A Simple Old-Fashioned Apple Crisp made with apples tossed in spices, topped with buttery oats, and then baked until crisp, bubbly, and golden brown. A perfect fall dessert.
Going apple picking was an activity we used to do with our kids in late September. When they were in elementary school, the fall field trip would be apple picking at a nearby farm. I think that was the only permission slip I signed and handed in the same day hoping I could be a chaperone.
Jump to:
Sure I had to watch the kids, but I would also be able to participate in picking apples, sampling cider, and eating cider donuts.
It was cloudy that day and all the kids had on their little raincoats. Most were the same and you couldn’t tell them apart. They looked like little minions.
We were separated into groups then off we went.
I had a group of five kids and one of them was my own. They picked what they could reach and I grabbed the perfect ones that were higher.
These apples were spectacular. I was having so much fun until…
“Natalie, where are all your kids?”
I looked around and all the kids were scattered. There were kids all over the place, but I couldn’t tell which ones were mine because they all looked alike in their little coats.
“They're here somewhere. I mean they were just here.”
“Natalie, you are supposed to be keeping an eye on them not picking apples.”
I tried to hide the bag of perfectly picked apples behind me. Needless to say, I was never chosen to chaperone again. Don't worry, I found the kids.
My apple crisp uses five pounds of apples. It sounds like a lot right? You lose about 1 pound from the peels and cores.
Want to know how I know that? I actually weighed the apples before peeling. Then I weighed the cores and peels and found I lost 1lb. 5oz. Who else is going to give you that information?
More delicious apple dishes
After I core and slice the apple in half, I remove the endocarp - the center of the apple that surrounds the seed - if it wasn’t removed from coring.
I’m fussy that way. It’s an extra step, but I don’t want me or my guests biting into an unpleasant hard thingy.
You can avoid it altogether if you slice around the core. Just know you will leave some good apple behind.
A great tool for coring is this apple corer. When you find a gadget that makes your life easy, it’s worth it.
About the apples I use
I like to use mostly McIntosh with a few Cortlands, Honey Crisp, or Fujis mixed in for texture.
The McIntosh are softer and when mixed with a few of the firmer apples, it gives a nice texture. I prefer to chop the apples rather than slicing because I feel it gives a better presentation and it also makes it easier to eat.
I've found Granny Smiths are too tart and I don't care for the texture of the apple which to me, turn rubbery. It's all subjective and you can use your favorite apples.
Steps to make apple crisp
Peel and core the apples. I like to chop my apples because I find it to be a nicer presentation and also easier to eat.
Mix the apples with the spices, a touch of sugar, lemon juice, and a little flour and transfer into a baking dish.
Mix together the oats, flour, sugars, and spices. Add the cubed butter and mix it using a fork, a pastry cutter, or your hands.
Sprinkle the topping evenly over the apples.
Bake. Cool. Serve. Eat.
How to make apple crisp video
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SIMPLE OLD-FASHIONED APPLE CRISP
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Ingredients
Filling:
Instructions
- Preheat oven 350℉.
FILLING:
- Peel, core, and chop the apples into 1-inch pieces - See NOTES
- In a large bowl, toss the apples with the filling ingredients.
- Transfer apples along with collected juices in the bowl into a 9x13 (approx.) baking dish. As long as the sides are at least 2 inches high, it’s fine.
TOPPING:
- In another large bowl, add the flour, oats, sugars, cinnamon, and salt. Toss together until combined.
- Add the cubed butter and mix together until all the dry ingredients are coated and large clumps form. I use a fork to mix. You can use your hands or a pastry cutter if you like.
ASSEMBLE:
- Spread the crumb topping over the apples.
- To be safe, place the dish on a baking sheet to catch any drippings.
- Bake for about 60 minutes until golden and bubbly. Transfer onto a cooling rack to cool a bit.
- Serve as is or with vanilla ice cream and you have yourself a fabulous dessert!
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!