“A thick layer of tender tart apples, with a crunchy sweet and spicy topping, makes this a very yin-yang apple crisp...and a very delicious one as well! (Slightly adapted from The Pacific Northwest/ Williams-Sonoma New American Cooking.) Note: The original recipe called for 8 tablespoons of butter and no light olive oil. I've made it with all butter, and with the butter-light olive oil combination, and both ways work well.”
READY IN:
1hr 45mins
SERVES:
8
YIELD:
1 apple crisp
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly grease an 8 x 8 inch glass baking dish.
  3. Prepare granny smith apples: peel, quarter, core, and cut lengthwise into 1/4 inch thick slices; then place in prepared baking dish.
  4. In a large mixing bowl, stir together whole wheat pastry (or all-purpose) flour, rolled oats, light brown sugar, ground cinnamon, salt, sliced almonds, and chopped crystallized ginger. Using 2 knives, or a pastry blender, cut in unsalted butter until well distributed; stir in light olive oil. Mixture should be crumbly.
  5. Evenly distribute topping mixture over apples.
  6. Bake crisp for 55 minutes; or until apples are cooked through, and topping is light brown.
  7. Transfer baked crisp to a wire rack to cool a bit before serving.
  8. Serve warm.

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