Apple crisp from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 120) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • MsMonsoon on January 05, 2026

    Like Anya, I used about 2 lbs. of apples and made a half recipe of the topping, putting it in a 8x8 stoneware dish. The flavor was really delicious with the lemon on the apples and the cinnamon in the topping. I liked the crisp crust and, being a cookie lover, may actually prefer it to an oaty-crumb topping. Also will take Sosayi’s tip to cut the apple slices thicker next time.

  • anya_sf on December 18, 2018

    I used 2 lbs apples and half the topping, which seemed like a good ratio. I also used a paddle, not whisk, to mix the topping. The topping was different, like a cinnamon cookie. It was tasty, but I prefer a more traditional crumble topping. (Also, the cookie topping didn't look that attractive.) The crisp was done after 1 hr 15 min, at which point the apples were almost mush and the topping nicely browned. There isn't much sugar in the filling; it tasted delicious with vanilla ice cream.

  • sosayi on October 24, 2017

    I made this twice this fall and it's just perfect. Shatteringly crisp (yet still chewy underneath) topping and caramelized edges on the apple filling. I did prefer when the apples were cut slightly larger the second time around, as the long cooking time (1.5 hrs) melts the pieces into almost an applesauce consistency otherwise. I agree with the paddle vs. whisk decision of jzanger. The whisk with the cold butter (which is definitely necessary for forming the patties) would be impossible.

  • jzanger on January 13, 2014

    Completely lives up to its name. The top is really nicely crisp. I enjoyed trying this new technique (many flat patties covering the top instead of a "crumble" topping) and loved the contrast between the heavily cinnamon-spiced topping and the lemony apples. Prueitt's tip on slicing the apples was very helpful as I used apples of varying sizes and this allowed for somewhat more uniformity. Baking time for me was spot-on as well. The only goof in the recipe is the instruction to use the whisk attachment for mixing together the dough. Cold butter plus a whisk attachment is never a good combo. Use the paddle. I'll definitely make this again! note: there are no oats in this recipe, for those looking for that type of apple crisp/crumble.

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