There's really nothing more exciting than knowing that Thanksgiving and Christmas are around the corner and I have an excuse to eat Apple Crisp and Mix for breakfast and dessert every day of the week!
Table of Contents
Why I Love This Recipe
This classic apple crisp has been in the family for years. There are some recipes my mom would make starting at Thanksgiving and ending sometime in the new year, and this apple crisp and corn soufflé are definitely two of them. This is easily my favorite holiday dessert, especially served with a giant scoop of vanilla ice cream on top. The streusel topping is out of this world and it's hard to control myself - because given the opportunity, I'd eat nothing but the streusel bits with ice cream.
If you are looking for a fall cake, my cinnamon apple cake captures this recipe's essence in cake form. But, it will come as no surprise to those of you who frequent my website, that I consider THIS to be a game changing recipe! It's the apple crisp to end all apple crisps! You'll absolutely love it!
Ingredients
- Granny Smith Apples
- Fuji Apples
- Ground cinnamon
- Unsalted butter
- Dark brown sugar
- Old fashioned oats
- All purpose flour
- Vanilla ice cream to serve
*For a full list of ingredients and instructions please see recipe card below
How to Make Apple Crisp
Step 1: Peel, core, quarter and slice the apples into ⅓ inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.
Step 2: In a medium bowl, add the flour, oats, brown sugar, and diced butter.
Step 3: Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly.
Step 4: Evenly pile the topping over the apples. It's ready to bake!
How to Store Apple Crisp
If this apple crisp isn't demolished in one sitting, you can cover with tin foil and store in the refrigerator.
Tips and Tricks
- You can make this the evening before or the morning of the day you plan to serve it. Take it through step 4 and then cover the apples and streusel topping with plastic wrap and keep in the fridge until ready to bake. Then just remove the plastic wrap and bake.
- Always pick a mix of firm apples. This will give you the best taste, especially when combining a tart with a sweet variety.
- When making the streusel topping, make sure your butter is cold. This will help the topping to stay crumbly and delicious.
FAQs
How long is apple crisp good for?
This recipe will be good for 2-4 days kept in the refrigerator.
Can you freeze cooked apple crisp?
Yes! Cover with aluminum foil and freeze for up to 3 months. When ready to bake, let thaw completely overnight and bake at 350 degrees F for 15-20 minutes.
More Apple Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Apple Crisp
Ingredients
- 5-6 Granny Smith Apples, peeled and thinly sliced
- 2-3 Fuji Apples, peeled and thinly sliced
- 1 tablespoon ground cinnamon
- 1 ¼ cups unsalted butter
- 1 cup dark brown sugar
- ¾ cup old fashioned oats
- 1 cup all purpose flour
- Vanilla ice cream to serve
Instructions
- Preheat oven to 350 degrees F.
- Peel, core, quarter and slice the apples into ⅓ inch pieces. Pile the apple slices into decorative baking dish (about 10 inches in diameter) and sprinkle with the cinnamon, making sure to evenly layer the top of the apples.
- In a medium bowl, add the flour, oats, brown sugar, and diced butter.
- Use a pastry cutter or fork to combine the butter, brown sugar, oats and flour until it's crumbly. Evenly pile the topping over the apples.
- Bake for 55-60 minutes until the top is golden brown and the apples are soft.
- Remove from the oven and let sit for 10 minutes. Serve with ice cream
Everything about this recipe is perfect. I like that you don't add extra sugar to the apples like I've seen in other recipes and the ingredients are basic enough to have on hand. The granny smith apples combined with fuji give the right amount of tart and sweet.
This over pumpkin pie any day of the year!!
Do you melt the butter to mix with flour etc? Real time question Thx
nope - just mix it and keep it chunky
Can you make this ahead and then bake on thanksgiving?
the apples would oxidize and turn a little brown. I would slice them day of
I assemble ahead the night before I want to serve, bake on day of all the time and it still turns out great!
Wow - this is hands-down my favorite fall desert to make and to eat! I get asked for the recipe every time I make it!
Made this tonight and amazing!! So easy to put together and yummm! Great recipe
love this recipe. can you make the apple filling ahead of time, refrigerate and make two days later adding the topping then?
the apples will get a little oxidized. What I've done in the past is cut the apples the day before and load them into the baking dish. Make the topping, pile it on top and refrigerate overnight max. Then bake the next day!
Just made this tonight. Verdict: delicious AF! Not too sweet, perfect for dessert and a must for breakfast - obviously.
What size pan do you use for the Apple Crisp recipe?
I've used it all - 10 inch baking round, 11x7 baking pan, whatever will fit the apples will work! You want the apples to be about 1 1/2 inches thick
This sounds amazing!! Roughly what size is the baking dish?
9x9!
Add me to the apple crisp for breakfast club!
Anytime is the right time, I love your recipes and thought you could help w this - when I make the apple crisp, so much juice comes from the apples, that more than half of the apple part is in juiceafter cooking. Any solutions?
what variety of apples are you using?
This is my favorite!! Love the apples, but let's face it - I could eat just the crisp!!!
APPLE CRISP FOR LIFE!!!!!
Your mom's famous apple crisp!! I so wish I could have that- looks amazing!
Apple crisp is my favorite thing. Your videos are so cute!!