Easy Apple Crisp
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Easy Apple Crisp is a classic fall favorite filled with crisp apples, cinnamon, butter and sugar and topped with vanilla ice cream.
Fall is my favorite time of year! I love everything about it; harvest, baking and the turning leaves. We always take a trip to the apple orchard and I can’t ever get this apple crisp made fast enough. We also love to make homemade applesauce. It is one of those dishes that will forever be etched into my brain, the memories making it with my mom and eating it when visiting my aunts. Don’t mind me while I go grab a bag from the freezer.
This recipe came from a favorite cookbook of mine that was created as a fundraiser by dairy farmers. Cathy is a wonderful person and great cook, we also love her Loaded Baked Potato Soup!
Easy Apple Crisp
The perfect apple crisp starts by choosing the right type of apple. Apples are often categorized in three different areas of use, cooking, baking or eating. My friend Stacy from The Backroad Life has a post about What Apples are Best for What Recipes that I always look at before heading to the orchard. I decided on Granny Smith apples for this recipe and they were the perfect combination of tart and sweet and they hold their shape for baking!
This recipe makes an 8 x 8 inch dish. You can double this recipe for a 9 x 13 inch version. I don’t trust myself with the bigger one but would be a must if making for company! 😉
More Great Apple Recipes to Try
Easy Apple Crisp
Ingredients
- 4 Cups Baking Apples peeled and chopped or sliced
- 1/4 Cup Water
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 Cup Sugar
- 3/4 Cup Flour
- 1/3 Cup Butter
Instructions
- Heat oven to 350 degrees.
- Spray a shallow 8 x 8 inch baking dish with non-stick cooking spray.
- Place apples in the dish.
- Sprinkle apples with a mixture of water, cinnamon and salt.
- Work together the sugar, flour and butter until crumbly.
- Sprinkle crumb mixture over apples and bake uncovered for 40 minutes.
- Serve warm plain or with vanilla ice cream.
Shared on Weekend Potluck
This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
