A cozy fall dessert with a citrusy twist — tender baked apples get a splash of our Cara Cara Orange-Vanilla White Balsamic in both the filling and the buttery crumb topping, adding a bright, floral note you won’t get from a standard apple crisp. Serve warm with vanilla ice cream and a final drizzle of EVOO.
Ingredients
For the Filling:
- 2 lbs apples, cored, peeled, & sliced ¼” thick
- ¼ cup light brown sugar
- 1 Tbsp Cara Cara Orange – Vanilla White Balsamic
- 1 Tbsp all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp salt
For the Crisp Topping:
- 9 Tbsp unsalted butter, melted
- 1 tsp Cara Cara Orange – Vanilla White Balsamic
- ¾ cup all-purpose flour
- 1 cup old fashioned oats
- ½ cup light brown sugar, tightly packed
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
Instructions
- Preheat oven to 375°F, lightly oil a 9×9 or 11×7 glass baking dish with EVOO
- To make the filling, in a large bowl, combine the sliced apples, brown sugar, balsamic, flour, cinnamon, and salt. Stir until the apples are well coated. Set aside.
- To make the topping, in a small bowl, whisk together the melted butter and balsamic. In a separate bowl, mix flour, oats, brown sugar, baking soda, salt, and cinnamon. Pour the butter/balsamic mixture into the dry ingredients and stir with a fork until clumpy.
- Spread the apple mixture evenly in your prepared pan sprinkling the crumb topping evenly over the apples.
- Bake for 45–50 minutes, until the topping is golden brown and the apples are tender.
- Scoop warm crisp into bowls, top with a scoop of vanilla ice cream, and finish with a drizzle of your EVOO.
