Grandma Sheila's Cinnamon-Apple Delight Crisp
This heartwarming cinnamon-apple delight crisp is a cherished recipe passed down through generations, originating from the beloved 1966 edition of the 'Woman's Day Encyclopedia of Cookery.' It's a delectable treat that eliminates oats from the topping and instead features a rich, buttery crumble that perfectly complements the tender, flavorful apples. My mother used to make this in her stunning copper au gratin pan, and upon getting married, I was inspired to acquire the same piece to recreate those cherished memories. The secret to achieving firm and scrumptious apples is cubing them rather than slicing—this ensures they remain perfectly tender without turning mushy. Whether made with hearty pecans or walnuts, or served plain, this apple crisp is a triumph for any occasion. Warm or cold, it’s heavenly on its own or delightful with a scoop of vanilla ice cream for special gatherings. You'll find that this recipe company captures the essence of tradition and love, making it a dessert you will want to pass down to your loved ones as well.
N/A
Servings
350
Calories
10
Ingredients
Ingredients
Cooking Apples
2 lbs (Peeled, cored, and cubed into 1-inch pieces.)
Water
1/4 cup (To drizzle over the apples.)
Granulated Sugar
1/2 cup (For sweetness in the filling.)
Light Brown Sugar
1/2 cup (Firmly packed for enhanced flavor.)
Nutmeg
1/2 teaspoon (Ground spice for flavor.)
Cinnamon
1/2 teaspoon (Ground spice for warmth.)
Salt
1/4 teaspoon (Can be adjusted based on butter type.)
All-Purpose Flour
3/4 cup (For the crumble topping.)
Unsalted Butter
1/2 cup (Cubed and chilled.)
Chopped Pecans
3/4 cup (Optional, can substitute with walnuts or omit.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the apples by peeling them first, then cutting each apple into quarters and removing the core.
3
Slice each quarter into 8 pieces, then cube each piece into 1-inch chunks to ensure the apples remain hearty while baking.
4
Place the apple cubes into an 8 1/2 x 12-inch au gratin casserole dish or a similar baking dish. The dish is quite forgiving, so don't worry if you use a different shape.
5
Pour the water evenly over the cubed apples, ensuring they are lightly coated.
6
For the topping, begin by cutting the cold unsalted butter into small cubes and place them in the freezer to chill further.
7
In a food processor, combine the granulated sugar, light brown sugar, nutmeg, cinnamon, salt, and flour. Pulse until the ingredients are mixed well.
8
Remove the chilled butter from the freezer and add it to the food processor. Pulse until the mixture resembles coarse crumbs, smaller than the size of peas but not as fine as cornmeal.
9
Stir in the chopped pecans, pulsing a couple of times to combine them evenly with the flour mixture.
10
Sprinkle the crumbly topping over the apples entirely, ensuring an even layer.
11
Cover the baking dish with aluminum foil to prevent over-browning during the first stage of baking.
12
Bake in the preheated oven for 30 minutes.
13
After 30 minutes, carefully uncover the dish and continue to bake for an additional 30 minutes or until the topping is golden brown and the apples are tender.
14
Remove from the oven and let cool slightly before serving. Enjoy either warm or cold!
Nutrition Information
17.5
Fat
51.5
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Sheila's Cinnamon-Apple Delight Crisp?
Grandma Sheila's Cinnamon-Apple Delight Crisp is a cherished family dessert recipe that originated from the 1966 edition of the 'Woman's Day Encyclopedia of Cookery,' featuring a rich buttery crumble without oats.
What makes this apple crisp different from traditional versions?
Unlike many traditional recipes, this version eliminates oats from the topping and uses cubed apples instead of slices to ensure a firm, non-mushy texture.
Why are the apples cubed instead of sliced?
Cubing the apples into 1-inch chunks ensures they remain hearty and perfectly tender during baking without turning into mush.
What kind of apples should I use?
The recipe calls for 2 lbs of cooking apples, which are varieties that hold their shape well during the baking process.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before beginning the preparation.
What type of baking dish is recommended?
An 8 1/2 x 12-inch au gratin casserole dish is recommended, though the recipe is forgiving and other similar shapes will work.
Does this recipe contain oats?
No, this specific recipe focuses on a rich, buttery flour-based crumble and excludes oats entirely.
How long does the apple crisp need to bake?
The total baking time is 60 minutes: 30 minutes covered with foil and an additional 30 minutes uncovered.
Why do I need to cover the dish with foil for the first 30 minutes?
Covering the dish prevents the topping from over-browning while the apples begin to soften during the first stage of baking.
Can I use salted butter instead of unsalted butter?
The recipe calls for unsalted butter, but notes that the salt content in the ingredients can be adjusted based on the type of butter you choose to use.
What is the secret to the topping texture?
Using cold, cubed butter that has been further chilled in the freezer and pulsing it in a food processor until it reaches a coarse crumb consistency is key.
Are nuts required for this recipe?
Chopped pecans are optional; you can substitute them with walnuts or omit them entirely if you prefer a plain topping.
What spices are used for the flavor profile?
The recipe uses 1/2 teaspoon each of ground nutmeg and cinnamon to provide warmth and depth to the dessert.
How many calories are in a serving?
Each serving of this apple crisp contains approximately 350 calories.
Is there any water added to the recipe?
Yes, 1/4 cup of water is drizzled evenly over the cubed apples before adding the topping to help them cook.
What types of sugar are used in the crumble?
The recipe uses a combination of 1/2 cup granulated sugar and 1/2 cup light brown sugar for optimal sweetness and flavor.
How do I know when the crisp is done?
The crisp is finished when the topping is golden brown and the apples underneath are tender.
Should I serve this warm or cold?
This dessert is versatile and can be enjoyed either warm or cold depending on your preference.
What is a good side to serve with this dish?
It is delightful on its own but heavenly when served with a scoop of vanilla ice cream for special gatherings.
How much fat is in this dessert?
There are approximately 17.5 grams of fat per serving in this recipe.
How much protein is in a serving?
There are approximately 3 grams of protein per serving.
How many carbohydrates are in a serving?
There are approximately 51.5 grams of carbohydrates per serving.
How much flour is needed for the crumble?
The topping requires 3/4 cup of all-purpose flour.
Is the butter added to the apples or the topping?
The butter is mixed into the dry ingredients (sugar, flour, and spices) to create the crumbly topping that is sprinkled over the apples.
How many ingredients are in this recipe?
There are 10 total ingredients, including the optional pecans.
What is the preparation method for the butter?
The butter should be unsalted, cubed while cold, and then chilled in the freezer before being pulsed into the flour mixture.
Do I need to peel the apples?
Yes, the instructions specify peeling the apples before coring and cubing them.
Can I use a food processor for the topping?
Yes, the instructions recommend using a food processor to pulse the sugars, spices, flour, and cold butter until they form coarse crumbs.
How many pecans should I use if I include them?
The recipe suggests 3/4 cup of chopped pecans for the topping.
What tags define this recipe's category?
This recipe is tagged as an apple crisp, dessert, cobbler, fruit dessert, and a family favorite childhood recipe.