Grandma’s Apple Crisp


Great Grandma’s Apple Crisp is a timeless recipe; it will warm your soul with juicy, tender apples and a crisp, buttery, melt-in-your-mouth topping.



  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 68 baking apples* (approximately 10 cups), sliced
  • 11/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 12 Tablespoons butter, room temperature and cubed


  1. Pre-heat oven to 375°F. Peel and slice apples into 1/4 to 1/2 inch slices.
  2. Combine 1/2 cup sugar, 1/4 cup water, and 1 teaspoon cinnamon in a large casserole dish or 9×9 baking dish*. Add sliced apples and mix well to coat apple slices completely.
  3. In a medium mixing bowl with a pie blender or two forks, combine flour, sugar, salt, and butter cubes until well combined and small crumbles form. Lightly pat topping over apples in baking dish.
  4. Bake for 45-50 minutes, until bubbling and topping is golden brown. Cool slightly and serve with vanilla ice cream.


Apples: You want to use apples that are sweet yet tart and will not break down during cooking; if you can find Jonathan apples, they are best. I used Honeycrisp apples in the photos, but I’ve used many different kinds in the past. Use your best judgment or favorite apple (if it’s not mushy!).

Storage: I usually store the apple crisp on the counter, covered, for 1-2 days (if it lasts that long!). I’ve been known to eat it at room temperature, or warm in the microwave for a quick fix. If you want to reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes.

Dish: Adjust the size of the pan as needed; as you can see in the photos I used a casserole dish – use what you have, the thickness of the crisp just may vary! 🙂

  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/10th recipe
  • Calories: 312
  • Sugar: 36g
  • Fat: 14g
  • Carbohydrates: 48.2g
  • Fiber: 1.3g
  • Protein: 1.6g

Keywords: easy, holiday, fall, halloween, baking, no oats

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