Fall is my favorite time of year, and there is nothing like baking in the fall. Making this simple apple crisp recipe is my go to each year.
One reason apple desserts have become a favorite is because I actually can’t eat fresh apples. I grew into an allergy when I got to college. However, once I bake apples, whatever I am allergic to is no longer an issue. Each fall, I look forward to going apple picking and baking.
Growing up, my family would go to Tougas Farm, so being there now with my nephews and nieces is so nostalgic. It’s changed since I was little but still brings so much joy. The other place I’ve grown to love is Honey Pot Hill Orchards. The orchards have beautiful views and you can even climb the trees! If you are in Massachusetts, you do not want to miss apple picking at either of these places. They also have so much more than apple picking all year round.
Best Apples for Baking
Apples are not created equal, so you want to be thoughtful about the apples you use when baking. For example, while McIntosh or Gala apples may be delicious to eat, as is, they tend to get mushy after being cooked. I would not recommend using these.
What apples should you use? My go to and what I use in this recipe are Cortland. However, some others that hold up well to baking are Honeycrisp or Granny Smith. The Cortland apples seem best to me flavor wise as well because they have a good balance of sweet and tart.
As someone who misses being able to eat a fresh apple, I like to make sure the apples I use stay somewhat firm in my apple crisp. This comes down to the type of apples I use and how I cut them.
How to cut apples
Now this certainly comes down to personal preference, but for me, I don’t like to cut the apples too small.
First, I peel the apples completely. Then, I slice down each of the four sides making sure I don’t cut into the core. After that, you will want to lay those pieces down flat and cut into 1/4 inch slices, which will be in the shape of half moons. Cutting as evenly as possible is key to ensure consistent baking and texture of the apples throughout.
Grocery List for Simple Apple Crisp
- Apples
- Rolled Oats (also known as old fashioned oats)
- Cane Sugar
- Light Brown Sugar
- All Purpose Flour
- Cinnamon
- Vanilla Extract
- Salt
- Unsalted Butter
- Avocado Oil
- Vanilla Ice Cream
I think we all know vanilla ice cream is not a key ingredient to make this simple apple crisp. However, there is no better way to enjoy it than fresh out of the oven with a healthy scoop of vanilla ice cream.
Simple Apple Crisp
Equipment
- 2 Bowls
- 1 Baking Pan
- 1 Wooden or rubber spoon
- 1 Microwavable Bowl small
Ingredients
- 1 tbsp Avocado oil
- 6 Apples medium to large size
- 1/2 cup Cane Sugar for apple mixture
- 1 tsp Vanilla extract for apple mixture
- 1 tsp Cinnamon 1/2 tsp for apple mixture; 1/2 tsp for topping
- 1 cup Rolled Oats for topping
- 1/2 cup All Purpose Flour for topping
- 3/4 cup Light Brown Sugar for topping
- 1/4 tsp Salt for topping
- 5 tbsp Unsalted Butter softened, for topping
Instructions
- Preheat oven to 350 and lightly grease baking pan with a tbsp of avocado oil.
- Peel and slice apples. After peeling, cut each apple around the core and slice the into 1/4 inch half moon slices
- In one bowl, make apple mixture. Combine sliced apples, 1/2 tsp of cinnamon, cane sugar and vanilla extract. Stir to combine fully
- In small microwavable bowl, add butter and put in microwave for 15 seconds twice. This will soften the butter but not fully melt it
- In another bowl, make the topping. Add oats, flour, light brown sugar, salt, 1/2 tsp of cinnamon and softened butter
- Evenly spread apple mixture into baking pan
- Pour the topping onto the apple mixture, covering it fully
- Bake for 45-55 minutes until top is browned and you can see it bubbling. I would check after 45 minutes and then add time, if needed.
- Let cool for 5-10 minutes and enjoy, preferably with vanilla ice cream!
Nutrition
Not only will you enjoy the taste of this delicious apple crisp, it will fill your kitchen with the smells of fall – cinnamon, apple cider and pure joy.
Leave a Reply