This Old Fashioned Apple Crisp recipe is definitely the best of the best. Sweet slightly spiced apples topped with an amazing crumble – just like your Grandma always made!
I have a confession to make, and I’m not sure how to say this.
I don’t know what is currently taught in school these days. Is home economics still a thing they teach in school? You know, that class where we all learned to sew, cook, iron and all the basic skills needed to survive on your own. If you don’t mind drinking tang and eating hotdogs rolled in crescent rolls that is I guess.
Actually I kind of loved that class because you got to eat or keep whatever you made.
Anyway, back to the confession, one of the dishes we learned to make was Apple Crisp and it was a completely new concept to me. Seriously.
You see, I come from a long line of traditional pie eaters so apple crisp has been completely off the radar. Boy, was I ever missing something. Apple Crisp is like Apple Pie’s lazy but slightly more fun cousin.
Also, fruit and oats.. sounds like breakfast. Am I right?
Yum.
Old Fashioned Apple Crisp
INGREDIENTS
6 Apples
1 cup Brown Sugar
1 tsp Vanilla
3/4 cup uncooked Old Fashioned Oats
1/2 cup Flour
1 tsp Cinnamon
1/2 cup Butter, cold
DIRECTIONS
Peel, core and slice apples.
Preheat oven to 375.
Layer apples into baking dish.
Mix together flour, brown sugar, oats and cinnamon in a bowl.
Add in vanilla and cut in butter with a pastry blender or fork.
Work until mixture forms large crumbs.
Sprinkle over apples.
Bake 30-35 minutes or until topping is browned and apples are soft.
- 6 Apples
- 1 cup Brown Sugar
- 1 tsp Vanilla
- ¾ cup uncooked Old Fashioned Oats
- ½ cup Flour
- 1 tsp Cinnamon
- ½ cup Butter, cold
- Peel, core and slice apples.
- Preheat oven to 375.
- Layer apples into baking dish.
- Mix together flour, brown sugar, oats and cinnamon in a bowl.
- Add in vanilla and cut in butter with a pastry blender or fork.
- Work until mixture forms large crumbs.
- Sprinkle over apples.
- Bake 30-35 minutes or until topping is browned and apples are soft.
What size baking dish?
I usually use a 2.4 qt casserole dish for mine but 9×13 (or slightly smaller) should work.
Oh great. I couldn’t find size of pan so I used 8 x 8. It’s in oven now. I hate when people leave out these important details. You end up wasting a lot of ingredients if it doesn’t turn out right. ☹️
In used a 9×13 and it turned out perfect. 👌 My family loves it and it’s easy to make.
Hi Liz
I am going to try your recipie tonight . the, Apple Crisp. What, are the best apples to Use?
I like using Gala’s the most but honeycrisp or Cortland are very good in an apple crisp too!
I used pumpkin pie spice in mine… Yummy
How thin do you slice your apples so that they are soft in 30-35 minutes?
Not very thin actually. Usually wedges.
When you say “Work until mixture forms large crumbs” do I use a mixer or mix it with a spoon? And what does cut the butter with a fork means?
I usually use my (clean) hands to mix it all together to get the right crumbly mixture. A mixer won’t work. You basically mash the butter with a fork… or you can use two knives. It gets the butter into tiny bits among the rest of the ingredients.
Try freezing the butter and put through a greater, works great.
Yes it does make a good breakfast, just top with heavy cream instead of ice cream 🙂
When my brother was in school (he’s 13y younger than me) the name was changed to Life Skills and it was co-ed; I know he cooked something and they did the egg baby, but I don’t remember anything else. I homeschooled my son so he learned to cook very well 🙂
This reminds me – I need to get brown sugar so I can make some!
Hello, how many does this mix serve?
Do you use all purpose or self rising flour?
All purpose.
Can you freeze after baking?
Yes
I have a double batch in the oven right now to take to Sunday night supper with my family. This is the second time I have made it. Thanks for the yummy recipe.
Made this last night for dessert. Everyone loved it. Basic ingredients with ultimate taste!
Looks delicious! How many does this recipe serve? I’m going to make it for Thanksgiving and want to know if i should double up on it. Thanks!
What is the drizzle on the ice cream in the picture? I’m making this for Christmas. Thank you.
Made it tonight doubled recipe was AWESOME with vanilla ice cream only thing I did different was mix a tiny bit granulated sugar with the apples prior to adding topping I mean maybe a spoonful or so yum yum
Can this be made a day ahead of time? I worry the apples will turn brown if I prepare it tonight and cook it tomorrow. Thanks!
I think you need double the apples for a 9″x13″ pan. I added 4 stalks of rhubarb to the 6 apples in a 9″x13″ pan and topped with the same amount of topping. Otherwise, this recipe would be great of a 9″x9″ with half the topping.
Made this today using Hazel apples.and a 8×8 pan. Came out Great! Thanks for the recipe😄
I made this tonight and served it with vanilla ice cream while it was warm. I used a 9×13 pan and doubled the ingredients. My family loved it!