Chunky No-Peel Apple Crisp
Chunky No-Peel Apple Crisp
2 hours total time
30 minutes active time
Easy, Kid Friendly
After several makeovers in 25 years, this dish has become a family favorite at my house. Ground oats take the place of wheat flour in the topping—making it taste even better. Leaving the skins on the apples adds flavor and body and makes this dessert extra quick to put together.
Cooking Note:Choose juicy, crisp and flavorful apples balanced by sweetness and acidity (try Pippins, Sierra Beauties, Pink Ladies, and new-crop Jonathans or a mixture). Dried apricots can be omitted for ½ cup dried cherries, raisins, cranberries, or other dried fruit. Serve with whipped cream or ice cream, if desired.
1 ¼ cups (115 grams) rolled oats
½ cup (100 grams) granulated sugar
¼ teaspoon fine sea salt
¼ cup plus 1 tablespoon (2 ½ ounces, 70 grams) unsalted butter, melted
1 cup (100 grams) walnuts, coarsely chopped
1 medium orange
½ cup (70 grams) dried apricots, coarsely chopped (see cooking note)
1/3 cup (65 grams) granulated sugar
1 teaspoon ground cinnamon
2 pounds (900 grams) apples, about 6 medium
Position an oven rack in the lower third of the oven and preheat the oven to 350°F.
To Make the Topping
Combine ¾ cup (70 grams) of the rolled oats, the sugar, and the salt in a food processor. Pulse until the oats resemble a coarse meal. Pour the mixture into a medium bowl and add the remaining rolled oats, melted butter, and chopped walnuts. Mix well with a fork or your fingers, to coat the dry ingredients with the butter. Set aside
To Make the Filling
Grate the zest of the orange into a large bowl. Cut the orange in half and use a citrus squeezer or reamer to extract as much juice as possible into the bowl. Stir in the apricots, half the sugar, and cinnamon. Leaving the skins on the apples, quarter and core them. Taste a piece of the apple. If it is tart, add the remaining sugar. Cut each quarter into 5 to 6 chunks and add them to the bowl. Toss the apple pieces with the sugar mixture, distributing the apricots as best you can. Spread the mixture evenly in a 2-quart baking dish about 2-inches deep.
Crumble and distribute the topping evenly over the apples. Bake until the crisp is well browned on top and the juices are bubbling and slightly thickened when you tilt the dish, 1 to1 ½ hours. (If your apples were a bit dry, you may not see any juices towards the end of the baking time. If so, the well browned topping is your cue to doneness.)
Serve warm or cold.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 1 ¼ cups (115 grams) rolled oats
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon fine sea salt
- ¼ cup plus 1 tablespoon (2 ½ ounces, 70 grams) unsalted butter, melted
- 1 cup (100 grams) walnuts, coarsely chopped Ingredients//Filling
- 1 medium orange
- ½ cup (70 grams) dried apricots, coarsely chopped (see cooking note)
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 2 pounds (900 grams) apples, about 6 medium