Apple Crisp


apple crisp
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!

apple crisp

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!!

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!

apple crisp

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
  1. Peel, core, slice apples.
  2. Finely chop graham crackers (I use my food processor).
  3. Combine crumbs, sugar, oats, flour and spices.
  4. Add butter; mix well.
  5. Spoon mixture over apple slices.
  6. Bake at 350 degrees for 30-35 minutes
  7. Serve warm with ice cream.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Shawna says

    Interesting observation that fall arrives when the furnace turns on. For me in Texas, it is when I no longer need to run the A/C!

  2. Anh says

    Thank you for sharing this recipe. We have a Fuji Apple tree and although it calls for Granny Smith, I’m going to try it with the Fuji variety. Will let you know at a later date how it turns out. Thank you for sharing this.

  3. says

    Although I am sure that the caramel sauce is heavenly on this apple crisp for me it was perfect without. I loved the contrast between the slightly sweetened crumble and the tartness of the granny smith apples. The smell as it cooked was a wonderful bonus. Thanks for sharing yet another keeper of a recipe!

    • says

      You are right the apple crisp doesn’t really need the caramel sauce. It definitely stands on it’s own. It was just a little extra bonus. Glad you enjoyed it!!

  4. says

    My mouth is watering. No furnace yet but not much AC either! Granny Smith’s are the best for baking. I love apple crisp; so easy to make and a good snack after school or even for breakfast! Never thought to use graham crakers. Thanks for the tip! Happy Labor Day! Linda

  5. carol hawley says

    This recipe sounds delicious, I always buy the graham crumbs, could you give me the measurements using the crumbs instead of the whole crackers THANKYOU

  6. Jamie says

    I just made this last night. It was excellent. The graham crackers really make the recipe. I only used about four large green apples instead of 4-6 as my pan was on the smaller side, but it took me less than 30 minutes to prep. I just loved that I didn’t need to slave over this dessert. Serving it hot with a scoop of vanilla ice cream is the only way to go. Thank you again for sharing this recipe.


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