Fall is my absolute favorite season. I live for that first day of the year where it’s just cool enough to finally wear your favorite pair of jeans and boots again. The leaves have just began to fall and your favorite soups are on the menu again. One thing I especially love about fall? APPLES ARE EVERYWHERE. And what better dessert to make than an apple crisp.
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It took me about three times to master this apple crisp recipe. When I eat one, I want the top to be so crispy. Like really really crispy. And, the apples? I want them soft and buttery doused in the deepest flavors of cinnamon, nutmeg, and cloves. Oh, yeah – and I like a giant scoop of vanilla ice cream as the cherry on top.
This easy apple crisp recipe is all the above and so much more. This dessert also happens to be the very first thing I made in my 7th grade home ec class. However, over the years, I’ve put my own little Krisp spin on it.
The first few attempts at this recipe, I found myself needing an extra something. The oats were falling a little flat and I wasn’t getting the crunch I was looking for. Finally, I reached into my cereal cabinet and realized the answer was staring me right in the face. GRAPE NUTS. I literally eat them every morning for breakfast (with blueberries!), and realized they would be the perfect thing to accompany the rolled oats and other flavors on the top.
What do you need to make an apple crisp?
The hardest part about making this dish is waiting for it to cook. Other than that the only manual labor is peeling the apples. After that, it’s so easy. Here’s everything you need to whip this dish together.
Vegetable peeler to peel the apples.
Two medium/large bowls one for making the crisp mixture and the other for the seasoned apples
A 9×13 inch baking dish for baking the apple crisp
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What kind of apples are the best for an apple crisp?
You really can use any apple you have but I love the green Granny Smith apples. You’ll need to peel the apples first, otherwise you end up with weird slimy skin in the dish. For around 4 servings, you’ll need 4-5 large apples. After you’ve peeled each one with a vegetable peeler, you’ll want to core and slice them (here’s a great tool to use!). If you’re not going to use them right away, you can squeeze a bit of fresh lemon juice on them to prevent them from browning.
If you’re not going to use peeled and sliced apples right away, place them in an air tight container and squeeze a bit of fresh lemon juice on them to prevent them from browning.
What to serve with an apple crips?
Ice cream. Ice cream. Ice cream. Plain vanilla ice cream is the perfect sidekick to serve with this. And if you have any nuts around the house — pecans, walnuts, macadamia nuts — you can toast them up and sprinkle them on top. That will give you a deeper, crunchier texture.
Make the topping
- 2 1/2 cups of rolled oats
- 1/2 cup of grape nuts cereal (if you don't have grape nuts you can use all rolled oats)
- 1/2 cup of brown sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp corn starch
- 1/4 tsp ground cloves
- 1/2 cup of melted butter
Make the apples
- 4-5 large apples, peeled, cored, sliced
- 1/4 cup of milk (any milk will do - 2%, whole, almond)
- 4 tbsp melted butter
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tsp corn starch
Preheat the oven to 375 degrees fahrenheit. Grease a 9x13 baking dish and set aside.
Make the topping: In a medium-large mixing bowl, mix together all the ingredients. Mix real well until the butter starts to clump. Place in refrigerator while you get the apples together.
Make the apples: Place the apples in a medium/large bowl. Mix together all ingredients. Place apple mixture in baking dish and top with crisp topping. Cover all the apples well and place in oven for 35-40 minutes.
Serve with ice cream and enjoy!