Paula Deen Apple Crisp

Paula Deen Apple Crisp piles spiced apples, lemon zest and golden raisins under a buttery oat crumble. It feeds 20 and comes together in just 40 minutes. Bring it to a fall potluck, a cookout or a church supper and watch it go before the plates are cleared.

The topping makes or breaks this one. Paula cuts cold butter straight into the flour instead of melting it. That gives you those chunky, golden pieces that shatter when you bite through. Melt the butter and the whole thing goes flat and chewy.

Slice the apples about a quarter inch thick so they cook evenly under the crumble. If you do not have a camp Dutch oven, a regular oven at 350 degrees and a 9x13 dish work the same way. Keep the butter cold until you are ready to mix the topping.

Paula Deen Apple Crisp

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

235

kcal

A warm oat crumble baked over spiced apples, golden raisins and bright lemon zest. Cold butter cut into flour and brown sugar creates a crunchy topping that holds up against the soft, juicy fruit underneath.

Ingredients

• 10 cups peeled and sliced Apples
  

• 1/4 cup lemon juice
  

• 3 tablespoons divided lemon zest
  

• 3/4 cup granulated sugar
  

• 1/2 cup golden raisins
  

• 1 1/2 sticks Butter
  

• 1 1/4 cups all purpose flour
  

• 1 1/2 cups light brown sugar
  

• 1 1/2 cups oats
  

• 1 tablespoon cinnamon
  

• 1 teaspoon Nutmeg
  

• 1 teaspoon ground cardamom
  

• (or cooking spray) Vegetable oil

Directions

• Mix the filling: Combine apples, lemon juice, 1 tablespoon zest, sugar and golden raisins in a bowl.
• Make the topping: In another bowl, cut the butter into the flour and stir in the light brown sugar, oats, 2 tablespoons lemon zest, cinnamon, nutmeg and cardamom.
• Assemble and bake: Spray interior of camp Dutch oven with cooking spray or wipe with vegetable oil. Spread apple mixture in bottom of camp oven. Top with topping mixture. Bake at 350 °F by placing 8 coals under and 16 on lid. Continue cooking until apples are cooked and topping is brown.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Microplane zester grater, OXO swivel vegetable peeler. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this in a regular oven instead of a camp Dutch oven?

Yes. Use a 9x13 baking dish at 350 degrees. The cook time may run closer to 40 to 45 minutes since you lose the direct heat from coals on the lid. Check the topping at 35 minutes and tent with foil if it browns too fast. Paula serves it warm with ice cream or whipped cream, and that works just as well from a standard oven.

How long does apple crisp last in the fridge?

Covered and refrigerated, it keeps for about 3 days. The topping softens after the first day, but a few minutes in a 350 degree oven brings the crunch back. It freezes well for up to a month if you wrap it tight.

Can I prep the topping the night before?

The topping mixture stores well in the fridge overnight. Do not mix the apple filling ahead of time because the sugar pulls out moisture and leaves too much liquid on the bottom. Slice and toss the apples right before you bake.

What kind of apples hold up best in this crisp?

Firm baking apples like Granny Smith, Honeycrisp or Braeburn keep their shape. Softer varieties like Red Delicious or McIntosh break down into mush under the heat. Paula does not name the variety, so pick something tart and firm.

Why does Paula cut the butter cold into the flour instead of melting it?

Cold butter creates pockets of fat between the flour and oats. When those pockets hit the oven, they puff and crisp into the crunchy pieces you want on top. Melted butter coats everything evenly, which gives you a dense, flat layer instead of a crumble.