Honey Graham Apple Crisp
- Cook
- 55 min
3–4 (1 lb) medium sweet-tart apples, peeled, cored, and sliced into six wedges, then cut crosswise into ¼" pieces
Filling
⅜ cup (75 g) brown sugar
¾ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
1 tablespoon lemon juice
Topping
5 full cracker sheets honey graham crackers, crushed
¼ cup old-fashioned rolled oats
2 tablespoons unsalted butter, room temperature
Vanilla ice cream
Light rum, optional
Preheat oven to 340ºF (170ºC). Combine ingredients for Topping and mix well until butter is evenly distributed. Set aside.
In a large bowl, combine ingredients for Filling. Add about a quarter of the Topping mixture and stir to combine.
Transfer Filling to the skillet and spread remaining Topping mixture evenly over apples. Bake in oven for 50–60 minutes or until topping is golden brown and filling is bubbling. Serve warm with a scoop of vanilla ice cream and a drizzle of rum.
Use any sweet-tart baking apple, like Honeycrisp, Granny Smith, or Golden Delicious. For increased depth of flavor, use multiple varieties.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
