Apple Crisp with Stroopwafel Snippers
Most apple crisp recipes ask you to cut butter into flour and oats to build a topping. This one doesn't, because the topping already exists: Stroopwafel Snippers are broken pieces of our Dutch caramel waffle cookies, and they crisp up over hot fruit exactly the way a streusel does — with the caramel already baked in.
Five ingredients, about ten minutes of work, and the oven does the rest. It has become the recipe our own family makes most often in autumn.
Ingredients
- 5–6 medium apples
- ⅓ cup light brown sugar
- ½ tsp cinnamon
- ⅓ cup water
- 1 bag (10.5 oz) Stroopwafel Snippers
Method
- Heat the oven to 350°F (175°C).
- Butter or spray an 8×12" baking dish.
- Core and cube the apples. Peeling is optional — we usually don't.
- Spread the apple cubes evenly in the dish.
- Mix the brown sugar and cinnamon together, then sprinkle evenly over the apples.
- Scatter the Snippers across the top in an even layer.
- Sprinkle the water evenly over everything — this keeps the fruit from drying out while the topping crisps.
- Bake for 45–50 minutes, until the apples are tender and the topping is deep golden.
Notes from our kitchen
- Apples: a firm, tart variety holds its shape best — Granny Smith, Braeburn or Honeycrisp. Softer apples turn to sauce, which is delicious but less of a crisp.
- Don't crush the Snippers. Larger pieces give you the crunch; fine crumbs dissolve into the fruit.
- Serving: warm, with vanilla ice cream. The caramel in the Snippers softens again as it comes out of the oven.
- Ahead of time: assemble everything except the Snippers, refrigerate, then top and bake when you need it.