THIS apple crisp. Is. Everything. Perfection in Fall when you’re gonna need some comfort to get through back to school and declining temperatures. Loaded with apples, sugar, and cinnamon and topped with the crisp of crisps (made with brown sugar, rolled oats, flour and melted butter).
Don’t you love lazy Fall Sundays? No plans, no reason to leave the house and no checklist of tedious to-dos? ME too. When it’s chilly outside I especially crave warm, comforting foods—and large, comfy sweaters. For lunch I whipped up my favorite lemony lentil soup and then called my mom to ask for some specifics on her classic apple crisp recipe (because moms make the best apple crisp, right?). The result was this delicious, crumbly, happiness-inducing (read: sugar coma) crisp, which I promptly gobbled up while lounging in my Sunday sweats.
Aside from how darn delicious this crisp is, it’s also so uncomplicated to make. No kitchen skills required. Just sliced apples tossed in sugar and cinnamon, topped with more sugar (for good measure) oats, butter, and flour. Easy. And foolproof. Cortland apples are great to use (and probably my fav), but I’ve also used granny smith and Macintosh and they work too.
This apple crisp, served warm and topped with vanilla ice cream, IS SO GOOD.
- 6-8 medium apples peeled and sliced into wedges about 1/4 inch thick I used Cortland -- Granny Smith or Macintosh will also do
- 3/4 cup sugar
- 2 tsp cinnamon
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup melted butter
- Preheat oven to 350 degrees.
- In a large mixing bowl combine sugar and cinnamon.
- Add sliced apples into sugar/cinnamon mixture and toss until well-coated.
- Pour coated apples into a medium sized baking dish (mine was 8 x 11 inches and roughly 2-1/2 inches deep).
- In a separate bowl, combine brown sugar, oats, flour and melted butter until crumbly.
- Spread the crumble evenly over apples (try not to eat the topping).
- Bake at 350 for 30 minutes until bubbly and golden. Serves 6-8. Enjoy.