apple crisp

This old-fashioned homemade apple crisp is a simple dessert baked from scratch just like grandma used to make!

Apple Crisp

apples

flour

sugar

brown sugar

cinnamon

vanilla

lemon juice

old fashioned oats

baking powder

butter

Preheat oven to 350 degrees.  Prepare a deep 8x8 dish or 11x7 by spraying with nonstick spray or butter the dish.

In a large bowl mix the apples, flour, sugars, 1/2 teaspoon cinnamon, vanilla, and lemon juice. Toss to combine until all apples are covered with flour. Transfer to prepared dish. The apples will be piled high but it's okay because they shrink a bit as they cook.

In a medium bowl add brown sugar, oats, flour, cinnamon, baking powder, and butter. Use a pastry cutter or two forks or your hands to combine and crumble the mixture until it is pea-sized and crumbly.

Spread topping over the apples and gently pat it down.

Place dish on a cookie sheet in case any goodness bubbles over.

Bake 45-60 minutes until brown and bubbly.

Let cool slightly before serving as the juices are super hot.

https://embed.mediavine.com/videos/ldcpn2vcvvxatfuv0fii

This old-fashioned apple crisp has been in our family for years. The delicious filling is made with apples, flour, sugar, cinnamon, and vanilla. It’s paired with a from-scratch topping made with oats, brown sugar, flour, cinnamon, and butter. The result is irresistible!

Skillet Apple Crisp

all-purpose flour

nutmeg

salt

unsalted butter

Granny Smith apples,

kosher salt

cornstarch

lemon

Vanilla ice cream,

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

This sounds so much like my Mom's recipe, which I have unfortunately misplaced!  I only have a 12" cast iron skillet and I just need some help with ingredient amounts for this large of a pan.  The way my family loves crisps with ice cream, an 8" pan would just be an appetizer, lol.  I know this isn't a review of this particular recipe, but everything that Ree Drummond makes looks so good and reminds me of how my Mom and Grandma used to cook.  So many of her recipes bring back such fond memories and a comforting family feeling.

This is so yummy. I made 2 sets, one w/ the exact recipe and the second one modified it by adding 1/2 cup oatmeal and used 2 different apples which turned out more crunchy and there’s no difference on the apple taste. Served it w/ vanilla ice cream and my family enjoyed it. Thank you for sharing this recipe.

Ree, Ree, Ree~<br /><br />Thank you for sharing so many wonderful recipes - including your chicken rice soup, and this apple crisp - both of which we made this cold afternoon in Michigan. So simple, yet so tasty, and we had enough of both to share with neighbors!<br /><br />May God bless you and your family this CHRISTmas, and always!<br />

This is my mother's recipe too.  Today, people are always adding oatmeal to the topping.  NO OATMEAL!  That makes the topping chewy not crispy.  This is great.<br />

This is another great recipe from Ree! It’s very warm and cozy, and it’s great for a cold day. My family absolutely loved it, and I certainly did, too. I would definitely recommend this to anyone who wants a treat!

In the oven now.  I did taste it.  Very very good!  I used apples on hand.   Put in 10" cast iron.   I'm like Ree, I only have cast iron.  Followed directions with the additional cinnamon and nutmeg.   Husband loves apple pie and crisp.  This is far easier then pie.  Want to make puff pastry apple recipe.  

We, my husband and I watch your show and have tried several recipes. This Skillet Apple Crisp it delicious and a keep. Did nor add ginger because I do not like ginger but we love theis crisp! We give it 5 stars pay no attention to the stars rating it set on 3 but we give it a 5 STARS!

Super simple, delicious dessert. I thought the first step of sautéing the apples in butter added more flavor to the apples and gave a more tender result. The crisp "crisped" up after it was removed from the oven and cooled slightly. Perfect!

If you like buttery, sweet fruity desserts this is the perfect Apple Crisp!  The salt in both the apples and the topping and the lemon juice in the filling do a nice job of keeping the crisp from being overly sweet.  I did miss the oatmeal in the topping that was part of my old apple crisp recipe, but that's because I find oatmeal hard to resist.  Only adjustment I would definitely make to this recipe is more cinnamon in the topping...I would change this from 1/2 teas. to 3/4 teas.  While's there's a cinnamon flavor as the recipe is written, it's not strong enough for my personal taste.  Overall, excellent recipe from Ree Drummond...as usual!  P.S. I made this for company coming for dinner tonight and it's already half gone!!<br />

It's apple season! Yay! That can only mean one thing......try new recipes! <div>I made this last night. Following the recipe exactly. </div><div>First I'm wondering why starting things on the stove top? I've made similar recipes before, but this was a first. Not sure if this is a necessary step. </div><div>The flavor and consistency of the apples was very nice. The recipe was easy to execute. The crumb topping was where it could use improvement. At 30 minutes it wasn't crisp. I moved to the top shelf and continued to bake an additional 15 minutes. The topping was just ok. Really never formed the crisp I was hoping for. Would use the apple portion of the recipe but swap the crumble for an alternative. </div>

https://www.foodnetwork.com/videos/rees-skillet-apple-crisp-0258490

Ree bakes her Skillet Apple Crisp and serves it with vanilla ice cream.

Ree's Skillet Apple Crisp

Recipe video above. A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You'll love how this Apple Crumble isn't overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. The smell when this is cooking is everything! SWEETNESS - see Note 4.

Apple Crumble

white flour

white sugar

lemon juice (or water)

tsp cinnamon

rolled oats / oatmeal ((quick cooking is ok))

brown sugar (loosely packed)

tsp baking powder

cinnamon powder

unsalted butter, melted

Vanilla ice cream

Preheat oven to 350F/180C.

Peel apples, then cut into 1.5cm/ 3/5” cubes.

Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish. 

Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.

Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple filling come together).

Serve warm with vanilla ice cream!

This Apple Crisp recipe is the best fall dessert ever! Fresh sliced apples are topped with a buttery cinnamon oat topping that tastes divine with a scoop of vanilla ice cream!

The Best Apple Crisp

apples, (sliced)

vanilla extract

all purpose flour

tsp salt

(1/2 stick) butter, (melted)

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Hot Apple Crumble with a big scoop of Ice Cream is a delicious treat! Serve this for an American summer holiday, or for a cold winter’s dessert.

light brown sugar, packed

quick oats

butter,

apples,

In a large bowl, combine diced apples with...

In a large bowl, combine diced apples with lemon juice, sugars, cinnamon and flour. Pour into a 2qt baking dish.

In a separate bowl, combine crumble ingredients. Use...

In a separate bowl, combine crumble ingredients. Use hands to combine butter until crumbly (this takes a few minutes). Sprinkle over top of apple mixtures. Press lightly.

Bake in a 375 degree oven for 45-50...

Bake in a 375 degree oven for 45-50 minutes, until bubbly and caramelized. Enjoy warm with a scoop of ice cream!

https://mediavine-res.cloudinary.com/video/upload/vpumb8dbh42vvspobnpi.mp4

Hot Apple Crumble with a big scoop of Ice Cream is a delicious treat! Serve this for an American summer holiday, or for a cold winter’s dessert.

Once you try this recipe you will never want another! Perfection in every bite!

(200 grams) brown sugar

(180 grams) quick-cooking oats

(250 grams) all-purpose flour

(400 grams) packed brown sugar

baking soda

(2 sticks, 226 grams) Challenge Butter (cubed while cold)

Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.

Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.

Apple Mixture

Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups.&nbsp;

Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 375°F for 35-45 minutes.

Crisp Mixture

1-bowl, gluten-free, lower sugar apple crisp made with oats, pecans, and caramelized apples. A healthier vegan dessert that's perfect for fall!

Healthified Apple Crisp (1 Bowl!)

water

arrowroot

rolled oats

almond flour ((or almond meal))

Tbsp coconut sugar

pecans

sea salt

coconut oil

Preheat oven to 350 degrees F (176 C) and set out an 8” x 8” baking pan (or something similar).

To a medium mixing bowl, add sliced apples and top with remaining filling ingredients. Toss to combine. Transfer apple mixture to the baking pan and pour any remaining liquid over the apples.

Wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over apples in an even layer.

Bake for 45-55 minutes (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is a deep golden brown.

Let rest 5 minutes before serving. This crisp is delicious as is, but is elevated with coconut whipped cream or a big scoop of almond or peanut butter for added protein!

Leftovers keep covered in the refrigerator up to 3 days or in the freezer up to 1 month. Reheat in the microwave or in a 350 degree F (176C) oven until warmed through.

https://www.youtube.com/watch?v=tXVkMmzq834

1-bowl, gluten-free, lower sugar apple crisp made with oats, pecans, and caramelized apples. A healthier vegan dessert that's perfect for fall!

Full Recipe: https://minimalistbaker.com/healthified-apple-crisp
 
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Healthified Apple Crisp | Minimalist Baker Recipes

By toasting a bit of prepared granola with butter, we were able to keep this dish light and healthy while still providing a delicious crunchy topping for sweet spiced apples.

Skillet Granola-Apple Crisp

store-bought oat granola,

pumpkin pie spice

Melt the butter in a medium nonreactive and ovenproof skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well coated. Transfer to a bowl. (Reserve the skillet.)

Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 5 to 7 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, 35 to 40 minutes. Serve warm.

I made this with Chateau La Granola Hazelnut Cherry, and it was so, so good. Great recipe.

We have made this several times and it is delicious.  

This tasted good, but the topping didn't brown or combine, it fell apart as soon as it came out of the skillet.

DELICIOUS! I used Granny Smith apples and Great Grains cereal for the granola, and it turned out great!  I will DEFINITELY be making it again.

I made this for Sunday Breakfast with vanilla yogurt.  Really yummy.  My kids loved it.

I used a fat free blueberry cranola from Trader Joes and it was yummy!  Although I cooked it longer I never saw the apples bubble but I finally took it out and it was still great.

Delicious
Really tasty and easy to make.

A crumbly, buttery topping full of contrasting flavors and textures, soft fruit, notes of lemon and nutmeg and caramel—this is an apple crisp that just might be better than a pie.

The Best Apple Crisp Recipe

For the Crisp Topping:

all-purpose flour (3 3/4 ounces; about 3/4 cup)

raw sugar,

nutmeg (see note)

(4 grams) kosher salt

toasted pecans (3 3/4 ounces; about 1 cup)

For the Apple Base:

apples (preferably a mix of firm, tart Fuji

(2 grams) kosher salt

(30 milliliters) bourbon, rye,

For the Topping: Preheat oven to 375°F (190°C). In a food processor, pulse flour, raw sugar, lemon zest,  nutmeg, and salt until well combined.

Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.

Add butter and pulse until mixture resembles a coarse meal, with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.

To Assemble and Bake: Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to a 2-quart baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let crisp cool for at least 15 minutes before serving.

The best vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy pecan-oat topping. Fall dessert perfection.

The Best Vegan Apple Crisp

lemon,

coconut sugar ((or sub organic cane sugar))

Tbsp arrowroot starch

apple juice ((or water))

grated ginger ((optional //

nutmeg ((optional))

gluten-free rolled oats

almond meal

all-purpose flour*

pecans ((roughly chopped))

tsp sea salt

Preheat oven to 350 degrees F (176 C).

Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).

Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.

Thinly sliced Granny Smith apples baked with a cinnamon glaze and oatmeal crumb topping to make the BEST Apple Crisp!

oats

Granny Smith apples (, peeled and thinly sliced)

Tablespoons butter (, melted)

Tablespoons all-purpose flour

Tablespoons milk

vanilla Ice Cream

Homemade Caramel Sauce

Preheat oven to 375 degrees F.

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the topping:

(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!)&nbsp;

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.&nbsp;

Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples.

Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with Vanilla Ice Cream and homemade caramel sauce, if desired.

For the Apple Filling:

https://content.jwplatform.com/videos/4gJyVYeF.mp4

The BEST Apple Crisp recipe ever is made with thinly sliced Granny Smith apples and baked with a cinnamon glaze and oatmeal crumb topping.

Brown sugar, cinnamon, oats, and fresh fruit come together in this buttery and irresistible apple pear crisp.

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The most viewed apple crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine