Prep 15 mins
Cook 45 mins
A classic autumn dessert, apple crisp, can be enjoyed all year long. This is a great recipe that combines cinnamon apples with an oatmeal topping that is similar to an oatmeal cookie. It is wonderful served warm with vanilla ice cream or whipped cream.
- 9 medium granny smith apples
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 tablespoons sugar
- 2 tablespoons dark brown sugar
- 1 pinch salt
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour, sifted
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 3⁄4 cup quick-cooking oats
- 3⁄4 cup butter, softened
- 1 pinch salt
- Preheat oven to 375 degrees.
- Peel apples and cut them in half. Core seeds and then cut into 1/4 inch thick half moon slices.
- Mix all apple filling spices, salt, vanilla, sugars in a large mixing bowl and add sliced apples and toss gently to prevent browning.
- Let apples sit while you prepare crisp topping.
- To prepare crisp topping, combine all listed ingredients except butter and mix well.
- Cut softened butter into chunks about 1/4 inch square then dump into dry ingredients.
- Using your hands, squeeze/knead butter into dry mixture and work it into a well mixed dough ball.
- Pour apples and all juice into a 9 X 9 baking dish.
- Pinch off small nickle sized balls of dough and cover entire top of apples, stacking dough balls onto eachother until completely covered.
- Place baking dish on a cookie sheet to make it easier to transport and protect over flow in oven and place in oven.
- Bake 45 mins or until bubbling and browned on top.
- Let sit 30 mins before serving. It will be more runny if served still warm. It is best if it sits at least 4 hours at room temperature to set up completely. Cover and refrigerate.
Really delicious. I think I used an extra apple or two. I probably could have used more...or slightly less "crisp" (topping) because it felt a bit unbalanced to me, but just a bit. I added about 1/8 teaspoon cloves to the apples. A bit more cinnamon and nutmug (wasn't necessary!!!!) and a fresh lemon squeezed over the apples to keep them from turning color (cause I left mine out for a while before I did anything with them. which I also didn't think was necessary.) I used ww flour for the topping. No problems there. It was SURPRIZINGLY good cold!!! Kids loved it. I loved it. Thank you so much. I'll use this over and over again.
Excellent recipe! Easy to make and a perfect fall dessert. I used regular brown sugar and it turned out great - I also did not have nutmeg but still loved the taste! Great American dessert!