Everyone at Foxfield Inn breathes a sigh of relief when fall arrives in Charlottesville, Virginia. The air is crisp, the mountain views are clear, the leaves are preparing for their showy display, and the apples are veritably rolling off the trees and into our kitchen.
Fruit crisps are an easy and delicious way to use seasonal fruit. This apple crisp can be seasoned with your favorite spices–cinnamon and nutmeg, even ginger or cardamom. We typically serve it as a sweet ending to breakfast, but you can certainly fold it into some yogurt to lighten it up, if you wish.
Perfect Apple Crisp
Makes 4 generous servings, easily doubled or halved
For the fruit…
- 2 Tablespoons unsalted butter
- 4 medium apples, cored and roughly diced (count on 1 medium apple or 1/2 large apple per person)
- 2 Tablespoons brown sugar
- 2 Tablespoons granulated sugar
- Spices – we recommend 1 teaspoon cinnamon and 1/4 teaspoon nutmeg but your favorite combination of spices including cloves, allspice, star anise, cardamom, or ginger can be used
- 1 Tablespoon cornstarch
For the topping…
- 1/2 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup walnuts, chopped (optional)
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon oil
Melt the butter in a 10 or 12 inch pan over medium heat. Add the diced apples, and sprinkle on the sugars, spices, and cornstarch. Stir to coat all the fruit, cook until just softened and the sauce has thickened.
Fruit may be made ahead to this point. Simply refrigerate cooked fruit and divide among serving dishes when ready to bake.
Stir together all the dry ingredients. Using a food processor or your hands, work the butter and oil into the dry ingredients until they come together and are cohesive. Topping may be made ahead and frozen until ready to use.
Place fruit in oven-safe bake ware, such as individual ramekins, and top with 2-3 tablespoons of the crumble topping. Bake at 350F for 20 minutes (more or less depending on size of baking dish) until the crisp is lightly brown and fruit is gently bubbling. Remove from oven and cool 5-10 minutes before serving. Serve with vanilla yogurt, vanilla or caramel ice cream, or a simple dollop of whipped cream.
Check out more Foxfield Inn recipes here
This fall comfort food is an excellent way to finish up a breakfast at Foxfield Inn. Maybe it will be on the menu when you visit us! If you’d like to make this recipe using apples you picked yourself while you are visiting Charlottesville, check out Carter Mountain Orchard and Henley’s Orchard. What is your favorite way to cook or eat apples in the fall? Leave a comment below to share your thoughts.
Dan & Kathryn Bundy
Foxfield Inn | A Charlottesville, VA Bed & Breakfast