As a kid, my dad didn’t do much cooking/baking. He worked 2nd shift and was not home many days/nights. With that being said, there were always a few “recipes” in his wheelhouse where he would make it and the whole family would rave about how good it was. He would make excellent peanut butter fudge, wild raspberry syrup and apple crisp. Looking back, I’m pretty sure he just dumped cake mix on apple filling but hey – it tasted great and I wouldn’t trade those memories for the world!
Here in the midwest (Peoria, IL) we take our fall very seriously. If you’ve let fall escape you without a pumpkin spice latté, a trip to Tanner’s Apple Orchard and a walk along the historic and beautiful Grandview Drive which is famous for being called the “World’s most beautiful drive” by President Theodore Roosevelt then you’re not doing fall right. All joking aside, nothing says fall quite like using fresh apples to make an apple crisp so good that it’ll transport you back to grandma’s kitchen – which is exactly what this recipe does!
How to make this Classic Apple Crisp:
- Prepare. Slice the apples and place them in a bowl with the seasonings making sure they are throughly coated.
- Make the topping. Place all of the ingredients for the topping in a bowl and mix throughly.
- Assemble. Place the filling in the bottom of the 9 by 13 pan and then evenly spread the topping and bake at 350 degrees for 45-60 minutes.
- Serve. Allow the Classic Apple Crisp to cool and then serve.
Common Questions about this Classic Apple Crisp:
- What type of apples are best for baking? Jonagold, Honeycrisp, Gala, Braeburn, Cortland and Pink Lady are our favorite apples to use when baking.
- What is the difference between an apple crisp and an apple crumble? An apple crumble rarely uses oats or nuts in the topping.
- What can I add to this recipe? You can substitute the sugar in the topping for caramel and also top the recipe with caramel to make a Caramel Apple Crisp. You could also add nuts such as pecans or walnuts.
- Why is my apple crisp not crispy? If you did not use enough butter in the topping, it will not be very crispy.
- Why is my apple crisp runny? If it is runny, you did not bake it long enough. If you are concerned about the topping from browning too quickly you can cover it with aluminum foil.
Looking for inspiration? Check out these awesome recipes!
Classic Apple crisp
- 8 cups gala apples cored, sliced and chopped
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3/4 tsp cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup quick oats
- 6 tbsp melted butter
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- Preheat oven to 350 degrees. Grease a 9 by 13 inch pan and set aside.
- Combine the apples, brown sugar, lemon juice, cinnamon, nutmeg 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 bowl combine the flour, oats, brown sugar, salt, vanilla, cinnamon, nutmeg and melted butter. Stir until crumbly and then spread the mixture evenly over the top of the apples.
- Bake, uncovered, at 350° for 45-60 minutes until the topping is golden brown and the apples are cooked through.
- Let it cool and serve!