Cornmeal Streusel Apple Crisp
A delightful twist on the conventional apple crisp that combines the rustic texture of cornmeal with sweet, tender apples. This unique cornmeal topping delivers a satisfying crunch that traditional recipes simply can't match, creating a dessert experience that's both familiar and excitingly new.
Equipment
- 9x13-inch Baking Dish
- Large Mixing Bowl
- Medium Mixing Bowl
- Pastry cutter or forks
Ingredients
Apple Filling
- 6 large Honeycrisp apples about 3 pounds, peeled, cored, and sliced ¼-inch thick
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Cornmeal Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal medium grind for best texture
- 3/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup pecans or walnuts chopped, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, nutmeg, and salt. Let the mixture stand for 10 minutes to allow the apples to release some of their juices.
- After 10 minutes, sprinkle the cornstarch over the apples and toss again until evenly coated.
- Pour the apple mixture, including all juices, into your prepared baking dish. Spread the apples evenly to ensure uniform cooking.
- In a medium bowl, whisk together the flour, cornmeal, brown sugar, cinnamon, and salt until well combined.
- Add the cold cubed butter and use your fingers, a pastry cutter, or two forks to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. If using nuts, fold them in now.
- Sprinkle the cornmeal streusel mixture evenly over the prepared apples. Don't press it down—the slightly uneven application creates delightful textural contrasts as it bakes.
- Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If you notice the topping browning too quickly, loosely cover with aluminum foil for the remaining bake time.
- Remove from the oven and allow to cool for at least 5 minutes before serving. This brief cooling period allows the filling to set slightly while still serving the dessert warm.
Notes
- For a tarter flavor, substitute Granny Smith or Pink Lady apples
- The crisp can be prepared up to 24 hours in advance and refrigerated unbaked
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend
- The cornmeal streusel topping can be made separately and frozen for up to 2 months
- Leftovers can be stored covered in the refrigerator for up to 4 days
- The crisp can be prepared up to 24 hours in advance and refrigerated unbaked
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend
- The cornmeal streusel topping can be made separately and frozen for up to 2 months
- Leftovers can be stored covered in the refrigerator for up to 4 days
Nutrition
Calories: 385kcalCarbohydrates: 65gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 120mgFiber: 5gSugar: 42g
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