Save The first time cardamom entered my baking life was completely by accident. I'd reached for cinnamon but grabbed the wrong jar, and that happy mistake completely changed how I think about apple desserts. Now this crisp is the one my family actually requests by name, especially when the weather turns cold and everyone needs something warm from the oven.
Last autumn, I made this for a small dinner party and watched one friend literally close her eyes after the first bite. She said it reminded her of the apple cardamom pastries her grandmother used to make in Sweden, which I took as the highest possible compliment. Something about this combination just feels like home, whatever version of home you grew up with.
Ingredients
- 6 medium apples: I like using a mix of Granny Smith for tartness and Honeycrisp for natural sweetness, peeled and sliced into uniform wedges so they cook evenly
- 2 tbsp lemon juice: This keeps the apples from browning and adds a bright counterpoint to all those warm spices
- 1/3 cup granulated sugar: Just enough to draw out the apple juices without making things cloyingly sweet
- 1 1/2 tsp ground cardamom: The star of the show, use fresh cardamom if you can find it because the flavor is infinitely better
- 1 tsp ground cinnamon: Works alongside the cardamom rather than overpowering it
- 1/4 tsp ground nutmeg: Adds depth without making the spice profile too complicated
- 1 tbsp all-purpose flour: Helps thicken those beautiful apple juices as they bubble up
- Pinch of salt: Wakes up all the other flavors
- 3/4 cup old-fashioned rolled oats: Steel-cut oats wont work here, you want that flat texture that turns gorgeously golden
- 1/2 cup all-purpose flour: Creates structure in the crumble so it doesnt just turn into oatmeal
- 1/2 cup light brown sugar: The molasses in brown sugar gives the topping a deeper caramel flavor
- 1/3 cup sliced almonds: These toast in the oven and add the most wonderful nutty crunch
- 1/2 tsp ground cardamom: Yes, more cardamom in the topping because that flavor should carry through every layer
- 1/4 tsp salt: Balances the sweetness of the brown sugar
- 1/2 cup unsalted butter: Must be cold and cut into small cubes, this is what creates those irresistible crumbly pockets
Instructions
- Get your oven ready:
- Preheat to 350F and butter a 9-inch baking dish, making sure to get into all the corners so nothing sticks later
- Prepare the apples:
- In a large bowl, toss the sliced apples with lemon juice, sugar, cardamom, cinnamon, nutmeg, flour, and that pinch of salt until every piece is coated
- Build the filling:
- Spread the apple mixture evenly in your prepared baking dish, pressing down gently to remove any large air pockets
- Mix the crumble:
- Combine oats, flour, brown sugar, almonds, cardamom, and salt in a separate bowl, then work in the cold butter with your fingers until everything looks like coarse crumbs with some pea-sized pieces remaining
- Add the topping:
- Sprinkle the crumble mixture evenly over the apples, dont press it down, you want those lovely craggy bits that get extra crispy
- Bake until golden:
- Bake for 40 minutes until the topping is deeply golden and those apple juices are bubbling up around the edges
- Let it rest:
- Cool for at least 15 minutes before serving, this helps the filling set so you get nice clean scoops instead of a spoonful of apple soup
Save My neighbor texted me at 11pm once because the smell from my kitchen had drifted through open windows and she couldnt stop thinking about it. Now we have this little tradition where I bring over a small dish whenever I make it, and her whole family waits by the door like Im delivering something sacred.
Making It Your Own
Pears work beautifully here too, especially Bosc or Anjou varieties that hold their shape during baking. Ive also played around with adding fresh ginger to the apple mixture, which adds this lovely bright heat that plays so nicely with the cardamoms floral notes.
Serving Ideas
Warm with a scoop of vanilla bean ice cream is absolute perfection, but sometimes I serve it with a dollop of Greek yogurt for breakfast and call it acceptable. The contrast between hot fruit and cold cream is something I never get tired of.
Make-Ahead Magic
You can prepare the filling and topping separately and store them in the refrigerator for up to 24 hours before baking. The apples might release some extra liquid, but that just means youll have an even more luscious sauce pooling at the bottom.
- Dot the top with extra butter before baking if it has been refrigerated
- Add 5 minutes to the baking time if going straight from the fridge
- Store leftovers covered at room temperature for up to 2 days
Save Theres something deeply satisfying about serving a dessert that feels fancy enough for company but comes together with such humble ingredients. Every time I pull this bubbling dish from the oven, I remember why simple comfort food will always have a place at my table.
Recipe FAQs
- → Can I use different types of apples?
Yes, Granny Smith, Honeycrisp, or Braeburn work well. They hold their shape during baking and provide a nice balance of sweetness and tartness.
- → How do I store leftovers?
Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 10-15 minutes to restore the crisp topping.
- → Can I freeze this dessert?
Assemble and freeze unbaked for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time. Already-baked crisp can be frozen for 2 months.
- → What can I serve with apple crisp?
Vanilla bean ice cream, whipped cream, or crème fraîche are classic pairings. For a cozy touch, try with spiced chai tea or a dessert wine like Moscato.
- → How do I know when it's done baking?
The topping should be golden brown and you'll see the apple filling bubbling up around the edges. This usually takes about 40 minutes at 350°F.