into ½ inch thick wedges.
  5. Toss sliced apples, with granulated sugar and cinnamon. 
  6. Heat butter in cast iron skillet over medium heat. Add apple mixture and cook for about 12 minutes until apples become translucent. Add lemon juice to cider and then add the cider to the hot apples in the pan. Mix thoroughly and remove from heat.
  7. Sprinkle apples with topping making sure to cover apples as much as possible. Break up any large topping chunks. Place the cast iron skillet on baking sheet in the oven and bake for 15-20 minutes until topping is a golden brown. 
  8. Remove skillet form oven and cool on a wire rack for 10-15 minutes. Serve immediately.