Classic Apple Crisp

Classic Apple Crisp

Classic Apple Crisp

I’ve made versions of Fruit Crisp many times over the years, with Apple Crisp being one of my favorites. This is by far the best one I’ve made to date. I give most of the credit to the apples. Not sure what I’ve used in the past, but from now on I’m using Honey Crisp. I think they gave the right amount of tart and sweet to the dish. It was seriously amazing!

Of course you can adapt this recipe to other fruits as well. I’ve also used fresh peaches and blueberry and it was amazing!


3 pounds Honey
Crisp Apples

tablespoons orange juice

1/2 cup
granulated sugar

teaspoons ground cinnamon

teaspoon ground nutmeg

For the topping

3/4 cup

1/2 cup
granulated sugar

1/2 cup packed light brown sugar

teaspoon kosher salt

1 cup old
fashioned oatmeal

1 stick
cold unsalted butter, diced


the oven to 350 degrees F. Butter or spray a 9 by 14 by 2-inch baking

core, and cut the apples into medium thick slices. In a large bowl, combine the apples with the juice, granulated sugar,
and spices. Pour into the dish.

To make
the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the
bowl of an electric mixer with the paddle attachment. Mix on low speed until
the mixture is crumbly. Place mixture evenly
over apples.

Bake for
1 hour or until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream of course.
**If the fruit isn’t giving enough juice or the topping looks too dry, I’ll add 1/2 cup of water to the top and bake an additional 30 minutes.


1 Comment

  1. Wendy Morrill
    November 13, 2014 / 9:45 pm

    Amazing recipe! Thank you! You are so right about the Honey Crisp apples. I'll never use another Apple in a crisp.

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