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Apple Crisp


  • 5 -6tart apples, peeled, cored and sliced
  • 2tablespoons sugar
  • 2tablespoons lightly packed brown sugar
  • 1 1⁄2teaspoons cinnamon
  • 2tablespoons butter, melted
  • Topping
  • 3⁄4cup flour, plus
  • 2tablespoons flour
  • 6tablespoons oatmeal
  • 7tablespoons sugar
  • 7tablespoons lightly packed brown sugar
  • 12tablespoons butter, cut in small pieces


  • Preheat oven to 375°F.
  • Put apples, sugars, and cinnamon in a 1 1/2 quart casserole dish.
  • Stir to combine.
  • Let sit about 20 minutes until some juice is released from the apples.
  • Combine flour, oatmeal and sugars.
  • Mix in the butter until it resembles coarse crumbs.
  • Pour melted 2 tbsp butter over apple mixture in the casserole.
  • Sprinkle with topping mixture.
  • Bake 30-40 minutes until topping is golden and filling is bubbling.
  • Serve warm or at room temperature.


  • ladyfingers

    Does this recipe need one more glowing review? You betcha! I was worried that the 12 tablespoons of butter might be too much, especially as it was baking and looking a bit too buttery. Those were needless fears–ended up looking as good as it tasted. I followed directions as written, and it turned out just right. Everyone enjoyed this one–thanks, cuisinebymae!

  • surfin’ chef

    wonderful. I will try to cut back on the butter next time as someone suggested though… because it is so good my husband and I each had a 1/4 of the whole dish. That’s about 1/2 stick of butter each! Good splurge though! mmm…

  • msoders

    all apple crisps are usually the same, I tried this when i was looking for a recipie – and WOW – fantastic. I will always use this one from now on.

  • For JT’s Grandma

    Absolutely wonderful – didn’t change a thing. DH is a very picky eater and he loved it. Was even better the next day!

    Update 7/22/2012 I make this so often now that I can almost do it with my eyes closed. All the grown kids request it! Never can make one pan anymore! I really don’t think you can mess this recipe up! Since I make it so much now, I hardly measure anything! Have added nuts, have used blueberries, apples and peaches. Have some fresh picked huckleberries, guess how I’m gonna use them!!!!

  • clarkie13

    This was amazing! It was my first time making an apple crisp so I followed the recipe exactly and found the instructions very clear and easy to follow. I made it for my very picky staff of college students and they told me it was the best thing I had ever made for them!

  • haras00

    This was really good and easy to make. I like the topping best when it comes to crisps so next time I’m going to make more of that and then bake it a more shallow dish but that’s all I’m going to change! Good recipe!

  • Top of the Hill

    I have tried probably 6-7 apple crisp recipes in the past, my husband has always said, good, but the topping is not crunchy enough, too much dough. This recipe brought rave reviews from him, he went on and on how great it was. I won’t be making any other apple crisp recipe from here on out, it was perfect! I didn’t have any ice cream, but had whipping cream which I whipped up right before serving and it was divine. I am not a huge apple crisp fan, but found this to be top notch and had a hard time leaving it alone. Also, do not overbake, it does crisp up amazingly after you take it out of the oven for a few minutes. Stayed fairly crisp the next day without getting overly soggy!

  • cheesynei

    We did not add the 2 tablespoons of melted butter, and cut back on the butter in the topping to 8 tablespoons. we cut back on the white sugar in the topping to 4 tablespoons, and it was still great! I think I will do more sugar next time, and a small sprinkle of salt in the topping, as it seemed to need it. We served it with half & half on top, sooo good, I will make this again and again. Don’t be afraid to cut the butter some, if you are watching your diet like us!

  • Annelotte

    This was awesome! I had a bunch of apples that I had just picked, so they were sweet – I cut back on the white sugar by about 2-3 T total and it was still great. I also skipped drizzling the apples themselves in butter to save some cals. I only used three apples because the ones I had were huge. Fabulous. Thanks for the recipe!!!<br/><br/>Edit: I've made this about a dozen times since my first review. I always omit the butter over the apples and haven't ever missed it. I also usually take off 1T of white sugar from both the apples and topping. I add about three handfuls of finely chopped pecans to the topping and sometimes cut the butter by 1T in the topping. I also add a bit of nutmeg. I just reread the other reviews and I agree that it could use a few more T of oatmeal as well.<br/><br/>Great recipe. Every time I make it for company I get compliments, especially when served with french vanilla ice cream.

  • Jencathen

    I made this last night and it was perfect. Crisp on the top and juicy in the middle. I would like to note it was too sweet because the grocery store ONLY had sweet apples. Definitely use the tart apples the recipe calls for. Also, the recipe doesn’t give directions on what to do to the apples. I peeled, cored and cut into 16 wedges. Thanks for the great recipe!