Apple Crisp with Granola Topping

Food & Wine


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1 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
Pinch of salt
1 stick (4 ounces) unsalted butter
2 cups granola without dried fruit
3 1/2 pounds Granny Smith apples, peeled and cut into 3/4-inch pieces
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg


1. Preheat the oven to 350°. Butter a shallow 3-quart baking dish. In a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola. Transfer the topping to a bowl.

2. In a large bowl, toss the apples with the granulated sugar, lemon juice, cinnamon, nutmeg and the remaining 2 tablespoons of flour, then spread in the baking dish. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve.

Make Ahead: Store overnight at room temperature. Reheat before serving.

Created date

June 2004