Rosemary Infused Honeycrisp Apple Crisp
This sophisticated twist on a classic apple crisp combines the natural sweetness of Honeycrisp apples with aromatic rosemary for a dessert that's simultaneously comforting and surprisingly complex. The crisp golden topping perfectly complements the tender, herb-infused apples beneath, creating an elevated dessert experience.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Pastry Cutter
Ingredients
For the Apple Filling
- 6 large Honeycrisp apples about 3 pounds, peeled, cored, and sliced into ¼-inch pieces
- 2 tablespoons fresh rosemary finely chopped (or 2 teaspoons dried)
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch sea salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup cold unsalted butter cubed
- 1/2 teaspoon kosher salt
- 1 sprig rosemary leaves removed and finely chopped
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. The wide surface area allows for optimal caramelization of both apples and topping, creating more crispy edges.
- In a large bowl, combine the sliced Honeycrisp apples with the chopped rosemary. Add the granulated sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss gently but thoroughly until all apple slices are evenly coated.
- In a separate medium bowl, combine the oats, flour, brown sugar, and salt. Using your fingertips or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Transfer the apple mixture to your prepared baking dish, spreading it into an even layer. Scatter the crisp topping evenly over the apples, making sure to cover the entire surface.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and you can see the filling bubbling around the edges. If the topping begins to brown too quickly, loosely cover with aluminum foil for the remainder of the baking time.
- Allow the crisp to cool for at least 15 minutes before serving. This resting period is essential for the filling to set properly and for the flavors to fully develop.
Notes
- If your kitchen is warm, consider chilling the prepared topping for 10 minutes before baking to keep the butter cold.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
- For a vegan version, coconut oil can replace butter.
- Pink Lady or Braeburn apples make excellent alternatives if Honeycrisp aren't available.
- The flavors actually intensify after the first day, with many tasters preferring day-two servings when the rosemary has fully permeated the dish.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
- For a vegan version, coconut oil can replace butter.
- Pink Lady or Braeburn apples make excellent alternatives if Honeycrisp aren't available.
- The flavors actually intensify after the first day, with many tasters preferring day-two servings when the rosemary has fully permeated the dish.
Nutrition
Calories: 380kcalCarbohydrates: 65gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgFiber: 5gSugar: 42g
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