Bea's No-Peel Apple Crisp (Do You Have to Peel Apples for Apple Crisp?) by Alice Medrich - Recipe Print View

Step 1

Position a rack in the lower third of the oven and preheat the oven to 350° F (176° C). To make the topping: Combine all of the ingredients in a bowl and mix well. Set aside. To make the filling: Combine the orange zest, juice, and chopped apricots in a small bowl. Let the apricots soften while you prepare the apples. Mix the sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 to 4 chunks. Toss the apples with the sugar and cinnamon. Stir in the apricots and juice. Scrape the mixture into a 2-quart baking dish about 2 inches deep and spread it evenly. Distribute the crumbly topping evenly over the apples. Bake for 1 1/4 to 1 1/2 hours until the crisp is well browned on top and the juices are bubbling and thickened when you tilt the dish. (If your apples were a bit dry, you may not see any juices towards the end of the baking time; if so, the well-browned topping is your cue to doneness.) Serve warm or cold.