Apple Crisp

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Apple Crisp is a true classic Fall dessert, this easy recipe is reminiscent of generations past.  Pop this crisp in the oven and wait for the delicious smell to fill your home! Thinly sliced Granny Smith apples baked with an oatmeal crumb topping to make the BEST Crisp! This easy apple crisp is made the old fashioned way, and it’s perfect with a scoop of vanilla ice cream and salted caramel sauce!

After one taste of this melt in your mouth apple crisp you will want to make it a staple in your dessert repertoire. It’s the perfect pairing with a scoop of homemade vanilla ice cream.

How do you store apple crisp? You can store your crisp in the fridge covered in plastic wrap for up to four days. I’ve never had it last that long. 

What size cast iron do you use? I tested the recipe with a 8 inch cast iron skillet. You can try it with a 10 inch or 12 inch cast iron skillet but it may be thinner so I’d recommend adding a few more apples. A 6 inch cast iron skillet will also work but be careful not to overflow the pan.

Try these other sweet recipes: 9 Classic Pies That Will Make Your Fall Even Sweeter, Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.


Apple Crisp

Apple Crisp

An excellent recipe for Apple Crisp.

  • Author: Food and Wine
  • Prep Time: :30
  • Cook Time: :40
  • Total Time: 1:10
  • Yield: 6
  • Category: Dessert
  • Method: Baking


For Serving


Make the topping
  • Preheat oven to 375°F. Pulse flour, brown sugar, granulated sugar, cinnamon, salt, ginger, and baking powder in a food processor until combined, about 2 times. Add butter, and process until flour mixture goes past the crumbly stage and starts to clump together and look moist, about 30 seconds. Add oats, and pulse to combine, about 3 times. Transfer to a medium bowl, break up any large clumps, and chill, covered, until ready to use.

Make the filling
  • Heat a 9-inch cast-iron skillet over medium-high. Add butter, and melt until sizzling. Stir in sugar to moisten in spots. Cook, stirring occasionally, until sugar is a deep amber color, about 5 minutes. Add apples (the pan is going to be overflowing, but they will cook down quickly), lemon juice, and salt. Cook, stirring often, until apples have softened and liquid is slightly reduced, 5 to 6 minutes. Stir in flour and apple brandy until combined. Scatter oat topping evenly over apple mixture, and top evenly with ginger candy. Bake in preheated oven until oat topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes. Spoon into bowls, and serve with vanilla ice cream or whipped cream.

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