I’m a huge fan of apple crisp. I like the sweet, but slightly tart taste of the apples mixed with sugar and spices with a crumbly topping.
There are hundreds of apple crisp recipes, but the basic recipe is pretty simple. It includes one kind or several kinds of apples sliced and mixed with spices, poured into a pan and topped with a crumble topping. I like it best when apple crisp is served warm from the oven, topped with vanilla ice cream or whipped cream.
The twist in this recipe for apple crisp is the addition of orange zest and orange juice which adds a subtle citrus flavor that pairs well with the apples. Our recipe uses Granny Smith apples but feel free to use any combination of crisp apples to achieve the flavor you prefer. Grab a Paring Knife or the Vegetable Peeler to remove the skin from the apples then use the 5″ Petite Santoku to cut the apples into wedges. A quick mix with the other ingredients and they’re ready for the baking dish. Scatter the topping over the apples and into the oven it goes.
If you’re looking for a short-cut for slicing up the apples, try Registered Dietitian Nutritionist Erin Burch’s easy apple cutting technique.
This recipe can be halved easily for a smaller family or group or, if you’re like me, trying to not have a large pan of temptation hanging around the kitchen.