My recipe for apple crisp is sort of a family “secret,” but it’s so easy to make and SO delicious, it just needs to be shared with others! This is honestly the best apple crisp recipe. I enjoy it even more than cake… and that should tell you something!
- 3-4 medium apples (almost any kind will work)
- 1 cup all-purpose flour*
- 1 cup sugar
- 1 stick of butter, softened
- Cinnamon and nutmeg to taste
1. Preheat oven to 350* F. Haphazardly slice apples into small pieces. (I used Macoun, Macs, and Fuji.) You don’t need to worry about how the apple pieces look. The different size pieces “fit together” nicely once all of the ingredients bake together. This recipe is great for less-than-perfect apples– you can just cut off the rotten part and use the rest of the apple. You can also peel the apples, if you’d like, but I prefer to leave the skins on for this recipe.
2. Next, sprinkle cinnamon and nutmeg all over the apples. Feel free to add as much or as little as you’d like. I try to cover the entire top layer of apple slices with both spices.
3. Combine flour and sugar (and a little more cinnamon and nutmeg, if you want) in a small bowl. Next, using a fork, combine butter with flour and sugar. (Make sure the butter is really soft.) The mixture will begin to look lumpy. Make sure that the majority of the dry ingredients have combined with the butter.
4. Cover apple slices with flour-sugar-butter mixture. Spread evenly over top layer and fill in all around the apple slices.
5. Bake for 30-40 minutes until top becomes slightly “crisp” and apples are soft. Your house will smell AMAZING at this point!
6. Remove from oven and let cool for 5-10 minutes. Serve alone or with French vanilla ice cream. Enjoy!
* I used whole wheat flour for this batch of apple crisp. It ended up tasting wonderful, but all-purpose white flour definitely tastes better and produces a better “crisp” on top.