Fall is officially here – the furnace turned on today!
One of my favorite fall desserts is any combination of apples and cinnamon. I had a group of friends over for lunch yesterday so I decided it was a perfect day to make apple crisp for dessert. I served it with Asian Noodle Salad and a yummy herb bread that you will just have to wait for a week or so to get the recipe!
This apple crisp recipe is from my sister in law Jayna. We had it for the first time years ago when we were visiting her in Pennsylvania and it has been my “Go To” apple crisp recipe ever since. As I remember, it was a nice fall day when she served it!
The thing that makes this apple crisp recipe so good is that it uses graham cracker crumbs in the topping – which is the best part of apple crisp! I love graham crackers, especially dunked in a cold glass of milk. The “crisp” part of this recipe is so good you will want to eat it all by itself – it would be yummy over any type of crisp (berry, peach etc.) or just by itself on top of ice cream! Did I mentioned I love the “crisp” part of apple crisp!!
I like to use a tart green apple like Granny Smith and I use my trusty little apple peeler, corer, slicer to quickly get the apples ready. My apple peeler slices the apples fairly thin. The cook time will depend on how thin your apples are sliced. I don’t like the apples to get mushy like applesauce so I pull it out of the oven as the apples become tender but slightly firm.
I love it best with vanilla ice cream but cinnamon whip cream would be yummy too.
Welcome fall – enjoy some apple crisp!
- 4-6 large Granny Smith apples
- 8 graham crackers
- ¾ C brown sugar, packed
- ½ C rolled oats
- ½ C flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ C butter, melted
- Peel, core, slice apples.
- Finely chop graham crackers (I use my food processor).
- Combine crumbs, sugar, oats, flour and spices.
- Add butter; mix well.
- Spoon mixture over apple slices.
- Bake at 350 degrees for 30-35 minutes
- Serve warm with ice cream.
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