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Apple Crisp with Macadamia Oat Topping

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.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 6

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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