Friday, October 4, 2013

Apple Crisp or is it Apple Crumble?

 Apple Crisp is my son's favorite dessert.  He doesn't like chocolate or cake for that matter, so I always make Apple Crisp for his birthday.Of course it helps that his birthday is in the Fall. This apple crisp was served with Black Raspberry Frozen Custard  The original recipe that I use is from a Betty Crocker Cookbook from the early 70's.  Her Apple Crisp recipe is made with oatmeal, and that is what I have always used.  I have also seen recipes for Apple Crumble, some with oatmeal, and some without.  Whatever you call this homey, easy to make dessert, loaded with tender, juicy apples, and topped with a crunchy, cinnamon topping, it is wonderful. Do you make apple crisp or crumble,  with oatmeal or without.?

I love apples of any kind, and love to eat them, bake with them, cook with them, and drink apple cider.  I even put apple cider in my hot tea with a cinnamon stick of course. Apples are my go to fruit, most of the year. I mostly bake with them in September and October.  Then, I break out the pumpkin recipes in November, usually.  I have seen some awesome pumpkin recipes around the blogosphere, so I may have to get my pumpkin recipes going. In the meantime, if you make this Apple Crisp you won't be disappointed, and it might just become your family's favorite dessert, too. Here is the recipe that I promised you.

Apple Crisp- enough for a shallow 10" pie plate or 9X9 square pan- 375 degree oven

  You can use  food processor, or a a pastry blender to make the topping.  If you don't have a pastry blender, you can cut in the butter with two knives.

3/4 c. brown sugar
1 c. flour
1/2 c. old fashioned rolled oats
1 tsp. cinnamon
6 Tbsp butter
6 baking apples apples, sliced and cored I used MacIntosh apples
More cinnamon to taste.

1. Combine first 4 ingredients and cut in butter until crumbly, like small peas, and refrigerate until the apples are peeled, sliced and cored. .
2.Peel, slice and core apples. I use an apple slicer, which makes this step much easier. Sprinkle  more cinnamon over the apples, if desired.

3. Spray 10" pie plate, and pile apples into pan. Take topping out of fridge, and spread the topping over the apples.  Bake in 375 degree oven 35-40 min., until apples are tender and topping is golden. Then, turn oven up to 400 degrees for five min. to "crisp" topping. Cool on rack. Serve Warm-Enjoy Fall! 


  1. Yummy! Great them both!

    Happy Blogging!
    Happy Valley Chow

    1. Eric,
      You are right, no matter what you call it, the dessert is amazing!

  2. I want a big scoop of the custard right now. Maybe it would help my mouth. I will have to tell you all about it soon. I wouldn't mind a huge portion of the crisp either. Hope you have a great weekend.

    1. Gina,
      I hope that your mouth is better. Custard makes you feel better, especially Black Raspberry. We have a busy weekend. Have a good weekend, and I'll talk to you soon.

  3. Replies
    1. Thanks Sunshine,
      These cupcakes taste so good, with all of the caramel filling.


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