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–+ servings
Rosemary Apple Crisp 1

Rosemary Apple Crisp

This Rosemary Apple Crisp combines the comforting sweetness of baked apples with the unexpected woodsy notes of fresh rosemary – a pairing that creates a remarkable harmony of flavors. The warmth of cinnamon and the earthy undertones of rosemary complement the natural sweetness of apples, creating a sophisticated dessert that's perfect for fall gatherings or cozy winter evenings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Pastry cutter (or fingers)

Ingredients
  

Apple Filling

  • 6 large apples preferably a mix of Honeycrisp and Granny Smith
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar can substitute coconut sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh rosemary finely chopped
  • 1 teaspoon vanilla extract

Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour can use whole wheat flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon fresh rosemary finely chopped
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup walnuts or pecans chopped, optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Wash and strip the rosemary leaves from the stems, then finely chop them.
  • Core and slice the apples into 1/4-inch thick pieces. Toss the apple slices with lemon juice in a large bowl immediately after cutting to prevent browning.
  • In a small bowl, mix together the sugar, flour, cinnamon, nutmeg, and 2 tablespoons of chopped rosemary. Add this mixture to the apples along with the vanilla extract, then toss until every slice is evenly coated.
  • In a medium bowl, combine the oats, flour, brown sugar, salt, and remaining 1 teaspoon of chopped rosemary. Using your fingers or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Spread the apple mixture evenly in your prepared baking dish. Sprinkle the crisp topping uniformly over the apples, then add chopped nuts if using. Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling at the edges.
  • Allow your Rosemary Apple Crisp to cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.

Notes

The rosemary provides an unexpected but delightful aromatic element to this classic dessert. For the best flavor, use fresh rosemary rather than dried. A mix of apple varieties will give you the most complex flavor profile, with both tart and sweet notes.
Leftovers can be stored covered in the refrigerator for up to 4 days. Reheat individual portions in a 300°F oven for 10-15 minutes to restore the crispness of the topping.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 4gSugar: 30g
Keyword Apple Crisp, Rosemary Dessert, Fall Dessert, Baked Apples, Herb-Infused Dessert
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