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    Home » Desserts

    SIMPLE OLD-FASHIONED APPLE CRISP

    Published: Sep 19, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

    RECIPE PRINT PIN

    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.

    A serving of apple crisp with a scoop of vanilla ice cream.

    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.

    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.

    Apples on a board.

    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?

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    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.

    An apple sliced in half.

    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

    • Chopped apples with spices in a bowl.
    • Chopped apples tossed with spices in a bowl.

    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.

    • A bowl of dry ingredients for apple crisp.
    • Tossed flour, oats, sugars, and spices in a bowl.

    Mix the apples with the spices, a touch of sugar, lemon juice, and a little flour and transfer into a baking dish.

    • Cubed butter on top of dry ingredients in a bowl.
    • Streusel topping in a bowl.

    Mix together the oats, flour, sugars, and spices. Add the cubed butter and mix it using a fork, a pastry cutter, or your hands.

    • Apple crisp in a baking dish ready to bake.
    • Baked apple crisp on a baking sheet.

    Sprinkle the topping evenly over the apples.

    A serving of apple crisp on a plate.

    Bake. Cool. Serve. Eat.

    A serving spoon scooping out a portion of apple crisp.

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    Life is too short for mediocre food.

    HAVE YOU SEEN THESE?

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    PIN THIS RECIPE FOR OLD-FASHIONED APPLE CRISP TO SAVE FOR LATER.

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    A serving of apple crisp with a scoop of vanilla ice cream.

    SIMPLE OLD-FASHIONED APPLE CRISP

    PRINT PIN SAVESaved!
    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.
    This recipe starts out with 5 pounds of apples but after they are peeled and cored, you should end up with 4 pounds.
    This recipe can easily be halved. Use a 9x9 or similar baking dish that can hold the apples.
    8 - 10 SERVINGS
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Author: Natalie Gregory

    Equipment Used

    APPLE CORER
    Large Bowl
    9x13 baking dish
    Baking Sheet
    Cooling Rack

    Ingredients

    Filling:

    • 4 pounds McIntosh apples peeled, cored, and chopped - See NOTES
    • 1 pound Fuji or Cortland peeled, cored, and chopped
    • 2 tablespoons lemon juice
    • 1 teaspoon cinnamon
    • ¾ teaspoon fine salt
    • ½ teaspoon ginger
    • 3 tablespoons sugar
    • 2 tablespoons flour

    Topping:

    • 1 ½ cups flour
    • 1 cup quick oats
    • ¾ cup brown sugar packed
    • ¼ cup sugar
    • 2 teaspoons cinnamon
    • ¼ teaspoon fine salt
    • 2 sticks butter (1 cup)
    Prevent your screen from going dark

    Instructions

    • Preheat oven 350°.

    FILLING:

    • 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

    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.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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    NEVER MISS A RECIPE!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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