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Apple Crisp is my favorite fall dessert and this crisp has a secret ingredient that makes it even better!
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. Of course caramel sauce is required too. You can find my favorite caramel sauce recipe here.
Welcome fall with this delicious dessert!
Other favorite apple desserts:
Apple Sheet Cake with Maple Glaze
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Apple Crisp Recipe
Apple Crisp
Ingredients
- 4-6 Granny Smith apples large
- 8 graham crackers
- 3/4 C brown sugar packed
- 1/2 C rolled oats
- 1/2 C flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 C butter melted
Instructions
- Peel, core, slice apples.
- Finely chop graham crackers (I use my food processor).
- Combine crumbs, sugar, oats, flour and spices.
- Add butter; mix well.
- Place apple slices in a 9 x 9 pan or an 8 x 11 pan.
- Spoon crumb mixture over apple slices.
- Bake at 350 degrees for 30-35 minutes
- Serve warm with ice cream.
Nutrition Facts:
Barb Miles says
This apple crisp recipe is a keeper. I found some graham crackers that had cinnamon in them already so I used those. I don’t have a food processer so I put the graham crackers in a baggie and ran over them with my rolling pin, it worked beautifully. One less thing to clean.
Theresa Krauter says
I plan to try the receptive but I can’t go to the store what can I use in place graham crackers.
Leigh Anne says
Just replace it with more oatmeal.
MaryLizBret says
I haven’t made this yet, but am planning to soon. My Granny Smith apples are sorta on the small side. Can you tell me hMaryow many cups of apples are needed for the 8X11 pan? Thank you in advance.
Leigh Anne says
I would just cut enough to fill your pan 2/3 high
Enjoy!
Linda Lakewood says
Thank you, Leigh Anne, for the Apple Crisp recipe. I think I will just have to try it, maybe tonight! I grew up with apple crisp too. Our ‘crisp’ was a little simpler, just sugar, flour and butter. That was the recipe handed down from many generations of good cooks. But I am always open to something new. I suspect there won’t be any leftovers! Thanks again for this recipe.
Lyn says
This looks very good, but I have a question, would I be right in assuming that there is a caramel sauce poured over this dish?
Leigh Anne says
Lyn, I poured it over the ice cream.