Chinese Five Spice Apple Crisp
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
FREE shipping on orders of $50 or moreFREE shipping will be applied at checkout
Spend $50 more for FREE shipping!FREE shipping will be applied at checkout
Sorry, looks like we don't have enough of this product.
By Micah Siva
Rated 5.0 stars by 1 users
By Micah Siva
8 to 10
20 minutes
55 minutes
Apple crisp is our go-to autumn dessert, perfect for a cozy weeknight or a festive holiday table. And while cinnamon is the usual star, this version goes beyond the cinnamon stick. Chinese Five Spice brings a fragrant lift to the apples — aromatic fennel, warm star anise, classic cinnamon, and a hint of Szechuan peppercorn — giving the familiar dessert a fresh, exciting twist. Instead of ice cream, we finish it with a lightly sweetened honey-ginger whipped cream that melts into every warm, spiced bite.
3 lbs (approximately 9 small) Granny Smith or Honeycrisp apples, peeled, cored and chopped into ½ inch pieces (see note)
1 tablespoon honey
½ teaspoon Oaktown Spice Shop Chinese Five Spice
½ teaspoon flake salt
1 cup rolled oats
⅓ cup honey powder
½ teaspoon flake salt
1 cup heavy cream, cold
1 tablespoon honey powder
¼ teaspoon ground ginger
Preheat the oven to 350F. Grease a 9x13-inch baking pan.
In a large bowl, combine the apples, all purpose flour, honey, Chinese Five Spice, salt and lemon juice, mixing until the apples are evenly coated. Cube the 2 tablespoons butter and place on top of the apples.
While the apples are baking, make the crumble topping: In a large bowl, stir together the oats, flour, honey powder, sesame seeds, Chinese Five Spice, and salt until well combined. Drizzle the melted butter on top and mix until no dry flour remains.
Remove the apples from the oven and stir.
Scatter the topping over the apples and bake for 35 to 40 minutes until the filling is bubbling and the topping is golden. Let cool slightly.
In a large bowl, whisk the heavy cream, honey powder, vanilla, and ground ginger until firm peaks form. Use immediately.
Keep apples unpeeled for a more rustic crisp.