Thanksgiving's Deep Dish Apple Crisp | The Spice Girl Blog

Oh, the beloved Thanksgiving Day. It's one of those days that Spaniards always ask me if it's like what they see in the movies, and it totally is.

You wake up, and you maybe skip breakfast and lunch to be able to definitely stuff.your.face. with turkey, stuffing, gravy, more turkey, mashed potatoes, green bean casserole, cranberry sauce, sweet potato casserole, and more turkey and dressing.

Then, the Turkey coma - something about Tryptophan.

After the food/Turkey coma, it's dessert time. And by dessert time, I mean it's Thanksgiving's Deep Dish Apple Crisp time.

This dessert for Thanksgiving is perfect because I *think* it is impossible for it to go wrong, and it can be put together in 10 minutes (if you have an apple peeler/corer - see below). If you're running low on oven space, it can be baked Thanksgiving morning or while the family is eating turkey.

This deep dish apple crisp with only 6 apples was quite a doozy for me. I did not realize how blessed I was to have an apple peeler machine in Florida. (The link below is an affiliate link which means I get a small amount of money for coffee if you decide you need an apple peeler machine in your life)

Precision Kitchenware - Stainless Steel Apple Peeler Corer and Slicer - Luxury Black Edition

Exhibit A: the need for an apple peeler & corer — Exhibit A: the need for an apple peeler & corer

But, I digress. The flavor of the final product made the tedious peeling and coring worth it. I mean, how can you go wrong with slowly cooked apples in cinnamon and crumbly goodies on top. You can't. So here's how to tackle your own Thanksgiving Deep Dish Apple Crisp.

Thanksgiving's Deep Dish Apple Crisp | Adapted from Food52's Open-Faced Deep Dish Apple Pie
Makes one 9-10 inch crisp
For the crust:
1/2 c extremely cold butter and cut into cubes
1 c flour
1/2 teaspoon salt
1/4 c ice water

1. Put butter and flour in food processor pulsing until little clumps form. Add water, 1 tablespoon at a time, pulsing after each addition. Add water until the dough forms a ball. Remove, roll into a disk shape, and refrigerate 30 minutes.

For the filling:
6 large apples (bonus points for a variety of apples)
1/2 c light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt

For the topping:
4 tablespoons melted butter
1/2 c all-purpose flour
1/2 c oats
1/2 c light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 c chopped toasted walnuts
1/4 c turbinado sugar (optional)

1. Peel and slice apples 1/4 inch thick. Place in large bowl and toss with the rest of the filling ingredients.
2. Remove pie crust from refrigerator, and on a floured surface, roll out into a 12 inch-diameter circle.
3. Place crust in a pie pan or casserole dish with at least 3 inch high sides (the higher the better).
4. Place filling on top of the crust.
5. Preheat oven to 400 degrees Fahrenheit. Make the topping by combining all ingredients in a bowl. Pile over apples covering completely. Sprinkle turbinado sugar if using.
6. Bake for 10 minutes at 400 degrees.
7. Lower heat to 350 degrees and bake for 60-75 minutes.
8. Let cool before serving. Enjoy!