Once you’ve picked those dark, firm Arkansas Black apples at Colonial Gardens (U-Pick hours: 11 a.m. to 3 p.m. on Saturday & Sunday during their Fall Festival), you’ll want a simple and rewarding recipe to show them off. This Arkansas Black Apple Crisp is straightforward, forgiving, and highlights their strong texture and deep flavor. Let’s get cooking!
Minimal steps: you don’t need pastry skills
Flexible — you can vary sweetness or add nuts or spices
Uses slicers and bowls you likely already have
Makes a crowd-pleaser that showcases the apple’s firm texture
| Ingredient | Amount |
|---|---|
| Arkansas Black apples | 5–6 medium |
| Granulated sugar | ¼ to ⅓ cup (adjust to taste) |
| Brown sugar | ¼ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg (optional) | ⅛ tsp |
| All-purpose flour | ½ cup |
| Rolled oats | ½ cup |
| Unsalted butter | 4 Tbsp (cold, cubed) |
| Pinch of salt | — |
| Lemon juice | 1 Tbsp (prevents browning) |
Optional additions: chopped nuts (walnuts, pecans), a dash of vanilla extract, or a small pinch of ground ginger.
9×9-inch baking dish (or similar)
Large bowl
Knife and cutting board
Mixing spoon or spatula
Measuring cups & spoons
Oven
Preheat oven to 350 °F (175 °C).
Prepare apples
Peel if you want, though you can leave skin on for texture and color.
Core and slice apples into ⅓- to ½-inch thick slices.
In a bowl, gently toss apple slices with the lemon juice, granulated sugar, and a pinch of salt. Let sit for 5 minutes to release natural juices.
Make the crisp topping
In another bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, and a pinch of salt.
Add the cold cubed butter. Use your fingers (or a pastry cutter) to work the butter into the mixture until it resembles coarse crumbs (pea-sized bits).
Assemble
Spread the apple mixture evenly in the baking dish, letting excess juices collect a bit.
Sprinkle the crisp topping evenly over the apples, pressing slightly to adhere.
Bake
Place the dish in the preheated oven.
Bake for 35–45 minutes, or until the topping is golden brown and the apple slices are bubbling and tender when pierced with a fork (but not mushy).
If the topping browns too quickly but the apples aren’t done, loosely tent with foil.
Serve
Let the crisp rest 5–10 minutes (it helps the juices settle).
Serve warm, optionally with vanilla ice cream or whipped cream.
Adjust sweetness: Arkansas Black apples tend to be more tart early in the season; increase sugar slightly if needed.
Add nuts or spices: Stir chopped pecans or walnuts into the topping. A dash of ground ginger or cloves adds warmth.
Mix apple varieties: Combine Arkansas Black with sweeter apples (Gala, Honeycrisp) for better balance.
Portion in individual ramekins: Great for making single servings or gifts.
Use in other dishes: This same apple-sugar-spice mix works in muffins, bread, or a skillet with biscuit topping.
Texture retention: The firm flesh doesn’t collapse into mush, so you get distinct apple slices in every bite.
Deep flavor: As the apples bake and their sugars develop, the complex flavor of Arkansas Black shines through, enhancing the crisp.
Storage synergy: If your apples have firmed further in storage, this recipe still holds up beautifully.
Ready to pick and bake? Come to Colonial Gardens’ U-Pick during our Fall Festival & Pumpkin Patch (11 a.m.–3 p.m. on Saturdays & Sundays) and bring home Arkansas Black apples fresh off the trees. Try this crisp recipe, tweak it to your taste, and enjoy the fruits of your harvest.