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 had 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?
Old Fashioned Apple Crisp
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
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.
Old Fashioned Apple Crisp
- 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
- 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.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Wednesday 9th of November 2022
Sounds great, I grew up in around a lot of apple orchards!
Monday 7th of October 2019
Will this recipe work with a sugar alternative like monk fruit??
Barbara Ann Kelley
Friday 9th of September 2022
@C I love this recipe it's so simple but easy.athleen,
Friday 14th of September 2018
I made this tonight and served it with vanilla ice cream while it was warm. I used a 9x13 pan and doubled the ingredients. My family loved it!
Friday 24th of August 2018
Made this today using Hazel apples.and a 8x8 pan. Came out Great! Thanks for the recipe😄
Sunday 22nd of July 2018
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.