Simple Apple & Cinnamon Crisp

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• Topping

• 118.29 ml butter or 118.29 ml margarine
• 236.59 ml white sugar, plus
• 14.79 ml white sugar
• 236.59 ml brown sugar, plus
• 14.79 ml brown sugar
• 354.88 ml all-purpose flour, plus
• 29.58 ml all-purpose flour
• 14.79 ml cinnamon

• Filling

• 2 fresh apples, peeled, cored and sliced thin (I use enough to fill a 9 x 13 pan 2/3 of the way) or (1190.67 g) can apple pie filling, can be used
• 78.78-118.29 ml water

directions

1. If using canned apple pie filling, place apples and water (1/3 cup) in greased 9 x 13 pan.
2. 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.
3. For the topping: Cream butter and sugars together. Add flour and cinnamon. Mixture should be fine. Sprinkle on top of apples in pan.
4. Bake at 325° for 1 hour.

Reviews

[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.

 

[fiera6]

I used 4 red apples and 1 granny smith and it was great! We love this recipe.

 

[Frugalfarmer]

This is the one I've been looking for. The topping is exactly as I recall from one eaten when growing up. Used a mix of Mcintosh and Empire apples, I like my apples to cook up very soft and don't like Granny Smith for that reason in something like this. I used about 7 cups of sliced apples. Sprinkled only about 2 Tbs. sugar on the apples because the apples I used were fairly sweet already and the topping provides plenty of sweetness too. Made in two 8X8 pans and divided the topping between the two. The topping was crunchy as promised and no oatmeal. Had a piece just out of the oven topped with ice cream--Excellent!!! Next day topping was still crunchy, especially near the edges. Thanks for this great recipe. This will be my go to recipe for apple crisp in the future. CraigD