Apple Crisp

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Apple Crisp

The BEST Apple Crisp recipe ever is made with thinly sliced Granny Smith apples and baked with a cinnamon glaze and oatmeal crumb topping. 

Recipe Variations:

Gluten-Free Apple Crisp: Substitute with Gluten-Free Flour and Oats.

Apple Crisp w/out Oats: Replace Oats with an extra 1/3 cup Flour and 1/3 cup Brown Sugar.

Crockpot Apple Crisp: Place prepared Apple Filling in the bottom of the slow cooker. Add Crumble topping. Place a few paper towels on top of the Oat topping to absorb condensation, which keeps the Oat topping from getting soggy.

Dutch Apple Pie: Pour Apple filling into an unbaked pie shell. Add the Crumb topping. Bake for 45 minutes, until apples are tender. Let cool for 2 hours. Slice. Serve. Enjoy.


For the crumb topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

dash of salt

1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3-4 large Granny Smith apples , peeled and thinly sliced

3 Tablespoons butter , melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

dash of salt


Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. 

Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. 

Sprinkle crumb topping evenly over the apples.

Bake for 30-35 minutes or until golden brown and top is set. 

Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with Vanilla Ice Cream


To make ahead of time:

Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day.

Then Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.

To freeze apple crisp:

Prepare and bake the apple crisp as directed. Cool the crisp completely, then cover it with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.


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