Apple Crisp with Macadamia Oat Topping
Tender cinnamon-spiced apples bake under a buttery oat topping enriched with toasted macadamia nuts. This homey dessert has a golden, crisp surface and a juicy fruit filling that is excellent served warm.
This recipe is american style, dessert, scaled for 6 servings, with 20 min prep and 45 min cook.
Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 6
Quick cooking notes
- Core ingredients include firm baking apples, unsalted butter, old-fashioned rolled oats, all-purpose flour.
- Follow all 11 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 6 cups firm baking apples (peeled, cored, and sliced 1/4-inch thick)
- 6 tbsp unsalted butter (cold and cut into small cubes)
- 1 cup old-fashioned rolled oats
- 0.5 cup all-purpose flour (divided)
- 0.5 cup light brown sugar (packed)
- 0.25 cup granulated sugar
- 0.5 tsp kosher salt
- 0.125 tsp ground nutmeg
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 cup macadamia nuts (coarsely chopped)
- 1 tsp ground cinnamon
Instructions
- Place an oven rack in the center position and heat the oven to 350°F (175°C) for at least 10 minutes so the temperature stabilizes before baking.
- Lightly butter or spray an 8-inch square baking dish, then set it on a rimmed baking sheet to catch any bubbling juices during baking.
- Spread the 0.5 cup coarsely chopped macadamia nuts in a dry 10-inch skillet over medium heat and toast for 3-5 minutes, stirring often with a heatproof spatula, until the nuts smell fragrant and show light golden spots; transfer them to a plate to cool.
- In a large mixing bowl, combine the 6 cups sliced apples, 0.25 cup granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, 0.125 tsp ground nutmeg, and 2 tbsp of the divided all-purpose flour, then toss with a rubber spatula for about 1 minute until the apple slices are evenly coated and no dry flour is visible.
- Transfer the apple mixture to the prepared 8-inch square baking dish and spread it into an even layer, pressing lightly so the fruit fills the corners without compacting it too tightly.
- In a medium mixing bowl, stir together the remaining 6 tbsp all-purpose flour, 1 cup old-fashioned rolled oats, 0.5 cup packed light brown sugar, 0.5 tsp kosher salt, and the toasted macadamia nuts until evenly combined, about 30 seconds.
- Add the 6 tbsp cold cubed unsalted butter to the oat mixture, then use a pastry blender or your fingertips to work it in for 2-3 minutes until the topping forms pea-size buttery crumbs with a few larger clusters.
- Scatter the macadamia oat topping evenly over the apples in the baking dish, leaving the surface loose and craggy so it crisps instead of becoming dense.
- Bake the crisp on the center oven rack at 350°F (175°C) for 40-45 minutes, rotating the pan after 25 minutes, until the topping is deep golden brown, the apple juices bubble thickly around the edges, and a paring knife slides into the apples with little resistance.
- Transfer the baking dish to a wire rack and let the crisp rest for 15 minutes so the filling thickens and the topping sets slightly before serving.
- Spoon the warm apple crisp into bowls with a large serving spoon, making sure each portion gets both tender apples and crisp macadamia oat topping.
Nutrition (per serving)
- Calories: 445
- Protein: 5 g
- Fat: 21 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Sugar: 38 g
- Sodium: 207 mg
Nutrition values are estimates based on stored ingredient totals and serving size.