Recipe by Queenbee928
I have had this recipe for years -- since I was a teenager! The top comes out very crunchy. It's not like your typical apple crisp topping. If you want, you can substitute Raw Sugar for 1/2 of the sugar in the recipe.
Top Review by Baby Kato
This was a great apple crisp. My dh loved it..he rated this dish perfect. The spicy apples were sweet and tender and the topping was also very sweet. Next time I make this I will lower the amount of sugar in both the filling and the topping. I used a mixture of fuji, pink lady and granny smith apples. Thanks for sharing this tasty dish.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup white sugar, plus
- 1 tablespoon white sugar
- 1 cup brown sugar, plus
- 1 tablespoon brown sugar
- 1 1⁄2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 4 -6 fresh apples, peeled, cored and sliced thin (I use enough to fill a 9 x 13 pan 2/3 of the way) or 2 (21 ounce) cans apple pie filling, can be used
- 1⁄3-1⁄2 cup water
Directions See How It's Made
- If using canned apple pie filling, place apples and water (1/3 cup) in greased 9 x 13 pan.
- If using fresh apples, slice and place in medium bowl. Then sprinkle approximately 3-4 tablespoons of sugar depending on the sweetness of the apples plus 1 tablespoon cinnamon, and a pinch of salt and mix. Then place in pan. Pour 1/2 cup of water into pan.
- For the topping: Cream butter and sugars together. Add flour and cinnamon. Mixture should be fine. Sprinkle on top of apples in pan.
- Bake at 325Â° for 1 hour.