Just when you thought apple crisp couldn’t get any better — add chai spice! This Chai Spice Apple Crisp is super simple to make! Warm and soft baked perfectly spiced apples are topped with an equally perfect-spiced crunchy brown butter pecan/oat crumble!
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I have summer-baked myself crazy, so now that I’ve shared all of my summer recipes, it’s time for the Fall Baking to begin! Starting with this Chai Spice Apple Crisp! How yummy does that sound?
Nothing beats a good apple crisp — soft and sweet cooked apples topped with a crunchy brown sugar crumble, so so good. Now when you throw chai spice into the mix? Perfection all around!
Ever since I made these Chai Latte Cinnamon Rolls last year, I’ve been totally obsessing over the chai flavour! Today we’re combining the wonderful Fall spice with apples!
How to Make Chai Spice Apple Crisp
Let me show you how easy it is to make this chai spice apple crisp!
- Make the Chai Spice Mix: We’ll be combining 7 spices to create the chai spice mix: cinnamon, cardamom, ginger, allspice, cloves, nutmeg and black pepper. Yes, black pepper is found in chai spice, but you won’t taste it since we’re adding so little!
- Make the Brown Butter Crumble: This was supposed to just be a chai spice crumble, but at the last minute I thought, why not make it even MORE flavourful?! So instead of simply melting the butter, I browned it! Combine some flour, brown sugar, baking powder and chai spice mix. If you want extra crunch, add chopped pecans and oats! Stir in the browned butter, then let the crumble chill in the refrigerator while you prepare the apples.
- Make the Apple Filling: it’s best to use a mixture of sweet and tart apples. I used Granny Smith and Honey Crisp, but you can use any combination you like. Toss the apples with brown and white sugar, lemon juice, flour and the rest of that homemade chai spice mix. Pack them into your prepared baking dish and top with the chilled crumble.
- Bake: the crumble in the oven for about 45 minutes. Then let it cool for 10 minutes before digging in!
I usually top my crisps with vanilla ice cream, but for this chai crisp I went with the light yellow French vanilla ice cream, pecans and a few cinnamon sticks.
Now that’s what I call Fall baking!
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Let’s get baking!
Chai Spice Mix:
- 2 and 1/2 tsp ground cinnamon
- 1 and 1/4 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp ground black pepper
Brown Butter Chai Spice Crumble:
- 1/4 cup (55g) unsalted butter, cold
- 1/2 cup (70g) all-purpose flour
- 1/2 cup (110g) light brown sugar, packed
- 1/4 tsp baking powder
- 1/2 Tbsp chai spice mix (recipe above)
- 2/3 cup (72g) chopped pecan halves (optional)
- 1/2 cup (50g) old-fashioned rolled oats
Chai Spice Apple Filling:
- 5-6 large apples, peeled, cored and thinly sliced (You can use Granny Smith, Honey Crisp or Fuji or a mixture of 2)
- 2 Tbsp light brown sugar, packed
- 2 Tbsp granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp all-purpose flour
- 1 Tbsp chai spice mix (recipe above)
To Serve (Optional):
- French vanilla ice cream
- Pecan halves
For the Chai Spice Mix:
- Combine all of the spices together in a small bowl. You’ll have a little over 2 tablespoons.
For the Crumble Topping:
- Add the butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
- Heat over medium heat until butter has melted.
- Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns a golden brown. This can take about 3-5 minutes, but don’t rely on time. Keep your eyes on the butter to see when it starts to turn brown.
- Immediately remove the browned butter from the stovetop.
- Add all the dry ingredients to a medium bowl and stir with a fork until combined. Pour in brown butter and stir until mixture is coated and crumbly. Cover the topping and refrigerate for 15-20 minutes or until ready to use.
For the Apple Filling:
- Preheat the oven to 375°F. Place the thinly sliced apples in a large bowl and add the brown sugar, granulated sugar, lemon juice, flour and 1 tablespoon of chai spice mix and toss to combine. If you have extra chai, you can sprinkle in a little more for a stronger flavour. Toss to combine.
- Pack apples into a 9-inch baking dish. Sprinkle the crumble topping on top of the apple filling.
- Bake in preheated oven for 40-45 minutes, or until the top is crisp and golden and the filling is bubbling.
- Allow crisp to cool for 10-15 minutes before serving. Serve with a scoop of french vanilla ice cream and pecan halves. Enjoy!
- Make Ahead: The crumble topping can be made ahead of time and stored in the refrigerator for up to 5 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 49mgCarbohydrates: 66gFiber: 7gSugar: 45gProtein: 3g
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