Baked Apple Crisp

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Gourmandise Baked Apple Crisp

Baked Apple Crisp

Course: Sweets
Sweets Sub-Category: Pies & Tarts
Author: Clémence Gossett
We run a pretty tight ship here at the school, but sometimes my math goes wrong and we end up with a lot of extra something-or-other (in this instance, a case -or two- of apples left over from our take & bake Thanksgiving pies class). Get ready for a few extra apple- based recipes as we work through the boxes (and boxes) of fruit.
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Roasted Apples

  • 4-6 Apples
  • 2 oz Butter 1/2 stick, softened
  • 1/4 cup Brown sugar
  • 1 tsp Kosher salt
  • 1 Tbsp Almond paste or 1/4 tsp almond extract

Crumble Topping

  • 1/2 cup Whole wheat flour
  • 1/2 cup Rolled oats oatmeal
  • 1/2 cup Sliced almonds nicely toasted
  • 1/4 cup Sugar
  • 1/4 cup Brown sugar
  • 3 oz Butter
  • 1 tsp Kosher salt


Roasted Apples

  • Preheat the oven to 350F and get out an 8”x8” square pan.
  • Cut your unpeeled appled in half and scoop out the core. Place these snuggly in your pan, peel side down. In a medium bowl, mix together (with a spoon or with your hands) the butter, brown sugar, salt and almond paste. Spoon this mixture into each of the scooped out centers of the apples.
  • Cover with foil or a cookie sheet and bake for about 25 minutes, or until the apples are just starting to be tender.


While the apples are baking, mix together your crumble ingredients with a fork or your fingers until they clump nicely together. Remove the pan from the oven and cover each apple generously with a mound of crumble. Bake for another 20 minutes, or until the crumble gets nice and golden.