Fall Apple Crispimage preview

Fall Apple Crisp

One of the most perfect dishes that says “fall,” apple crisp is easy to prepare and always a crowd pleaser. We include an alternative crockpot method, too!

Fall Apple Crisp

Ingredients:

5 large apples, sliced (peeling is optional)
1 stick cold butter
3/4 cup flour
3/4 cup old-fashioned rolled oats
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon kosher salt

Directions:

Toss slices with 1/4 teaspoon of cinnamon. Set aside

Butter a 7 x 11 inch baking pan and fill with the sliced apples. If the apples are bland, a few drops of lemon juice can sharpen the flavor. 

In a large bowl, cut the butter in with the flour, oats, brown sugar, salt, and remaining cinnamon until mixture resembles coarse crumbs. Cover apples with the crumb topping; press in lightly if necessary. Bake at 375° F for 25 minutes, or until golden brown. Let cool slightly. Serve warm with ice cream, whipped cream, or a dusting of confectioners’ sugar. Also delicious cold!

Crock Pot Method: Add sliced apples to crockpot, and top with crumb topping. Cover and set to High for 4 hours. Let cool with lid off and serve warm with ice cream!

What are you going to do with those leftover peels and cores? Make apple cider vinegar! Try this method.

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Stephanie Bonds
Stephanie Bonds
10 years ago

I made mine with 1/2 tsp powdered stevia extract instead of the sugars and butter instead of margarine AND 🙂 I used whole wheat flour instead of white flour. Other than that, it was all the same. 😉
I think I got the trans fats, sugars, and bad bleached flour out so nobody will say they can’t have my apple crisp. It’s a good thing this recipe didn’t call for MEAT.

Nana
Nana
10 years ago

If you love cinnamon, sprinkle apples ’til almost dark, AND add shredded mild cheddar cheese to the crumbly topping — now it’s Cheese Apple Crisp — and delicious…..

Peggy Beckerdite
Peggy Beckerdite
2 years ago

‘@ Stephanie Bonds Stephanie, you replaced all of the sugars with the powdered stevia? That doesn’t seem like a lot of sweetener to me. I’m going to try this method and see what happens, however I don’t use margarine. It’s really worse for you than butter. Thanks for your post.

Michele Haywood
Michele Haywood
1 month ago

This recipe calls for 3/4 tsp. of cinnamon and 1/2 tsp. kosher salt but there is no indication of what to do with it. Also, there was no mention of keeping the butter cold, so I had a mess! I don’t think there was enough oats and flour to make crumbles. I ended up with a thick, cookie-dough like mixture. Very confusing!

Susan Higgins
1 month ago

Michelle. We made some adjustments to the recipe. If the butter isn’t cold, you’re not going to get crumbles so we added that information also. Our apologies.