Mom's Apple Crisp
Loaded with tender baked fresh apples, crisp crumb topping, and the warm flavors of brown sugar and cinnamon, Mom's Apple Crisp is a pan of pure fall comfort. And it's truly one of the easiest-to-make desserts around!
Apple picking has been a fall family tradition that extends back to my childhood.
Growing up in Vermont, we lived pretty close to an apple orchard. And every fall we'd get fresh apples straight from the tree. Since moving to North Carolina in my mid-twenties, our fall apple picking tradition has continued with trips to the North Carolina mountains. Because there's just nothing quite like the crunch of an apple that's fresh-picked right from the tree.
Loaded with tender baked fresh apples, crisp crumb topping, and the warm flavors of brown sugar and cinnamon, Mom's Apple Crisp is a pan of pure fall comfort.
And do you know what Mom would always do with some of those fresh-picked apples we got? Whip up a tasty pan of Apple Crisp. Mom's Apple Crisp is a tradition that just goes hand-in-hand with our family's fall apple picking.
And what a delicious tradition it is! It's one that I have happily carried on.
Because not only is Mom's Apple Crisp super tasty, it's also super easy to make, too. Truly, if you can chop apples, measure dry ingredients, and turn on an oven -- you can bake up a pan of apple crisp.
To make a pan of this tasty crisp, start by peeling and coring some apples - about 6 to 8 of them, depending on their size.
McIntosh, Rome, Gala, Fuji, and Granny Smith apples all work well in this recipe, so grab what you like best. McIntosh and Rome are probably my favorites because they bake up nice and tender.
Truly, if you can chop apples, measure dry ingredients, and turn on an oven -- you can bake up a pan of apple crisp.
Sometimes I use a combination of 2 or 3 different varieties. The flavor is extra nice that way, and you end up with some different textures in the finished baked dish because each apple variety bakes up a little differently.
Slice the apples about 1/4-inch thick directly into a baking dish. Go ahead and fill that baking dish up pretty good with sliced apples - the apples will cook down a lot when they bake.
Then sprinkle the apples with a mixture of cinnamon and granulated sugar.
For the crisp crumb topping, mix together old-fashioned oats, flour, brown sugar, cinnamon, and nutmeg. Then use a fork or pastry cutter to cut some butter in until the mixture becomes clumpy crumbs.
Be careful not to overmix the topping into more of dough -- you want crumbs.
Then bake everything up for about 35 to 40 minutes until the apples are tender and the topping is lightly browned.
That's all there is to it! Just a few very simple steps is all it takes to make a pan of this perfect-for-fall dessert.
Serve it up warm, at room temperature, or cold. With a scoop of vanilla ice cream, a dollop of whipped cream, or just as it is. It's all good.
Because with its tender baked fresh apples, crisp crumb topping, and warm flavors of brown sugar and cinnamon, Mom's Apple Crisp is a pan of pure fall comfort. And it's truly one of the easiest-to-make desserts around.
Enjoy!
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Yield: about 10-12 servings
Mom's Apple Crisp
Loaded with tender baked fresh apples, crisp crumb topping, and the warm flavors of brown sugar and cinnamon, Mom's Apple Crisp is a pan of pure fall comfort. And it's truly one of the easiest-to-make desserts around!
prep time: 20 Mcook time: 35 Mtotal time: 55 M
ingredients:
For the apples:
- 6-8 apples
- 1/4 c. granulated sugar
- 1/2 tsp. ground cinnamon
For the topping:
- 3/4 c. old-fashioned oats
- 3/4 c. all-purpose flour
- 3/4 c. brown sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1/2 c. butter, softened
instructions:
How to cook Mom's Apple Crisp
Prepare the apples:
- Peel and core the apples.
- Slice into about 1/4-inch slices and place in a 9x13-inch baking dish.
Prepare the topping & bake:
- In a mixing bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg. Mix with a fork until well combined.
- Cut softened butter into small cubes. Add butter to the brown sugar mixture.
- Use a fork to cut the butter into the brown sugar mixture until it turns into crumbs. Don't over-mix it into a dough or batter.
- Sprinkle evenly over apples.
- Bake at 375℉ for 35-40 minutes until apples are tender.
- Serve warm, at room temperature, or cold - whichever you prefer.
TRACEY'S NOTES
- McIntosh, Rome, Gala, Fuji, and Granny Smith apples all work well in this recipe. Sometimes I use a combination of 2 or 3 different apple varieties - the flavor is extra nice that way, and you end up with different textures in the baked apples because each variety bakes up a little differently.
- Go ahead and fill that baking dish up pretty good with sliced apples - the apples will cook down a lot when they bake.
- This is extra yummy served with a scoop of vanilla ice cream or a dollop of whipped cream.
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