Apple Crisp with Brandy and Spices
Iain Bagwell
Yields10 ServingsPlus Time to Cool20 minsTotal Time1 hr 30 mins
AuthorElaine Johnson

Our favorite formula for the classic crisp topping—equal parts old-fashioned oats, flour, and brown sugar, plus plenty of butter—bakes up tender enough to meld with the fruit but firm enough to support a scoop of ice cream. In terms of apples, Gravensteins, a lumpy, red-striped variety prized since the early 1800s, have exceptional aroma and sweet-tart flavor, if you can find them. But all three of the tart-sweet apple choices below require only a touch of sugar and lemon, and they take well to generous amounts of spices and brandy.

How to Make It

1

Preheat oven to 350°. Make streusel: In a large bowl, ­combine oats, flour, brown sugar, cinnamon, and salt. With your fingers, squeeze and rub butter into oat mixture until butter is completely blended and coarse lumps form. Set aside.

2

Make filling: In a large bowl, combine all ingredients except apples. Add apples and toss to coat. Transfer to a shallow 2 1/2- to 3 1/2-qt. baking dish, such as a 9- by 13-in. one. Scatter streusel on top.

3

Bake until streusel is browned and apples are tender when pierced, 55 minutes to 1 1/4 hours (some apple varieties bake faster than others), tenting with foil if streusel starts to get dark before apples are done. Let cool on a rack at least 20 minutes.

Ingredients

Streusel
 1 cup each regular rolled oats, flour, and packed light brown sugar
 ¾ tsp cinnamon
 ¼ tsp kosher salt
 10 tbsp cold salted butter, chopped
Filling
 1 ½ tbsp each packed light brown sugar and lemon juice
 2 tsp cinnamon
 1 tsp ground ginger
 ½ tsp nutmeg
 ¼ tsp each ground allspice and ground cloves
 ¼ cup apple brandy such as Clear Creek
 3 lbs Gravenstein, Pink Lady, or Gala apples, peeled, cored, and sliced 3⁄4 in. thick (9 cups)

Directions

1

Preheat oven to 350°. Make streusel: In a large bowl, ­combine oats, flour, brown sugar, cinnamon, and salt. With your fingers, squeeze and rub butter into oat mixture until butter is completely blended and coarse lumps form. Set aside.

2

Make filling: In a large bowl, combine all ingredients except apples. Add apples and toss to coat. Transfer to a shallow 2 1/2- to 3 1/2-qt. baking dish, such as a 9- by 13-in. one. Scatter streusel on top.

3

Bake until streusel is browned and apples are tender when pierced, 55 minutes to 1 1/4 hours (some apple varieties bake faster than others), tenting with foil if streusel starts to get dark before apples are done. Let cool on a rack at least 20 minutes.

Apple Crisp with Brandy and Spices