Apple Crisp (or any Fruit Crisp)
By Kath Dedon
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Apple Crisp is one of the easiest desserts you can make. It’s perfect for entertaining. It can be made ahead of time and then reheated in the oven later. Leftovers can be eaten the next morning for a tasty breakfast treat. (I speak from experience.)
This particular recipe uses less sugar than many others and I love the way it turned out. It’s moderately sweet and the flavor of the apples is not overwhelmed by sugar.
Most recipes call for half flour and half rolled oats. I did not use flour. I used quick oats to make it wheat-free. Without any flour in the mix, I think the quick oats made the texture better than it would have been had I used regular rolled oats.
I made an Apple Crisp, but you can really use a variety of different fruits to make a Fruit Crisp. Laura recently used this recipe to make an Apple/Pear Crisp. She used four medium Granny Smith apples and four not-quite-ripe pears and it was delicious! Apple/Cranberry Crisp would be great when cranberries are available. In The Food Matters Cookbook, Mark Bittman suggests using peaches, pears, plums, or even mangoes in Fruit Crisp. So just get creative with it and use 6 cups of whatever fruit you’d like.
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Apple Crisp
(Adapted from a recipe from Spud.com, contributed by Jen McColl)
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Serves 6 – 8
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Apples
3 pounds apples (6 large or 8 medium)
¼ cup packed brown sugar (I used maple sugar.)
½ teaspoon cinnamon
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Topping
1 cup quick oats
½ cup sliced almonds, chopped just a bit into smaller pieces
¼ cup packed brown sugar (I used maple sugar.)
6 tablespoons unsalted butter, softened
½ teaspoon cinnamon
1/8 teaspoon salt
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Almonds chopped just a bit into smaller pieces
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1. Heat oven to 375˚
2. Peel and core the apples. Chop them into ½ – ¾-inch chunks.
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3. Toss the apples with the ¼ cup of sugar and ½ teaspoon cinnamon.
4. Put the apples in a 6-cup baking dish. (An 11 x 7 x 2 rectangular dish, or an 8 x 8 x 2 square dish, or a 9-inch pie plate would all work.)
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5. Cover the apples with foil and bake for 20 minutes.
6. While the apples are baking, make the topping. Combine the topping ingredients in a bowl. Stir with a fork until the butter is well-distributed.
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Topping ingredients, ready to blend in the butter
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7. After the apples have baked for 20 minutes, remove the pan from the oven and distribute the topping mixture over the apples.
8. Put the pan, uncovered, back in the oven and bake for an additional 30 minutes, or until the topping is browned a bit and the fruit is tender.
9. Best if cooled just a bit so it is still warm when served. (It can also be reheated in a 200˚ oven for about 30 minutes.) It’s delicious served with vanilla ice cream.
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In the kitchen with Kath 
I Love love love apple crisp, this looks awesome!
Thanks, Raven! 🙂
Hi Kath, nice apple crisp. How about adding it to the Food on Friday: Apple collection over at Carole’s Chatter? Cheers
Thanks for the invite, Carole! I just added it to your apple collection.
Kath, thanks for adding this to the collection. Would you like me to send you a reminder about each new Food on Friday? If so just drop me a line on ca4ole@gmail.com Cheers from Carole of Carole’s Chatter
Have you tried freezing this?
I have not tried freezing it, Kelly. A quick Internet check, though, makes it look like it definitely can be frozen. Here’s one link that tells you how: https://www.livestrong.com/article/430831-how-to-freeze-apple-crisps/
I have been looking for a recipe for apple crisp that does not use flour in the crisp. I came upon this recipe and have tried it a couple of times. I love it! I admit that I love the crisp part so I always make double the topping. I tried the recipe as is, cooking the apples first and then adding the topping and cooking further. I prefer to just bake it all it once. The apples retain some of their crispness and we like that. I also add more cinnamon than is called for and I add a little nutmeg. Regardless, it is a great, versatile recipe and it has been added to my collection. Thank you for sharing it.