When I was a kid, my mom made apple crisp probably once a week, it’s a huge comfort food for me (and probably my brother too). It’s yummy, cheap to make, and very filling. And as far as desserts go, it’s not really too unhealthy.
This recipe makes a 9×13 inch pan. I use a pan like this one. It’s got a lid, so you can take it to potlucks or store any leftovers in the fridge. Halve the recipe to make smaller sized batch. Honestly, after having it, you won’t want to make a small batch.
- 8-10 green apples (about 3-4 cups), peeled, cored and chopped (green apples work best- Granny Smith’s are nice).
- 1/2 stick of butter softened (don’t use oleo/spread- it makes the crumble topping watery)
- 1/2 c. packed brown sugar (light or dark, whatever you got!)
- 1T. cinnamon or pumpkin pie spice (whichever you prefer)
- 1 c. quick cook oats (raw!) (if you have a gluten intolerance, you can use gluten free oats)
- 1/4 c All purpose flour ( if you have a gluten intolerance, you can use nut meal- I like almond meal. Sometimes when I make this GF, I omit the oats and increase the amount of nut meal to 3/4 c)
- In the bottom of a greased baking dish, pour the apples in a even layer.
- In a small bowl, combine the remaining ingredients with a pastry blender (Or a fork, if you don’t have a pastry blender), until ingredients are all combined and crumbly.
- Pour crumbles over apples in an even layer.
- Bake at 350 degrees until apples are all soft and mushy, usually 30 -45 minutes. THe topping gets toasty and crispy as it bakes!
- Serve hot with whipped cream or ice cream. Also great cold, lukewarm, or any temp in between.
It’s so freaking good!
You can use fresh peaches, apricots, or berries instead of apples. They do need to be fresh and ripe (no frozen or canned fruit).