I’ve made this apple crisp recipe for as long as I can remember. I have a Betty Crocker Cookbook that I’ve had for years. It looks quite worn but this is where this recipe comes from.
Apple crisp is so easy to make. I love to fill my pan to the top with apples which means I don’t always go by the recipe in how many apples to use. Apples cook down and I like my crisp to be thicker not thin.
I’ve never had a pan of apple crisp that never turned out. The only thing depending on your oven is how the topping might turn out. I’ve had it turn out light to medium brown crisp to almost burnt looking. Burnt looking scared me because I thought there goes my apple crisp but you can scrape the burnt off some so long it’s not too bad. I’d much prefer the light brown since that is perfect all way around! Seriously it’s one of the best apple crisp recipes around!
- ¾ cup oatmeal
- ¾ cup brown sugar
- ½ cup flour
- ½ tsp cinnamon
- ¼ cup margarine or butter
- 2 -3 pounds of apples
- 3 tbsp. sugar
- ⅛ tsp salt
- Combine oats, brown sugar, flour, cinnamon, and salt.
- Then cut butter into small chunks mixing it up till resembles coarse looking crumbs; set aside
- Peel, core and slice apples to make 6-8 cups worth or more depending how full you like your pan to be.
- Place apples in a 9 x 13 baking dish.
- Sprinkle with sugar then sprinkle crumb mixture over top.
- Bake at 350 for 45 minutes.
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