Chai Michigan Apple Crisp
Enjoy the warm flavors of fall with our Chai Michigan Apple Crisp, blending aromatic chai spices with crisp Michigan apples for a comforting dessert.
Created by Heather K. of Troy, OH.
Recommended Apple Variety:
Braeburn
Ingredients – Chai Spice Mixture:
- ½ teaspoon ground Saigon Cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
Ingredients – Spiced Apple Base:
- 6 large sweet-tart Michigan Braeburn apples, peeled, cored and thickly sliced
- 1/3 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon Chai
- Spice Mixture
Ingredients – Crisp Toppings:
- 2/3 cup unbleached all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup brown sugar, packed
- 1 teaspoon Chai Spice Mixture
- 1/2 cup (1 stick) melted butter
- ½ cup chopped toasted pecans
- ½ cup toffee bits (like Heath Bits o’Brittle)
Serving Size:
- 8 Servings
Directions – Chai Spice Mixture:
- Preheat oven to 350° F for baking later.
- Combine the spice mixture thoroughly. This spice mixture will be used in the Spiced Apple Base and the Crisp Topping.
Directions – Spiced Apple Base:
- Combine sliced apples, sugar, spice mix, and flour and dump into a greased 10” deep dish pie plate.
- Push the apples down slightly to make room for the topping.
Directions – Crisp Topping:
- Combine the first 4 dry ingredients and add melted butter until the mixture is crumbly.
- Stir in toasted pecans and toffee bits.
- Sprinkle over apple base – it will seem like too much topping, but it all works out – just mound it in the center slightly if necessary, or use a casserole dish if you prefer.
Directions – Baking:
- Bake at 350° F for 55-60 minutes. Use a drip pan to catch any juices that might bubble over. It will be golden and crisp on top and the apples should be tender and juicy.
- Cool for 10 minutes before serving – a scoop of good vanilla ice cream is an excellent complement.
