Rose Water Apple Crisp
This Rose Water Apple Crisp brings together the comforting warmth of baked apples with the delicate floral notes of rose water—a combination that dates back centuries in Middle Eastern and Mediterranean cuisines but remains surprisingly underutilized in Western baking.
Equipment
- 9x9 inch baking dish or 10-inch cast iron skillet
- Mixing Bowls
Ingredients
Apple Filling
- 6 medium Honeycrisp apples about 2.5 pounds, peeled, cored, and sliced ¼-inch thick (Granny Smith or Pink Lady work beautifully too)
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar or coconut sugar for a deeper caramel note
- 2 tablespoons all-purpose flour
- 1-2 teaspoons high-quality rose water start with less if you're new to this flavor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 pinch salt
Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped pistachios optional but highly recommended for texture and color
- dried rose petals for garnish (ensure they're food-grade)
Instructions
- Preheat your oven to 350°F (175°C). Position your rack in the middle of the oven. Lightly grease a 9x9 inch baking dish or 10-inch cast iron skillet with butter or cooking spray.
- In a large mixing bowl, toss the sliced apples with lemon juice. In a separate small bowl, whisk together the sugar, flour, rose water, cinnamon, cardamom, and salt until well combined. Pour this mixture over the apples and gently fold until every slice is coated.
- Combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Using your fingertips, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Fold in the chopped pistachios if using.
- Transfer the apple mixture to your prepared baking dish, ensuring an even layer. Sprinkle the crisp topping evenly over the apples, covering them completely.
- Bake for 45-50 minutes, or until the filling is bubbling around the edges and the topping is golden brown. If the topping starts to darken too quickly, loosely cover with aluminum foil after about 30 minutes of baking.
- Remove from the oven and let cool for at least 15-20 minutes. Just before serving, sprinkle with dried rose petals for garnish.
Notes
Over-flavoring with rose water is the #1 mistake with floral ingredients. Start with less than you think you need.
For a gluten-free option, substitute all-purpose flour with almond flour in the filling and use a 1:1 gluten-free flour blend in the topping.
For a vegan version, replace butter with coconut oil or a high-quality vegan butter substitute.
The flavors actually develop and improve after the first day.
You can prepare the components 1-2 days ahead and assemble just before baking.
Nutrition
Calories: 325kcalCarbohydrates: 54gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 100mgFiber: 4gSugar: 35gVitamin C: 8mgIron: 6mg
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