MY MOM’S APPLE CRISP RECIPE

apple crisp recipe

After so many requests for this recipe (trust me, you wont be disappointed!), I decided the easiest way was to make this a blog post. That way you can save it to Pinterest and reference it whenever you are in the mood for a sweet treat! Matt and I had so many apples after our weekend away upstate at Weed Orchards & Winery, I knew immediately what I wanted to make: homemade apple crips. My mom’s apple crisp recipe is hands down my favorite desert she has ever made and I request it every time I am home in the fall. I am not kidding when I say I always have a few bites for breakfast the next day, it truly is so addicting and good. A few things I eyeball when making (mainly the amount of apples and cinnamon), so if you have any questions just let me know in the comments below.

weed orchard

apple picking upstate

upstate new york orchards

apple crisp

< how you layer the apples + cinnamon – above is 1 1/2 layers >

easy fall deserts

< apple crisp assembled and waiting to go in the oven >

cavachon

< patiently waiting…. >

the best apple crisp recipe

Ingredients:

  • 9×13 Baking Dish
  • A LOT of apples – I mix and match the types to create a diverse flavor. Matt and I filled the apple bag in the pictures a little more than half way full and I used all but maybe 4 apples for this dish.
  • Cinnamon
  • 10T Butter – softened
  • 1 1/2C All purpose flour
  • 1 1/2C Sugar

Directions:

  1. Preheat oven to 350 (if baking right away)
  2. Grease pan on bottom and all sides with butter
  3. Skin and slice the apples about 1/4 thick (see size reference in photos). My mom uses this apple peeler, I couldn’t find one in the city, but was blown away how well this little gadget did the trick! If slicing and wanting to prep the dish in advance (this is what I did) you can add a tiny bit of orange juice to the apples and toss them and place in a ziplock bag so they wont get brown. You can also toss with the OJ and assemble the dish and wrap well until you need to stick it in the oven.
  4. Tightly place your first row of apple slices on the bottom of the dish. You want to pack them in tight because they will shrink a bit when cooking. (see photo)
  5. Generously sprinkle cinnamon on top covering all the apples. I ended up adding a lot more cinnamon to this layer after I took this photo and asked my mom if I needed more. 
  6. You want to repeat these steps (add another layer of apple slices, sprinkle generously with cinnamon) until you start to fill up the dish and have about 1/2 an inch of room left on the top. I was able to get about 3 layers in.
  7. Once all your apple/cinnamon layers are complete you are ready to make the topping…aka the best part! In a bowl you want to add the sugar, flour and softened butter and work together with your fingers until crumbly.
  8. Sprinkle topping mixture overtop the dish, fully covering all the apples.
  9. Bake uncovered for about 40-50 minutes. Keep checking back and when it starts to brown a bit you are ready to go!
  10. Enjoy! Eat by itself or with a scoop of vanilla ice cream.