Apple crisp season has officially entered the chat. đđ
Warm cinnamon-spiced apples, a golden crunchy oat topping and a scoop of vanilla ice cream melting over the topâŚhonestly, do we need to say anything else?
Well, actually, yesâbecause this isnât just any apple crisp.
Our Apple Crisp with Butter Olive Oil and Gravenstein Apple Balsamic gives the classic fall dessert a delicious Little Shop twist. The Butter Olive Oil adds rich, buttery flavor to the crisp oat topping, while our Gravenstein Apple Balsamic makes those juicy apples taste even more apple-y, with just the right balance of sweetness and tang.
And when you serve it warm with vanilla ice cream and a tiny drizzle of Apple Balsamic over the top? Ohhhh yes. đ
The Ultimate Easy Fall Apple Dessert
There are plenty of reasons we love apple pie, but sometimes you want all of that warm, cinnamon-spiced goodness without rolling out a pie crust.
Enter the apple crisp.
It is easy, rustic, cozy and wonderfully forgiving. Toss the apples together, mix up the oat topping, bake until bubbly and golden and your kitchen suddenly smells like you have your entire fall life together.
We will happily take the credit. đ
Why Add Gravenstein Apple Balsamic to Apple Crisp?
Gravenstein Apple Balsamic Vinegar might just be our secret weapon for apple desserts.
Its bright apple flavor complements fresh apples beautifully while a little balsamic acidity keeps the dessert from becoming overly sweet. As the apples bake, the balsamic blends with the cinnamon, brown sugar and natural apple juices to create an irresistible syrupy filling.
It's a small addition that gives this classic dessert a surprisingly delicious upgrade.
Butter Olive Oil Makes the BEST Crisp Topping
Our Butter Olive Oil brings all that cozy buttery flavor we love to the oat topping without having to melt or cut in traditional butter.
Simply stir it into rolled oats, flour, brown sugar and cinnamon and you have a crumbly topping ready for the oven in minutes.
Easy cleanup? We like that too.
What Apples Are Best for Apple Crisp?
For the best apple crisp, choose apples that hold their shape when baked and offer a nice balance of sweet and tart flavor.
Granny Smith apples are always a great choice, but Honeycrisp, Braeburn, Pink Lady, Cortland and Fuji are delicious too.
Better yet, use a combination of two or three varieties. The mix of flavors and textures makes the finished crisp even better.
The Secret to a Really Good Apple Crisp
Do not slice your apples too thin. You want them tender after baking, but not completely broken down into applesauce.
About 1/4-inch thick is just right.
And do not be shy with the topping! Every spoonful deserves plenty of crispy, cinnamon-y oat goodness.
Serve It WarmâŚObviously
You can absolutely enjoy apple crisp on its own, but a warm helping topped with a scoop of cold vanilla ice cream is very difficult to beat.
Then comes our favorite finishing touch: a light drizzle of Gravenstein Apple Balsamic over the ice cream.
Warm crisp. Cold ice cream. Sweet-tart apple balsamic.
That is the kind of dessert situation we can get behind. đ¨đ
Perfect for Fall Entertaining
This easy homemade apple crisp is wonderful for September dinners, Sunday suppers, fall gatherings, Thanksgiving dessert, Friendsgiving or cozy weekend baking.
It can also be assembled ahead of time and baked when you're ready to serve it, making it especially handy when you're entertaining.
Apple Crisp with Butter Olive Oil & Apple Balsamic
If you're looking for an easy apple crisp recipe without traditional butter or simply want a fun new way to use flavored olive oil and balsamic vinegar in baking, this recipe is a keeper.
Grab your Butter Olive Oil and Gravenstein Apple Balsamic from The Little Shop of Olive Oils, find yourself a few beautiful fall apples and get ready for your kitchen to smell absolutely amazing.
And don't forget the vanilla ice cream. Trust us on this one. đ
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