I’ve been meaning to put together this post for years now. You’ve probably seen me reference my mom’s apple crisp a number of times on CNC, but if you click over to the post, you’ll notice that the recipe is there without any photos. Back in 2009, my blog was hacked, and I lost a lot of my photos, so the recipe has gone photo-less for the past 3 years. I figured it was finally time to update it, so here’s my mom’s apple crisp recipe—photos and all!
This is seriously the easiest apple crisp recipe, and I swear it always turns out well. I’ve been making it since I was about 12 years old; it’s pretty tough to mess up.
- 4-5 medium apples (any kind will work, pears work too!)
- 1 stick of butter, softened
- 1 cup all-purpose flour (whole wheat flour works too)
- 1 cup sugar
- Nutmeg (optional)
1. Preheat oven to 350 degrees F. Haphazardly slice apples into small pieces. 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 or “B-grade” apples because you can just cut off the rotten part and use the rest of the apple. If you prefer, you can peel the apples, but I prefer to leave the skins on. It’s easier too!)
Sprinkle cinnamon 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 cinnamon. Feel free to add some nutmeg if you like a little spice in your apple crisp.
Add flour, sugar, and butter in a medium bowl. Using a fork, combine butter with flour and sugar. For the best results, make sure the butter is really soft/room temperature.
The mixture will begin to look lumpy. Make sure that the majority of the dry ingredients have combined with the butter.
Pour the flour-sugar-butter mixture over the apple slices.
Spread evenly all over and fill in around the apple slices.
Sprinkle with more cinnamon (and nutmeg) if you desire.
Bake for 40-45 minutes until the top becomes slightly “crisp” and apples are soft. Remove from the oven and let cool for 5-10 minutes. Serve alone or with vanilla ice cream.
P.S. I also love this recipe for Apple Crisp Light!