Prep 20 mins
Cook 1 hr
One of 10 favorite recipes from Taste of Home 2011.
- 236.59 ml all-purpose flour
- 177.44 ml rolled oats
- 236.59 ml brown sugar, packed
- 4.92 ml ground cinnamon
- 118.29 ml butter, softened
- 946.36 ml apples, chopped peeled
- 236.59 ml sugar
- 29.58 ml cornstarch
- 236.59 ml water
- 4.92 ml vanilla extract
- In a large bowl, combine flour, rolled oats, sugar, and cinnamon.
- Cut in softened butter until crumbly.
- Press half into a greased 2-1/2-quart baking dish or a 9-inch square baking pan.
- Cover with peeled, chopped apples.
- In a small saucepan, combine the sugar, cornstarch, water and vanilla.
- Bring to a boil; cook and stir for 2 minutes or until thick and clear.
- Pour over apples.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until apples are tender.
- Serve warm, with ice cream if desired.
- Yield: 8 servings.
I love apple crisp, and this was very good. I think using a tart apple is important so it doesn't come out too sweet. I added some pecans to the top as a personal preference. Thank you! Made for CQ '16.
This was a lovely crisp LL. We enjoyed the flavor and texture, very much. The sweet vanilla sugar sauce coated the crisp tart apples perfectly, resulting in a tender yet chewy treat. Thank you for sharing your lovely recipe. Made for CQ3 - New York
This is a tasty apple crisp, though a bit more work than my regular recipe. I cut the recipe down to two servings but cut the sugar in the filling to half of that and it was still plenty sweet. I thought the topping could have been crunchier by DH like that it melded together with the fruit. This was a nice dessert after having a spicy main dish for dinner and perfect for a cold fall evening. Thanks for sharing, made for PRMRT