Today, I’m sharing one of my family’s favorite fall recipes. It’s the one that marks the first weekend that really feels like fall. My youngest was home for fall break, the leaves were falling, and there was a slight chill in the air. The perfect time to make an apple crisp!
One of my favorite parts of this delicious dessert is the crispy topping. The sugar caramelizes while baking giving it that delicate crunch. I like to use a mixture of apples, but you can use all of one variety if you wish. This time I used honey crisp, granny smith, and pink cripps – about 6 medium apples. Just make sure the apples you use are suitable for baking. You want ones that hold up when heated. Our favorite way to enjoy this yummy fall treat is fresh out of the oven with a dollop of vanilla ice cream. Enjoy!
The following content may contain affiliate links. When you click and shop the links, I receive a commission at no additional cost to you.
Best Apples for Baking
- granny smith
- honeycrisp
- pink cripps
- jonagold
- braeburn
- mutsu
- winesap
Apple Crisp
Ingredients
FILLING
- 6 medium apples, peeled, cored, and sliced – granny smith, honey crisp, pink cripps
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 1 tbsp all-purpose flour
CRISP TOPPING
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- 5 tbsp brown sugar
- 2 tbsp sugar
- 1/2 cup finely chopped nuts – pecans or walnuts
- 1 stick salted butter, cut into small pieces and chilled
Instructions
- Preheat oven to 350°.
- Prepare a 9" pie dish that's 2" deep by spraying with cooking spray.
- Cut butter into small pieces and chill.
TO MAKE FILLING
- Toss apples with sugar, cinnamon, and flour to combine. Pour into prepared pie dish.
TO MAKE TOPPING
- In a medium bowl, mix together all the topping ingredients with a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
- Sprinkle the entire mixture over the apples.
- Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes.
