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
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.