A Fall favorite full of sliced apples, cinnamon, brown sugar, butter and oats baked crisp. Top with whipped cream for a perfect cold weather favorite or top with a scoop of ice cream you’re still experiencing this never-ending heat wave with the rest of us.
See a video of this recipe below:
This apple crisp is courtesy of my favorite Hampton’s chef, Ina Garten. I’ve made some changes to it, which is not an indicator that the recipe needed to be helped, but over the course of making it dozens of times, things will naturally change a bit. My changes included skipping the peeling (this saves a ton of time and trust me when I tell you, eating it with the skins on is delicious!), swapping in some brown sugar to the apples instead of only using granulated sugar and pumping up the cinnamon a bit.This dessert has been a favorite of mine for many many years and was always a favorite of ours when we would go out to eat in high school at Red Robin. We would order it for dessert and we’d eat the top half of the dessert, leaving behind all the extra apples. That is the best part of this dish is it is generous with the crisp! Now you don’t have to worry about vulture-esque husbands or children who want to steal all the crisp! There is plenty to share!
This recipe also gives me another reason to use my trusty cast iron skillet which makes this amazing Old-Fashioned Apple Crisp feel even more like Fall is in the air. We served it up with a giant spoon and some fresh whipped cream.
Preheat the oven to 350 degrees F. Grease a 13 x 9 inch pan or if you are like me, a large cast iron skillet. Cut the apples in quarters and core them. Slice them thinly. Add the orange juice, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon and nutmeg. To make the crisp topping, add the flour, 3/4 cup sugar, 3/4 cup brown sugar, salt, oats and butter to a stand mixer and combine. Add the apples to the pan and add the crisp topping on top. Bake for 50-55 minutes or until golden brown.
- 2 pounds Fuji or Granny Smith apples
- ¼ cup orange juice
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ cups flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- ½ teaspoon kosher salt
- 1 cup rolled oats (not instant)
- ½ pound cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Grease a 13 x 9 inch pan or if you are like me, a large cast iron skillet.
- Cut the apples in quarters and core them.
- Slice them thinly.
- Add the orange juice, ¼ cup sugar, ¼ cup brown sugar, cinnamon and nutmeg.
- To make the crisp topping, add the flour, ¾ cup sugar, ¾ cup brown sugar, salt, oats and butter to a stand mixer and combine.
- Add the apples to the pan and add the crisp topping on top.
- Bake for 50-55 minutes or until golden brown.
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Not gonna lie, I totally had some for breakfast the last couple of mornings! I’m not even sorry.