Double Apple Crisp

Double Apple Crisp – Palette Dining

Fall is my absolute favourite season – albeit it’s quite short here in Winnipeg. Maybe that’s what makes it so special. It’s always such a surprise the morning you wake up and step outside, and the leaves have changed colour and scattered the ground seemingly overnight.
Fall is sweater weather, and I’m happiest wearing jeans and all wrapped up in a scarf and light sweater. There’s something about having a sweater wrapped around your body that feels like a warm hug on a cold day.

The smell of my mom’s apple crisp baking in the oven is the final tipping point that fall has arrived. Now that I’m in my own place, it’s up to me to create those tantalizing kitchen scents.Double Apple Crisp by PaletteDining.com
I will forever be making adaptions to the most popular recipe on my site because it’s just damn delicious. The crisp is the best part of an apple crisp, so why not double it?
Double Apple Crisp by PaletteDining.com
This double apple crisp has double the crisp topping — half of it is pressed into a crust on the bottom of a pan. The crust makes this dessert somewhere in between a bar and a crisp, but the crunchy cinnamon crisp on the top and the bottom screams classic apple crisp all the way.
You might want to make a double batch of this recipe, as it will be gone within an hour and cold apple crisp for breakfast is possibly the best breakfast on earth.
Print Double Apple Crisp Author: Katy’s Kitchen Prep time:  30 mins Cook time:  60 mins Total time:  1 hour 30 mins Yield: one 8×8 pan   Ingredients

  • 1 and ¼ cup whole wheat pastry flour (or all-purpose)
  • ⅔ cup rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • ⅓ cup plus 2 Tablespoons brown sugar
  • ⅔ cup cold butter, cut in cubes
  • 3 apples

Instructions

  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, add the flour, oats, baking soda, salt, nutmeg, and one teaspoon of the cinnamon. Whisk to combine.
  3. Cut in the butter until the mixture resembles coarse crumbs (I usually use my hands). Set aside about half of the crisp mixture. Press the other half into the bottom of an 8×8 un-greased baking pan. Bake for 15 minutes.
  4. While the crust is baking, peel, core, and slice the apples thinly. Toss with the remaining one teaspoon of cinnamon. Remove the crust from the oven and spread the apples evenly overtop.
  5. Sprinkle the remaining crisp topping on top of the apples.
  6. Return the crisp to the oven and bake for about 45 minutes, or until the apples are tender.

MOM’S APPLE CRISP

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