Black Sesame Apple Crisp
This Black Sesame Apple Crisp transforms the classic fall dessert into something extraordinarily sophisticated by combining the comforting warmth of baked apples with the nutty depth of black sesame seeds – creating a flavor profile that's both familiar and excitingly new.
Equipment
- 9x9 inch baking dish or 10-inch cast iron skillet
- Mixing Bowls
- Pastry cutter (optional)
Ingredients
For the Apple Filling:
- 6 medium apples preferably a mix of Honeycrisp and Granny Smith
- 2 tablespoons fresh lemon juice
- 1/3 cup granulated sugar can substitute coconut sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom optional but recommended
- pinch salt
For the Black Sesame Topping:
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/3 cup black sesame seeds lightly toasted
- 1 tablespoon black sesame paste can substitute with tahini plus 1 teaspoon activated charcoal for color
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter 1 stick, cubed
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or 10-inch cast-iron skillet.
- Peel, core, and slice the apples into approximately ¼-inch thick slices. Slightly varying your slice thickness creates more textural interest.
- In a large bowl, toss the apple slices with lemon juice, ensuring they're all coated. Add the sugar, flour, cinnamon, nutmeg, cardamom (if using), and salt. Toss until the apples are evenly coated.
- Arrange the seasoned apple mixture in your prepared baking dish, distributing evenly. Don't press down too firmly – some air pockets allow for steam to circulate during baking.
- In a medium bowl, combine the oats, flour, brown sugar, toasted black sesame seeds, black sesame paste, cinnamon, and salt. Mix thoroughly until the sesame paste is evenly distributed.
- Add the cold butter cubes to the dry mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle the black sesame topping evenly over the apples, covering the entire surface. Gently press down to create a cohesive layer, but don't compact it too firmly.
- Bake for 40-45 minutes, or until the topping turns deep golden and the apple filling is bubbling around the edges. If the topping starts browning too quickly, loosely cover with aluminum foil for the remaining bake time.
- Allow to cool for 15 minutes before serving for best flavor and texture.
Notes
- For best results, use a mix of firm-sweet (Honeycrisp, Pink Lady) and tart apples (Granny Smith, Braeburn) for balanced flavor and texture.
- Make ahead: Prepare the dish up to 24 hours ahead, refrigerate unbaked, and add 5-10 minutes to the baking time when cooking from cold.
- The flavor actually improves after day 2 as the sesame notes develop further.
- For a dairy-free version, substitute the butter with coconut oil (solid, not melted) or a plant-based butter alternative.
- Make a double batch of the black sesame topping and freeze half for up to 3 months for quick future desserts.
- Make ahead: Prepare the dish up to 24 hours ahead, refrigerate unbaked, and add 5-10 minutes to the baking time when cooking from cold.
- The flavor actually improves after day 2 as the sesame notes develop further.
- For a dairy-free version, substitute the butter with coconut oil (solid, not melted) or a plant-based butter alternative.
- Make a double batch of the black sesame topping and freeze half for up to 3 months for quick future desserts.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gPotassium: 185mgFiber: 5gSugar: 29gCalcium: 35mgIron: 1.5mg
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