Molasses adds an extra layer of deep, dark sweetness to the filling of this old-fashioned apple crisp. Serve it warm from the oven with a scoop of vanilla ice cream for the perfect ending to a fall feast.
Molasses Apple Filling:
- 4 medium-sized apples, such as honeycrisp or gala
- 2 tbsp water
- 2 tbsp molasses
- 2 tbsp brown sugar
- 1 tbsp flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch salt
- 1/2 cup flour
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/4 cup butter
- 1/4 cup finely chopped walnuts
- Preheat oven to 350F. Lightly butter a 2-qt shallow casserole dish or an 8″ square baking pan.
- Core and thinly slice the apples. You should have around 5-6 cups, depending on how big your apples are. (I leave the apples unpeeled for a more rustic texture, but feel free to peel them before slicing if you want a softer, more pie-like filling.)
- In a large mixing bowl, toss the apples together with water, molasses, brown sugar, flour, cinnamon, ginger and salt. Tumble into the prepared casserole dish, spreading out into a more or less even layer.
- In a second mixing bowl, stir together the flour, oats, brown sugar and salt. Using two knives or a pastry cutter, cut in the butter until you have a fine, crumbly mixture. Stir in the chopped walnuts. Scatter the crumble onto the apples, covering evenly.
- Bake in preheated oven for 40-50 minutes, or until the crisp is golden-brown and bubbly around the edges. Let stand for 15 minutes before spooning into bowls if serving warm, or let cool completely if you’d prefer to serve at room temperature.
- Category: Dessert
- Method: Baked
- Cuisine: Canadian