There are few things more comforting in the fall than an apple crisp, with its crunchy topping and sweet filling, spiced with cinnamon and nutmeg. I’m a big fan of seasonal fruit crisps because they are not only Some Kinda Good when done right, but they are one of the easiest and fastest desserts to pull together. A smart way to showcase the season’s finest fruit, in spring, I make strawberry crisps, in summer, blackberry-peach crisps, and in winter, plums, pears and cranberries take center stage. Food is never more flavorful than when it is at its peak.

Every delightful dish needs texture, and the crumb topping in this recipe delivers. I use a combination of good granola and toasted, chopped pecans. Together with the brown sugar, butter and flour, the nuts and granola provide a nice crunch. Be sure to peel the apples and toss the slices in lemon juice to keep them from turning brown. You can use your fingers to combine the topping ingredients, but a pastry blender makes the job extra easy. For the filling, Granny Smith, Honeycrisp and Pink Lady apples are firm and crisp varieties that will keep their structure under heat. 

Serve the apple crisp warm with cold vanilla ice cream or fresh whipped cream; a sprig of garden mint finishes the dessert with flourish. This dish would make a great addition to your Thanksgiving table, or anytime you’d like to enjoy it. The leftovers, if any, make for a delicious breakfast with a hot cup of coffee.

I’m now accepting bookings for the fall and holiday seasons. If you’d rather let someone else do the cooking this season, I am at your service. Make a reservation by visiting RebekahLingenfelser.com. Happy fall, y’all!

Some Kinda Good Apple Crisp

Serves 4–6

For the filling

• 2 Granny Smith apples, peeled and sliced

• 2 Pink Lady apples, peeled and sliced

• 1 Tablespoon lemon juice 

• 2 Tablespoons granulated sugar

• 1 Tablespoon cornstarch

• ¼ teaspoon salt

• 2 teaspoons cinnamon 

• 2 teaspoons nutmeg

• 1/8 cup granola

For the topping

• ¼ cup self-rising flour

• ½ cup brown sugar

• ½ cup toasted pecans

• ¼ cup granola

• 4 Tablespoons (half stick) cold butter, diced

Preparation

Preheat the oven to 375 degrees. 

In a small bowl, toss the apple slices with the lemon juice until well coated. Set aside. 

In a small saucepan, over medium heat, toast the pecans in a dry skillet until fragrant, about 4–5 minutes. Remove from the heat and set aside. 

In a medium bowl, combine the sugar, cornstarch, salt, cinnamon, nutmeg and granola. Gently fold the apple slices into the sugar mixture. Pour the filling into a greased 1½-quart or 8-by-8-inch casserole dish. 

In a separate small bowl, combine the topping ingredients: flour, brown sugar, toasted pecans and granola. Add the butter and blend the ingredients quickly with your hands until small, pea-size crumbles form. Sprinkle the brown sugar mixture evenly over the apple filling.

Bake for 30 minutes. Let the apple crisp cool slightly before serving.