Double Crisp Apple Crisp: A Homestyle Fall Treat (Print Version)

Double Crisp Apple Crisp brings sweet apples and an extra crunchy topping. Learn my secret for a truly satisfying, easy autumn dessert, perfect for sharing!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Apple Filling

01 - 6 medium Granny Smith apples, peeled, cored, and sliced
02 - 2 medium Honeycrisp apples, peeled, cored, and sliced
03 - 1/2 cup granulated sugar
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - Pinch of salt

→ Double Crisp Topping

08 - 1 cup all-purpose flour
09 - 1 cup rolled oats (not instant)
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup (1 stick) cold unsalted butter, cubed
12 - 1/2 cup crushed cornflakes or shortbread cookies
13 - Pinch of salt

→ Serving Extras

14 - Vanilla bean ice cream or whipped cream (optional)

# Instructions:

01 - First things first, get those apples ready! Peel, core, and slice your Granny Smith and Honeycrisp apples into about 1/4-inch thick pieces. I usually aim for a mix of half-moons and smaller chunks for varied texture. Toss them into a large bowl with the granulated sugar, lemon juice, ground cinnamon, nutmeg, and that little pinch of salt. Give everything a really good stir until the apples are evenly coated. You'll see them start to glisten, and the smell of cinnamon will already fill your kitchen – honestly, this is where the magic begins!
02 - Once your apples are beautifully coated, pour them into a 9x13 inch baking dish. Spread them out evenly, but don't press them down too much. We want some air in there for them to cook down nicely. Sometimes I'm a bit too gentle and the apples don't quite fill the dish, so I'll grab another apple or two. No biggie, just means more delicious apple goodness! This step is pretty forgiving, so don't stress if it's not absolutely perfect.
03 - In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and a small pinch of salt. Now for the star: add those cold, cubed unsalted butter pieces. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces remaining. This is where the *cold* butter truly shines, creating pockets for that fantastic crispiness! Finally, gently fold in your crushed cornflakes or shortbread. This is your secret weapon for that extra, glorious crunch.
04 - Generously sprinkle the Double Crisp Apple Crisp topping mixture evenly over the apple filling in your baking dish. Make sure you get good coverage, especially in the corners. I always make sure there are plenty of those larger, buttery clumps because those are the bits that turn golden and extra crunchy in the oven. It's okay if some apples peek through; it just adds to the rustic charm. Don't be shy with the topping here; it's what makes this crisp so special.
05 - Pop your dish into a preheated oven at 375°F (190°C) and bake for 40-50 minutes. You're looking for a bubbling apple filling and a topping that's beautifully golden brown and incredibly crisp. If the topping starts to brown too quickly, you can loosely tent it with foil, but honestly, I rarely have to do that because I love a deep golden crust. The smell that will waft through your house during this step? Absolutely divine, trust me, it’s pure autumn bliss.
06 - Once it's out of the oven, let the Double Crisp Apple Crisp cool on a wire rack for at least 15-20 minutes. This cooling time is crucial; it allows the filling to set up a bit and prevents it from being too runny when you scoop it. Plus, it's still wonderfully warm! I usually can't wait the full 20 minutes before digging in. Serve warm with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. That contrast of warm and cold, crisp and creamy, is what makes this dessert sing!

# Notes:

01 - Always use cold butter for the topping; it's the game-changer for that crumbly, crisp texture.
02 - Storage advice that actually works from my kitchen trials: cool completely, cover, and refrigerate for up to 4 days.
03 - Substitution I've tried that worked surprisingly well: crushed gingersnaps in the topping for a spiced crunch.
04 - Serving suggestion that makes this dish extra special: a drizzle of warm caramel sauce over the vanilla ice cream.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowls
03 - pastry blender (optional)
04 - peeler
05 - knife
06 - cutting board

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 18-22g
Total Carbohydrate: 50-60g
Protein: 3-5g

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