Apple Crisp

Prep: 30 mins | Cook: 45mins | Additional: 5 mins | Total: 1 hr 20 mins | Serving: 12 | Yield: 1 9×13-inch pan

Apple crisp is the best mate of the lazy bakers. It provides all of the apple pie ‘s taste and satisfaction but in half the time. Tender, sweetened, warmly spiced apples get dressed up with a sprinkling of buttery oats that crack under a spoon’s strain. It is the only crisp recipe you need in a time of fall.

Most crisps are simple enough — you just need some fresh fruit and pantry staples — but by using only one pan and one cup, and finishing with the easiest topping, we make this one even better. It’s so easy that you’ll be able to make this recipe by heart easily. Try this recipe for Apple Crisp, and don’t forget to enjoy this crisp with your family and friends.



10 cups Apples, raw

1 cup Sugars, granulated

1 tbsp of Wheat flour, white, all-purpose, enriched, bleached

1 tsp Spices, cinnamon, ground

½ cup Water, municipal

1 cup oats, rolled, quick-cooking, dry

(1) cup Wheat flour, white, all-purpose, enriched, bleached

1 cup Sugars, brown

¼ tsp Leavening agents, baking powder, sodium aluminum sulfate, double-acting

¼ tsp Leavening agents, baking soda

½ cup Butter, with salt


Preheat oven 350 degrees F (175 degrees C).

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, a tbsp of flour, and ground cinnamon, and sprinkle over apples. Pour water evenly overall.

Add and combine oats, a cup flour, brown sugar, baking powder, baking soda, and melted butter. Crumble evenly over the apple mixture.

In a preheated oven, bake it for about 45 minutes.


Make ahead: You can make the crisp toppings in advance. Place for up to 3 days in the fridge, or freeze for up to one month.

Storage: The refrigerated crisp can be covered and cooled for up to a week. Serve cold, room temperature, or reheated for 20 minutes in a low oven.

Nutrition Facts:

Per Serving: 316 calories; 20.3 mg cholesterol; 97.9 mg sodium; 2.4 g protein; 60.5 g carbohydrates.

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