If Apple Crisp and Apple Pie had a baby and you smothered it with caramel or glaze, this would be the yummy baby. This lovely pan of yum can be made to serve a crowd or cut in half and made for your family. What better way to say, “It’s fall and I love you!” than a bar of this goodness? 🙂
A tender flaky crust holds apple pie at its cinnamon finest and then is covered with apple crisp topping and drizzled with caramel or a powdered sugar glaze.
Begin by making the crust.
Combine 2 c. flour,
1/2 tsp. salt,
and 1/2 tsp. baking powder in a food processor. Pulse a few times to combine.
Add in 3/4 c. (12 T.) butter that is very cold and cut into small cubes. Pulse until the mixture has clumps the size of peas.
Add ice water in by Tablespoonfuls JUST until the mixture comes together a bit and when pressed, holds together. Dump the mixture onto a large piece of parchment paper (use a bit of extra flour if needed to work with the dough), and gently work with it to form a ball. Use a rolling pin to roll into a large rectangle shape about 12×17″. You’ll be using a 10×15″jelly roll pan so you want it just a bit bigger than your pan. Use the rolling pin to carefully transport the crust to the pan. Roll the extra crust edges under itself and crimp the way you’d like it. Feel free to let this look rustic. It’s gonna be gorgeous no matter what.
To make the filling peel, core, and slice about 12 apples to equal about 10-12 cups.
In a large bowl, gently stir 2 c. sugar,
4 T. flour,
and 2 tsp. cinnamon into the apples.
Pour the filling into the crust and gently press it to even it out.
Preheat your oven to 400 degrees.
To make the crisp topping, combine the following ingredients using a mixer or pastry blender:
1/2 c. cold butter,
1 c. rolled oats,
1 c. brown sugar,
and 1 c. flour until the mixture has pea sized clumps of butter. Sprinkle over the apples.
Bake at 400 degrees for 40 minutes or so or until the crust is golden brown and the apples are bubbly and tender.
To make a half of a recipe, use a 9×13″ pan and half all of the ingredients.
Let cool and serve with drizzled caramel topping or make a glaze. Store in the refrigerator.
4 T. softened butter
2 c. sifted powdered sugar
1/2 tsp. vanilla
Add milk or heavy cream 1 T. at a time until the glaze reaches a pourable texture. You can always change the texture by adding more powdered sugar or more milk/cream.
- 2 c. flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¾ c. (12 T.) cold butter
- up to ½ c. ice water
- 12 c. peeled, cored, sliced apples
- 2 c. sugar
- 4 T. flour
- 2 tsp. cinnamon
- Crisp topping:
- ½ c. butter
- 1 c. rolled oats
- 1 c. brown sugar
- 1 c. flour
- Caramel Topping
- 2 c. sifted powdered sugar
- 4 T. softened butter
- ½ tsp. vanilla
- 2-4 T. milk or heavy cream
- To make the crust, mix the flour, salt and baking powder in a food processor by pulsing a couple times. Pulse the cubed butter in until the butter is the size of peas. Slowly drizzle the ice water in 1 T. at a time JUST until the dough starts to hold together. Pour the mixture out onto parchment paper (add a bit of flour if needed to work with the dough) and form a ball. Roll the dough into a 12x15" rectangle. Using the rolling pin, transfer the dough to a 10x15" jelly roll pan, folding the extra crust under itself and crimping the edges.
- Peel, core, and slice apples to equal 10-12 cups. In a large bowl, pour sugar, flour, and cinnamon over the apples and gently stir to coat. Pour the filling into the crust.
- Preheat oven to 400 degrees.
- To make the crisp topping, use a mixer or pastry blender to cut the butter, oats, brown sugar, and flour together. Sprinkle over the apples.
- Bake for 40 minutes or until the crust is golden brown.
- Let cool and serve with caramel topping or glaze.
- To make the glaze, mix the butter, sifted powdered sugar, and vanilla and drizzle in the milk/cream until desired texture for pouring. Add more sugar or milk/cream until desired texture.
- Store in the refrigerator.