Apple Custard Crisp Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - Crisp Topping
  • Directions:

    Make crisp topping first. In a medium bowl, whisk together flour, sugars, cinnamon and salt. Add cubes of butter, tossing until butter is coated. Squeeze and rub ingredients together with fingers to form moist clumps and curds (or use a pastry blender to blend to a coarse crumbled consistency).

    Sprinkle with vanilla and toss 'til combined. Refrigerate for at least 1 hour (or up to 4 days).

    Preheat oven to 375 degrees F and set oven rack in center of oven. Place a deep-dish 9-inch pie plate on a baking sheet lined with parchment paper or aluminum foil to catch spills.

    Peel, halve, core, and cut apples into 1-1/2 inch cubes. Place apple cubes in pie plate.
    Stir in lemon zest and juice.

    In a medium bowl, whisk together cream, brown sugar, spice, egg and egg yolk until blended thoroughly; whisk in rum and vanilla. Pour custard over apples and jiggle pie plate so custard slides into all the spaces between the apple pieces.

    Scatter crisp topping over the apple custard, and tap topping lightly with fingers so it sticks.

    Place in oven and bake until crisp is golden brown and apples are tender, about 50 to 60 minutes. If crisp starts to brown too quickly, loosely tent with aluminum foil while it finishes baking.

    Place baking sheet on a wire rack and let crisp rest at least 10 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.

    Brief Description

    Creamy apple pie filling topped with a crumbly crisp.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min
    Cook Time: 1 hour(s)


    Adapted from WSJ and "Everyday Dorie" by Dorie Greenspan

    Posted By:


    Posted On:

    November 24, 2018

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