Holy Trinity Apple Crisp

Kitchen Tested
  • Yield 10 servings
  • Prep 15 mins
  • Cook 50 mins

Use three varieties of apples for an explosion of flavor.

apple crisp
Mark Boughton Photography / styling by Teresa Blackburn

Peter Klein’s staff at Seedling Fruit coined the term “holy trinity of pie apples” to refer to their favorite combination of Northern Spy, Golden Grimes and Ida Red. Baked together they make a tastebud-bursting combination. If you can’t find them, try Granny Smith, Rome Beauty and Gala.

Ingredients

Topping:
1 1/2 cups old-fashioned oatmeal
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
Filling:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
4 pounds apples (about 10), peeled, cored and sliced

Instructions

  1. Preheat the oven to 400F.
  2. To make the topping, combine oats, flour, sugars and salt. With a pastry blender or hands, cut in butter until topping is crumbly,
  3. To make the filling, combine brown sugar, flour, cinnamon, salt, nutmeg and cloves in a large mixing bowl. Add apple slices and toss to coat. Spoon into a 3-quart baking dish and cover with topping. Bake about 50 minutes or until fruit bubbles and topping is browned.

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