Apple Crisp is my favorite fall dessert and this crisp has a secret ingredient that makes it even better!
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!
Warm 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!!
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 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
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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!
Apple Crisp is my all time favorite dessert. Thanks for sharing this recipe!
Laura
Thanks Leigh Anne for sharing this amazing recipe. . . .Thanks to Jayna too! Smiles! Tamara
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.
I’m going to try this recipe and use pears instead of apples!
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!
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!!
Leigh,
I was wandering if you would share the product you use to peel, core & slice apples?
Here is a link to ones that are similar on Amazon. http://www.amazon.com/s/?ie=UTF8&keywords=apple+peeler+core+slicer&tag=googhydr-20&index=aps&hvadid=54774520404&hvpos=1t1&hvexid=&hvnetw=g&hvrand=8897783435971697235&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8hey7rflyz_b
This looks so good! I cannot wait for some Fall baking 🙂
Passing by from Wonderfully Creative Wednesday.
Have a wonderful day.
Thanks Tammy – it tastes as good as it looks too!!
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
The graham cracker adds some fun flavor! It was a rainy day here today in Portland and this sounded so good!
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
1 C of graham cracker crumbs should do it.
Just saw your recipe for this lovely Apple Crisp on Inspiration Monday and had to check it out. I love my mom’s recipe, but am intrigued with how you included graham cracker crumbs. Pinned for later!
The graham cracker crumbs are a fun addition to the crisp – hope you’ll try it!
What size pan does this go in?
I use a pan that is about 8 x 11. you could use a 9 x 13 just add a few more apples.
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.
Jamie
I am so glad you enjoyed it – the graham crackers is the secret ingredient!!
Do you make your own carmel sauce or commercial sauce?
Betty, I’ve done both. Just depends on how much time I have.
You don’t say what size baking dish to use for this recipe.
Donna, Sorry about that – I used a pan that measured 8 x 11. You could use a 9 x 13 too, just add in a few more apples.
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?
Lyn, I poured it over the ice cream.
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.