Dessert: Canada – Atlantic Canada (Nova Scotia) – Annapolis Valley Apple Crisp

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 6 cups (900 g) Annapolis Valley apples, peeled, cored and sliced about 1/4-inch thick
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.75 g) fine salt
- 1 tbsp (15 g) unsalted butter, for greasing the dish

Topping
- 1 1/2 cups (150 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (60 g) chopped walnuts or pecans (optional)

To serve (optional)
- Vanilla ice cream or whipped cream

Instructions

Short Description:
A rustic apple crisp showcasing crisp, sweet-tart Annapolis Valley apples topped with a crunchy oat-and-brown-sugar crumble. Warm and bubbling from the oven, it is traditionally served with vanilla ice cream or whipped cream.

Regional Notes:
This version emphasizes apples from the Annapolis Valley—firm, juicy varieties like McIntosh and Cortland—so the filling stays tender but holds its shape. The topping highlights rolled oats and packed brown sugar for the characteristic crunchy-sweet contrast common in Atlantic Canadian home baking.

1. Preheat the oven to 375°F (190°C). Generously butter an 8x8-inch (20x20 cm) baking dish or equivalent (about 2 quart / 2 L capacity).
2. In a large bowl combine the sliced apples, 1/4 cup (50 g) granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 1/8 tsp (0.75 g) salt. Toss until the apple slices are evenly coated and set aside to macerate for 10 minutes.
3. While the apples rest, make the topping: in a medium bowl stir together the rolled oats, flour, 1/2 cup (110 g) brown sugar, 1/4 cup (50 g) granulated sugar, and 1/4 tsp (1.5 g) salt.
4. Add the cold cubed butter to the dry topping mixture. Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-sized pieces. Stir in the vanilla extract and the optional chopped nuts if using.
5. Transfer the coated apple slices and any accumulated juices into the prepared baking dish, spreading them into an even layer.
6. Scatter the oat-brown sugar topping evenly over the apples, pressing lightly in places so the topping makes decent contact with the fruit.
7. Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the apple filling is bubbling along the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
8. Remove from the oven and let rest 15 minutes to thicken slightly before serving. Spoon portions into bowls and serve warm with vanilla ice cream or whipped cream if desired.