Prep 30 mins
Cook 45 mins
I especially like this recipe as it makes a 9x13 pan as opposed to a 9x9, which I find handy when I have some extra mouths to feed. I first made this instead of my usual smaller version, at Christmas when invited to my sisters for dinner,she already had pumpkin pie, so she asked for an apple crisp, everyone really enjoyed it, and the next time we were invited for dinner, guess what they wanted me to bring? ( original recipe did not call for lemon juice, but my other version does,so I add it out of habit I guess!)
- 10 cups thinly sliced apples
- 1 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1⁄2 cup water (I may try omitting the water next time)
- 2 tablespoons lemon juice (optional)
- 1 cup rolled oats
- 1 cup flour
- 1 cup brown sugar
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup melted butter
- Peel& slice your apples and place in bottom of 9x13 inch baking dish.
- Mix sugar, 1 tbsp.
- flour& cinnamon together and sprinkle over apples.
- Pour water evenly over all.
- (and lemon juice if using) Combine the toppping ingredients until crumbly and spread all over apples.
- Bake at 350 for about 45 mins.
- I serve topped with vanilla ice cream!
This is my favorite apple crisp recipe, but I had to modify it some. The thought of 1 whole cup of sugar for the fruit filling seemed very excessive. I used 1/4 cup sugar and 1/4 cup splenda and none were the wiser! I used 1/4 cup of water too, it kept it a nice gooey consistency with the thickening agent of the flour. I know that red delicious apples aren't recommended for baking, but I used 8 large apples (1/2 peeled, 1/2 unpeeled) and everyone just raved about it! People at the potluck choose this over carrot cake and pumpkin cake! The lemon juice is also a must. I recommend tossing the flour, cinnamon, lemon juice and 1/4 cup water in the apples and then aligning them down in the 9x13 baking dish. It worked out really well. The crumble topping was to die for, like an oatmeal cookie! Thank you for this recipe, it's a keeper!
Very good! Perfect in the oven, but this summer when I was craving apple crisp but didn't want to heat up the oven, I even made it in a Dutch oven on the grill. Best when the water is omitted, otherwise it's too soupy for my tastes. Thanks for sharing the recipe!
This was terrific! I think next time I'll make a little more topping because it didn't completely cover the fruit with the thickness I prefer, but otherwise it was simple to make and delicious. Topping was chewy, and fruit was gooey, al dente and not too sweet. I added a package of fresh cranberries for the holiday season. It was a hit!