Apple-Walnut Crisp

This is a great recipe to make with kids. Have the kids help you peel the apples. Then while you core and slice them, have the kids blend the ingredients for the walnut topping together with their fingers—they love this step. Serves 6.

For the Apple Filling

6 firm, tart apples, peeled, cored and sliced
2 teaspoons fresh lemon juice
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons water

For the Walnut Topping

1/2 cup walnuts, finely chopped
1 cup flour
6 tablespoons brown sugar
pinch of cinnamon
pinch of salt
6 tablespoons cold unsalted butter, cut into pieces

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the apples, lemon juice, 1/4 cup of brown sugar and flour. Turn the mixture into a large, 2″ deep baking dish or several smaller baking dishes. Sprinkle with water.
  3. In a separate bowl, combine the walnuts, flour, remaining brown sugar, cinnamon and salt. Work the butter pieces in with your fingers until the mixture is crumbly. Pour the mixture over the apples and press lightly to fit it all into the baking dish.
  4. Place the crisp on a cookie sheet and bake until it is golden brown and bubbly around the edges of the dish, about 45 minutes. Let stand for at least 10 minutes before serving.

Pear-Hazelnut Crisp Variation: We love combining the sweetness of apples with crunchy walnuts. Try using Bosc, Bartlett or d’anjou pears instead of apples and use hazelnuts instead of walnuts.

Whipped Cream

1 1/2 cups cold heavy cream
1 teaspoon confectioner’s sugar, or to taste
1 teaspoon vanilla extract, or to taste

In a large mixing bowl, whisk the cream, sugar and vanilla together until soft peaks form. Be careful not to over whip and turn the cream to butter! Chill in the refrigerator until ready to use.

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