This popular apple crisp is made with sliced fresh apples and cinnamon, topped off with a crumbly mixture of flour, butter, and sugar.
Feel free to add chopped pecans or walnuts to the topping mixture for added crunch and flavor. One visitor commented that she used 6 large Granny Smith apples and increased the topping mixture slightly. She baked the crisp in an 8-inch square baking dish.
See the tips and variations for some additional ideas.
Apple Crisp With Oat Topping
- 4 large apples or about 6 medium (4 to 5 cups sliced)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup water
- For the Topping
- 1 cup granulated sugar
- 1 stick (4 ounces) butter
- 3/4 cup all-purpose flour
- Heat the oven to 350 F.
- Butter a 10-inch deep dish pie plate.
- Peel and core the apples. Cut into thin slices. You should have 4 to 5 cups of apple slices.
- Place the apple slices in the prepared pie dish alternating with sprinklings of the cinnamon and salt. Pour 1/2 cup of water over apple slices.
- In a mixing bowl, combine sugar, butter, and flour together with fingertips or pastry blender until crumbly. Sprinkle over the apples.
- Bake the apple crisp in the preheated oven until apples are tender and the topping is browned, about 35 to 45 minutes.
- Serve the crisp warm with a scoop of ice cream or a drizzling of heavy cream. Or serve it chilled or at room temperature with sweetened whipped cream and a sprinkling of cinnamon sugar.
Apple crisp serves 6.
Tips and Variations
Use packed brown sugar in the topping instead of granulated sugar.
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