Classic Apple Crisp

Going apple picking is one of those lofty goals you put on your fall “To Do” list – but if you’re anything like me, it doesn’t always happen. Yet this year, I actually made it to a little orchard at a state park by Sedona with my family. We paid a few dollars for a bag and climbed trees to reach the best of the Red Delicious apples! It was well worth it and will definitely top my list in the future as a necessary activity.

Even though Red Delicious apples aren’t the typical baking apple, we knew we wanted to make something with our freshly picked produce. Apple crisp is a classic dessert with simple preparation. It’s the perfect sweet foray into fall, mixing ice cream with seasonal fruit. We couldn’t find one recipe we loved, so we mixed a few and doubled the topping for a more substantial crisp!


apple crisp

Classic Apple Crisp

This amazing apple crisp recipe is adapted from Barefoot Contessa and How Sweets It Is

Apple Filling:

  • 6-8 apples, peeled, cored and sliced
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • Juice of 1 large lemon


  • 2 cups old-fashioned oats
  • 1 1/2 cups brown sugar
  • 2/3 cup chopped walnuts
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 2 sticks (12 tablespoons) unsalted butter, softened


Preheat the oven to 400 degrees. After prepping the apples, place them in a large mixing bowl and toss them with the brown sugar, flour, salt, cinnamon and lemon juice. Pour this mixture into a buttered 9 x 9 or 9 x 13 baking dish.

Combine all of the ingredients for the topping in a mixing bowl or food processor. Once it’s mixed together, you’ll have a thick, crumbly topping to pour evenly over the apples.

Bake for 45 minutes to an hour, taking it out when the crisp is browned and bubbly.


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