Hey there, friend! You know those days when you’re craving something sweet, but don’t want to spend ages in the kitchen? That’s when I turn to my trusty Old Fashioned Apple Crisp. It takes me back to those chilly autumn afternoons at Grandma’s house, where the smell of cinnamon and sweet apples filled the air. (I swear, if comfort had a scent, that would be it!)
Why You’ll Love This
I make this whenever I want to impress someone with minimal effort. My family absolutely goes nuts for it (possibly because they know dessert’s coming). Plus, who doesn’t love a dish that makes the whole house smell amazing? Oh, and don’t even get me started on the crispy topping – it’s like a warm hug in a bowl.
What You’ll Need (The Ingredients List)
- 6-8 apples – Granny Smith are my go-to, but I’ve used whatever’s lying around
- 1 cup of all-purpose flour – or you know, the whole wheat kind if you’re feeling healthy
- 1 cup of rolled oats – quick oats work too, but it’s not quite the same
- 3/4 cup brown sugar – I sometimes use coconut sugar, shh
- 1 tsp cinnamon – add a pinch more if you’re a cinnamon fiend
- 1/2 cup butter, melted – Grandma always said, ‘Don’t skimp on the butter!’
- Pinch of salt
Directions – Let’s Get Cooking!
- Preheat your oven to 350°F (175°C). Trust me, you do not want an undercooked crisp.
- Peel, core, and slice the apples. I find it soothing, like apple meditation. Line them up in a baking dish. No need to obsess over neatness, nature’s messy!
- In a bowl, mix flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it’s all crumbly. This is where I usually sneak a taste; I mean, quality control, right?
- Sprinkle the mixture over the apples. Don’t worry if it looks uneven – it’ll spread out as it bakes.
- Bake for about 45 minutes or until the top is golden brown and the apples are bubbling. (If your patience is anything like mine, this waiting part is torture!)
Notes
I found that the crispiness level can depend on your oven. If it’s not crisp enough after 45 minutes, let it go a bit longer, but keep an eye on it!
Variations That I’ve Tried
Once, I tried adding walnuts to the topping. It was a hit! But the time I added bananas… well, let’s just say, I’ll stick with apples.
What If I Don’t Have…?
No apple peeler? No problem! A simple paring knife does the trick. Might take a bit longer, but hey, who’s in a rush?
How to Store (If You Have Any Left)
I usually pop any leftovers in an airtight container and stick it in the fridge. Although, if your house is like mine, it rarely lasts till morning!
Serving Suggestions
I love serving it warm with a scoop of vanilla ice cream. My kids, however, insist on a drizzle of caramel sauce. Sometimes, I sneak a piece for breakfast with a bit of yogurt. (Don’t judge, it’s fruit, right?)
Pro Tips
I once tried rushing the cooling process by putting it in the fridge – bad idea! The topping went all mushy. Let it cool naturally, trust me on this one.
Frequently Asked Questions
Can I use different kinds of apples? Absolutely – mix and match! Just avoid really soft ones.
Is there a gluten-free option? Sure thing! Swap the flour for almond flour. It gives a slightly nuttier flavor, but still delish!
How do I know when it’s done? When the top is golden brown and the apples are bubbling up from beneath. You’ll know it when you see it!