We’re doubling up on the crisp topping because, let’s be honest, that’s the best part and there’s never enough! The crumbly mix is sweet and golden brown, and the apples are flavorful, tender, and not too mushy. The not-so-secret ingredient is instant tapioca, which makes a jammier filling than that of other apple crisps. It also creates the perfect gooey layer where the apples meet the crisp, which is my other favorite part of apple crisp.
This recipe starts with the funny act of putting whole apples in the freezer and ends with one of the most electric desserts you’ve ever had. In the middle, when you rip the thawed apples in half with your bare hands, you get to feel like a bodybuilder on Muscle Beach or a very strong raccoon.