Unusual, might sum up this apple. More green than yellow, even when ripe, and often incredibly large!
The Crispin apple originated at the Aomori Apple Research Station in Japan – in the Mutsu Province, natch – as a cross between the Japanese Indo and Golden Delicious. It was introduced to commerce in 1948, renamed Crispin in the 1960s and retains a loyal following to this day.
Crispin has a honey-sweet flavor reminiscent of Golden Delicious, but a more firm texture. It’s a great pie apple, and the large size means you only need to peel a few. Crispin is also a delicious snacking apple, and stores well.
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Creamy Blue Cheese and Honey Apple Topped Crostini
- 15 oz. part skim ricotta cheese
- 4-5 oz. crumbled blue cheese
- 2 tbsp. chopped fresh basil
- 1 tbsp. honey
- ¼ tsp. ground black pepper
- 4 tsp. olive oil
- 36 thin slices baguette
- 36 unpeeled cored thinly sliced Crispin apples
- 36 small fresh basil leaves
Combine all ingredients except olive oil, bread and apple slices. Refrigerate at least 2 hours.
Preheat convection oven to 375°F. Brush one side of each baguette slice lightly with oil. Place on a full sheet pan. Bake 4-5 minutes or until toasted. Cool.
For each serving, top 3 crostini with 1 tbsp. apple mixture, 1 apple slice and 1 fresh basil leaf each. Plate and serve.
Apple Crème Brulee
- 3/4 cup apple puree (see recipe below)
- 2 cups heavy whipping cream
- 10 Tbsp. granulated sugar, divided
- 6 large egg yolks
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- Thinly sliced small apples, vertically cut in half (optional)
- Fresh mint sprigs (optional)
Apple Puree – Yield: 2 1/4 cups
- 2 1/2 lbs. Crispin Apples, peeled, cored, cut into 1-inch pieces
- 1/4 cup water
- 1/2 cup sugar
- 1 Tbsp. vanilla extract
- 1/2 Tbsp. ground cinnamon
- 1/4 cup butter, cut into pieces
Preheat standard oven to 300ºF.
Spread 2 Tbsp. Apple Puree onto bottom of each of six 5-inch diameter crème brulee dishes. Place dishes on sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool 10 minutes.
Whisk egg yolks just until blended. Gradually, adding small amount of cream at a time, combine cream and yolks. Stir in extracts.
Fill each dish with about 2/3 cup cream mixture. Place sheet pan on center oven rack. Pour in hot water halfway up sides of dishes. Bake 30-35 minutes or until knife inserted near center comes out clean. Remove from oven. Let stand in hot water 15 minutes. Carefully remove brulee dishes and cool completely on wire rack. Wrap each tightly in plastic wrap and refrigerate 8 hours or overnight.
When ready to serve, sprinkle 1 Tbsp. of remaining sugar over top of each brulee. Broil or use butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.
Place apples and water in heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, on medium heat 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over. Remove from heat and cool completely. Mixture will keep in refrigerator up to 2 weeks. Bring to room temperature before using in Crème Brulee.