Happy Monday!
I hope you had a good weekend. Do anything fun? My weekend consisted of hanging at home Friday night, hanging all day Saturday and catching up on Nashville – best show ever! You watch it? Love love LOOOOVE the music in that show.
I also worked on my PINTEREST page – I decided to break down my boards a bit more…check it out!
Alrighty then, today I am bringing you another classic Fall dessert – Apple Crisp! This is the perfect dessert for Thanksgiving – I bet you’re all starting to plan out your Thanksgiving menus right? It’s just around the corner! ahh!
Good to know – this can be made the night before and then re-heated a bit before serving. It may make your life a bit easier Thanksgiving morning. 😉
Apples are so good right now, especially those honey crisps right? Love ’em. I used half honey crisp and half granny smith in this recipe. Why? No reason other than I know granny smith are a little sour and tangy and the honey crisp…well they’re honey delicious so I figured the two would pair nice together and that they did!
Before baking.
After baking…golden brown and perfectly crumbly! The streusel topping is obviously the best part and I make a TON of it because I LOVE it.
Serve with a big scoop of vanilla (or cinnamon!) ice cream and there you have it people.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2½ pounds medium Granny Smith and Honey Crisp apples (about 5 or 6), peeled, cored, and sliced ¼ inch thick
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine salt
- ¾ cup packed light brown sugar
- ¾ cup uncooked rolled oats
- ½ cup all-purpose flour
- 6 tablespoons cold unsalted butter, cut into small pieces, plus more for coating the dish
- Pre-heat oven to 350 degrees. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine the apples, granulated sugar, cinnamon, nutmeg and salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
- Using the same bowl, mix together the brown sugar, oats, and flour until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
- Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving. Serve with vanilla ice cream.
Adapted from: The Chow
I just made it!! It’s cooking in the oven now and it smells amazing!! I hope it comes out good and my Fiancé likes it 😁
wonderful! Hope you liked it!
Love this recipe, so easure and turns out delicious every time!
Glad you like it!
Just curious my first time trying this out do I put any liquids in this ?
nope!
Simple, and delicious! My two favorite things. Add Honey Crisp apples as a third favorite thing. LOL
Glad you liked it!!
I adjust the brown sugar because I had dark brown sugar. I hope it comes out good *fingers crossed*
That’s totally fine! Enjoy!
You never mention when to put in the nutmeg?
Sorry about that Amy – I updated the recipe! Simply add it to the apples with the cinnamon. Enjoy!
So good! This apple crisp recipe is a little less time consuming than the one I usually follow, so I decided to give it a go…and I’m glad I did! I used instant oats since that’s all I had and it turned out fabulous. My husband and I ate half the pan in one sitting! Thanks for sharing this one with us!
Thank you Larissa! I am SO glad that you enjoyed it!
what size dish did you use?
omg never mind I just reread it for the 3 time and now see it
ok good! Let me know how it turns out! Hope you like it Rhonda!
Can apple crisp be froze ?
Hi Alyssa – I’ve never tried it but I am assuming so. Just wrap it well in plastic wrap. I don’t think it would last more than 2 weeks or so in the freezer though.
You definitely can freeze them! I make a bunch of crisps every fall and freeze most of them. Freeze them raw and completely assembled, I like to use the 8×8 disposible aluminium pans, wrapped in plastic wrap and then tinfoil. They can be kept in the freezer for several months as long as theyre sealed well and you can thaw or cook from frozen – just increase the cooking time by about 15 minutes.
Yes! Freezing is the best. Thanks for sharing!
What a wonderful recipe! I made it for my husband last night and we both really enjoyed it. I hope to make some more of your recipes soon. The red velvet cupcakes sound great!
Have a great day!
Emily I’m so glad you and your husband enjoyed it!!
so glad you liked it!