Apples + copious amounts of crispy, crumbly topping = the perfect fall dessert….
Cardamom Apple Crisp
Total Time: 1 hr. 15 min
Prep Time: 30 min
Cook Time: 45 min
- ½ tsp ground cardamom
- 1 Tbsp. granulated sugar
- 23 oz. apples, peeled and thinly sliced (approximately 6 medium sized apples or 6 cups)
- 2 oz. water
- 4 oz. all-purpose flour (approximately 1 scant cup)
- 3.5 oz. old-fashioned oats (approximately 1 cup)
- 4 oz. brown sugar (approximately ½ cup, packed)
- 4 oz. granulated sugar (approximately ½ cup)
- 1 tsp. ground cinnamon
- ¼ tsp. freshly ground nutmeg
- ½ tsp kosher salt
- 4 oz. walnuts (approximately 1 cup), chopped
- 4 oz. unsalted butter, chilled and cut into small cubes
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly butter a 9-inch baking pan or 2-½ quart casserole dish.
- For the filling, stir together the granulated sugar and cardamom in a large bowl. Gently stir in the apples and water.
- Transfer the apple mixture to the prepared baking dish.
- Prepare the topping by combining the flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and walnuts.
- Cut the chilled butter into the flour mixture until it is well combined and crumbly.
- Sprinkle the topping evenly over the apple filling.
- Bake for 45 minutes or until the filling is bubbling and the topping is golden brown. A knife should insert easily into the center.
- Place on a wire rack to cool and store tightly covered in the refrigerator. This is best served warm with ice cream! Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Can you believe it’s almost Thanksgiving?! I absolutely love this time of year… there is nothing better then using delicious food to spread some much needed love and joy to others!
So today’s recipe is made up of two components. First, the spiced apple base. Then the crisp topping. The base contains apples (bet you didn’t see that one coming lol), water, granulated sugar, and ground cardamom (more on that later).
The topping line up includes: old-fashioned oats, walnuts, flour, brown sugar, unsalted butter, granulated sugar, ground cinnamon, nutmeg (freshly grated!), and kosher salt.
The featured spice in this dish – cardamom!
Cardamom is such a warming spice – like cinnamon/nutmeg/ginger, with a hint of citrus. Adding just a bit to the apple base provides a surprising twist to a classic. If you do not like cardamom or do not have any on hand, ground cinnamon can be used as a substitute.
Similar to my double crust apple pie recipe, I used McIntosh and Cortland apples. You could also use Honeycrisp, Braeburn, Granny Smith, Jonagold, Pink Lady or a combo. Depending on the type of apples used, you may need a touch more sugar in the base to balance out the tartness.
Okay, now onto the steps! Combine the ground cardamom and sugar in a large bowl, followed by the apples and water.
Gently stir everything together.
Then place in a buttered casserole dish.
Easy, huh? Now onto the best part – the topping.
DISCLAIMER. This makes a TON of topping. Topping for days and days and days. Feel free to cut the amounts in half if you desire a more normal apple-topping ratio.
Place the oats, flour, sugars, cinnamon, nutmeg, salt, and walnuts in a bowl. Old-fashioned oats are sturdier than instant oats and hold up well in this tasty crisp.
Now stir all this deliciousness together.
And add the butter.
You can use a fork or pastry cutter to cut the butter into the dry ingredients. I usually just use my fingertips for this recipe because the walnuts tend to get in the way. Actually now that I think about it, you could reserve the walnuts and add them in afterwards… I should probably do that next time haha.
Once the butter is cut in, the mixture will resemble sand.
Place this in an even layer over the apples and gently press the topping down.
All tucked in and ready for the oven!
Bake at 350 degrees Fahrenheit for about 45 minutes. The topping should be golden brown and the filling will start to bubble. Test for doneness by sticking a sharp knife in the center – if it goes in easily the apples are tender and ready. If there is any resistance keep baking and check in 5 minute intervals.
Ice cream on top is a must 😉
Allow to cool completely before tightly sealing and storing in the refrigerator. This is definitely best served warm and can be reheated in the oven. Happy Fall!