Apple Crisp
Yield: 12 servings
This is an old-fashioned, easy apple crisp recipe with chunky cinnamon apple filling and a crispy oats topping. It's one of the BEST fall desserts!
Ingredients
for the apple filling:
- 2 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg
- 8 cups peeled apples quartered and then sliced crossways 1/2" thick – I like Haralson apples, but Granny Smith and Honeycrisp also work well
for the topping:
- ¾ cup all-purpose flour
- ¾ cup rolled oats not quick cooking oats
- ¾ cup brown sugar
- ¾ teaspoon Morton kosher salt not table salt!
- 1 teaspoon baking powder
- ½ cup unsalted butter softened to room temperature (do not melt)
Instructions
- Preheat oven to 375° F.
- For the filling: In a large bowl, combine flour, sugar, cinnamon, and nutmeg with the sliced apples. Spread in an even layer in a 9'' x 13'' pan.
- For the topping: In a medium bowl, whisk together the first five topping ingredients. Add butter and cut in with a fork or pastry cutter until you have large pea-size crumbs. Sprinkle over the apples.
- Bake for 40 to 45 minutes, or until the topping is nicely browned and some of the apple juices are bubbling through the topping.
Video
Notes
This is best on the day it is made, especially when it is still a bit warm. The topping will be at its crispiest within the first four hours after being baked. Serve with scoops of vanilla or cinnamon ice cream.
Adapted slightly from one of our family cookbooks, “Cooking Cousins, A Treasury of Recipes from Braun-German Tradition”, recipe from Marlene Le Clair Brandenburger.
Nutrition Information:
Serving: 1 Calories: 239kcal Carbohydrates: 41g Protein: 2g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 20mg Sodium: 151mg Fiber: 4g Sugar: 26g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.