Honey Walnut Apple Crisp
This honey walnut apple crisp is one of my favorite desserts to make and it never disappoints. The combination of sweet honeycrisp and tart granny smith apples coated in honey, cinnamon, and nutmeg topped with a buttery oat and walnut crumble is everything you could want in a homemade dessert. It comes out of the oven golden and crispy on top with warm tender apples underneath that taste absolutely incredible.
What I love about this recipe is how simple it is to put together. You do not need any fancy equipment or techniques to make something that looks and tastes this good. The filling comes together in minutes, the topping is easy to make by hand, and your oven does the rest. Top it with a scoop of vanilla bean ice cream and some extra chopped walnuts and you have a dessert that everyone is going to be asking you to make again.
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Honey Walnut Apple Crisp
Difficulty: Easy6-8
20
minutes40-45
minutes (Total About 1 hour)The combination of sweet honeycrisp and tart granny smith apples coated in honey, cinnamon, and nutmeg topped with a buttery oat and walnut crumble is everything you could want in a homemade dessert.
Ingredients
Apples
- Apples - 5-7 Depending On Size (3 Honeycrisp, 3 Granny Smith)
- Lemon Juice - 1/2 Lemon
- Lemon Zest - 1/2 Lemon
- White Sugar - 1/3 Cup
- Brown Sugar - 1/3 Cup
- Honey - 1/3 Cup
- Vanilla Extract - 1 Tbsp
- Cinnamon - 1 1/2 Tbsp
- Nutmeg - 1 Tsp
- Pinch of Salt
- Cornstarch Slurry - 1 Tbsp Cornstarch + Water
Crisp Topping
- Flour - 3/4 Cup
- Cold Butter - 8 Tbsp
- Oats - 3/4 Cup
- Brown Sugar - 3/4 Cup
- Cinnamon - 1 Tbsp
Chopped Walnuts - 1/3 Cup
Prep:
Start by peeling your apples and cutting them into small cubes. In a large bowl, combine the apple cubes with the white sugar, brown sugar, honey, vanilla extract, cinnamon, nutmeg, lemon juice, lemon zest, and a pinch of salt. Mix everything together and set aside.
For the topping, add the flour, oats, brown sugar, cinnamon, and finely chopped walnuts to a separate bowl. Cut a stick of cold butter into cubes and add it in. Press the butter into the flour mixture by pinching each piece through your fingers until it is fully incorporated into a crumbly dough. Set aside.
Cooking:
In a medium heat cast iron skillet, add a pat of butter and then go in with the seasoned apples. Gently cook them and bring to a light simmer. You do not want to overcook them on the stove because they will continue cooking in the oven.
Stir in the cornstarch slurry to thicken up the filling, then begin crumbling your topping evenly over the apples until they are fully covered.
Baking:
Bake at 350 degrees for 40-45 minutes or until the topping is golden and crispy. You will know it is done when you can see the apple filling bubbling around the edges.
Top with a scoop of vanilla bean ice cream and some extra chopped walnuts for the perfect finish.
TIPS AND TRICKS:
-Using a mix of honeycrisp and granny smith apples gives you the best of both worlds. The honeycrisp brings natural sweetness while the granny smith adds a tartness that balances everything out.
-Make sure your butter is cold when making the topping. Cold butter creates those crumbly pockets that turn golden and crispy in the oven. If the butter is too warm it will blend too smoothly and you will lose that texture.
-Do not overcook the apples on the stovetop. You just want them to start softening and release some of their juices. They will finish cooking during the bake and you want them tender but not mushy.
-The cornstarch slurry is what thickens the filling and keeps it from being too runny. Mix the cornstarch with cold water before adding it in so it does not clump up.
-Let the apple crisp cool for about 10-15 minutes after it comes out of the oven before serving. This gives the filling time to set up so it is not too loose when you scoop it out.
WHAT TO SERVE WITH THIS:
-Vanilla bean ice cream is the classic topping and for good reason. The cold creamy ice cream melting into the warm apple filling is a combination that is hard to beat.
-A drizzle of caramel sauce over the top adds an extra layer of sweetness that pairs perfectly with the cinnamon and nutmeg in the filling.
-Whipped cream is a lighter alternative that still gives you that creamy contrast and lets the flavors of the apple crisp be the star.
FREQUENTLY ASKED QUESTIONS:
Can I use a different type of apple?
You can, but I recommend sticking with a combination of one sweet and one tart variety. Fuji or Gala work well as a sweet option, and Pink Lady can stand in for the granny smith. The key is having that balance so the filling is not one note.
Can I make this without walnuts?
Absolutely. If you have a nut allergy or just prefer to skip them, the crisp will still be delicious without them. Pecans are also a great substitute if you want a different nut option.
Can I prep this ahead of time?
You can assemble the entire dish and keep it covered in the fridge for up to a day before baking. When ready, pop it in the oven straight from the fridge and add a few extra minutes to the bake time. The topping stays crispy and the filling tastes just as good.
How do I store leftovers?
Cover the skillet or transfer to an airtight container and store in the fridge for up to 4 days. Reheat in the oven at 350 degrees for about 10 minutes to bring back the crispiness on the topping. The microwave works but the topping will soften up.
Can I use a baking dish instead of a cast iron skillet?
For sure. A 9x9 baking dish or any oven safe dish will work great. Cook the apples on the stovetop in a regular pan first, then transfer them to the baking dish before adding the topping and baking.
