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
- 6–8 baking apples* (approximately 10 cups), sliced
- 1–1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 12 Tablespoons butter, room temperature and cubed
- Pre-heat oven to 375°F. Peel and slice apples into 1/4 to 1/2 inch slices.
- 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.
- 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.
- 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