Apple Crisp for Guests Who Do Not Want Pumpkin Pie
Apple crisp is useful when the table needs an alternative to pumpkin pie. The selected King Arthur formula uses a nine-inch square pan, sliced apples and an oat crumb topping, with sugar adjusted within the source’s range for the fruit.
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Source formula: King Arthur Baking. Explanatory copy is original; this project has not kitchen-tested the recipe.
Selected formula and sequence
Ingredients
- Filling: 3 lb apples to yield 2 lb peeled/cored sliced fruit; 2 Tbsp apple cider or lemon juice; 53–159 g brown sugar according to apple sweetness; 28 g melted butter; 1.5 tsp apple-pie spice; 20 g all-purpose flour; 1/4 tsp salt
- Topping: 90 g all-purpose flour, 45 g quick oats, heaping 1/4 tsp salt, 142 g packed brown sugar, 1 tsp cinnamon, 3/4 tsp baking powder, 113 g cold butter
Method
- Heat 350°F; grease 9 in square pan. Slice prepared apples about 1/4 in; toss with remaining filling ingredients and spread in pan.
- Mix dry topping; work in cold butter to irregular crumbs. Spread over apples.
- Set pan on a lined sheet to catch drips. Bake about 60 min to bubbling filling and golden topping; source range 55–65 min.
- Cool at least 20 min before serving; cooled crisp firms more. Source permits cooling completely then reheating individual portions briefly.
Yield: One 9 in square crisp; source does not establish a precise guest count
Timing: 15 min prep plus 55–65 min bake plus at least 20 min cooling: 90–100 min planning subtotal, not source headline 70 min alone
Allergen checks: Wheat; Milk; Oat-label cross-contact; selected no-nut version
Measure prepared fruit
The starting apple weight includes peel and cores; the formula distinguishes that from the prepared sliced fruit. Peel, core and slice before judging how much filling you have. A peeler does only the peeling job, so keep a safe board and appropriate coring and slicing tools available.
Keep the sugar range honest
The source gives a range according to the apples’ sweetness. It is a choice in the formula, not missing information to fill with a guessed universal amount. Select a value within that range and note it for your own next bake. This article does not claim that a specific apple variety or sugar amount has been tested by us.
Use the square pan specified
Changing to a large rectangular dish changes filling depth and topping spread. Stay with the nine-inch square arrangement here. Place it on a lined sheet to catch drips, with the parchment used within its manufacturer’s temperature directions.
Leave cooling time in the plan
Bubbling filling is hot. The source calls for at least twenty minutes before serving; the filling firms further as it cools. That time belongs in the meal schedule. The recipe yields one crisp, and this guide does not invent a fixed guest count from the picture.
Serve without adding an unqualified variation
The selected topping omits optional nuts. Read oat and flour labels if allergen cross-contact matters. Ice cream or custard would be an additional serving choice with its own ingredients and storage handling, rather than part of this qualified formula.
Useful equipment, if you need it
Check what you already own before buying. These are source- and specification-based selections, not hands-on product tests. Check the exact variant and current instructions before use.
USA Pan Nine-Inch Square Pan
The USA Pan nine-inch square pan matches the source footprint. It is silicone-coated aluminized steel with a 450°F maximum. Hand wash and avoid aerosol spray and sharp metal tools. The illustrations explain the square-pan format, not this exact product’s appearance.
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OXO Swivel Peeler
The single OXO swivel peeler assists with the apples’ peel. It does not core or slice them. Work carefully and keep the blade directed away from fingers; an existing suitable peeler remains a useful alternative.
This is a paid Amazon product link.
For related planning, see Preparing sliced apples for a different serving purpose. Follow that article for its own use case; it does not change this recipe or product’s instructions.
Storage and serving limits
No specific storage interval on selected page; do not invent one. No new pan-size conversion.
For perishable-food service, follow FDA buffet guidance: keep hot food at 140°F or warmer and cold food at 40°F or colder; limit time outside temperature control to two hours, or one hour above 90°F. Recipe storage advice is separate from buffet holding.