Apple Crisp Recipe Nytimes

3 bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Apple crisp recipe nytimes. Toss fruit with half the cinnamon and 2 tablespoons sugar and spread it in a lightly butatered 8 inch square or 9 inch round pan combine remaining cinnamon and sugar in. Slice the apples about 1 4 thick. The crunchiest summer fruit crumble follow nyt food on twitter and nyt cooking on instagram facebook youtube and pinterest.

1 2 cup walnuts or pecans. Press half into a greased 2 1 2 qt. Grease a 9 x 9 square cake pan or similar size casserole pan.

1 2 teaspoon cinnamon or more to taste. Stir gently and make sure every piece of apple is covered in the sugar mixture. Toss fruit with half the cinnamon and 2 tablespoons sugar and spread it in a lightly buttered 8 inch square or 9 inch round baking pan.

After making the topping i then peel and slice my apples when i m ready to use them. The apple crisp topping is quite simple it s made of flour oats brown sugar cinnamon and butter. Spread the apples into an even layer.

Heat oven to 375 degrees. Add brown sugar flour and cinnamon. Press the crumb mixture together to create clumps of different sizes and sprinkle on top of the apples.

To make the topping whisk together the flour oats salt sugar cinnamon and baking powder. Toss them with the remaining filling ingredients and spread them in the pan. Get regular updates from nyt cooking with recipe.