Classic Apple Crisp

Cook's Note: Almost all families have a treasured recipe for Apple Crisp. Here is a KCTS 9 potluck favorite.

serves 12

Ingredients for Filling

  • 7-8 large baking apples (about 10 cups)
  • 1/2 cup sugar (less if you use sweeter apples)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Ingredients for Topping

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each baking powder and baking soda
  • 1/2 cup butter, softened


Preheat oven to 350 degrees. Peel and core apples. Slice in quarters, and cut each slice across in half.

In a large bowl, mix with sugar, flour, cinnamon and nutmeg. Transfer to a 9 x 13-inch pan.

Combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and butter. Crumble over the apple mixture and bake the crisp for about 45 minutes.

The best apples for baking:

  • Jonathans: Deep red, classic apples. They're tart, tangy pie favorites.
  • Jonagolds: The best of Jonathan and Golden Delicious - firm flesh and a sweet-tart taste.
  • Honeycrisp: Sweet, juicy and crisp, it stays firm when baking. Pair with a tart apple in pies and crisps.
  • Granny Smith: The classic baking apple, tart and tangy with a firm flesh.
  • Melrose: A cross between Red Delicious and Jonathan with a good tart apple taste.
  • Winesap: Tart and spicy, this apple stores well and stays firm when baking. Great for applesauce, too.
  • Braeburn: Firm with a spicy-sweet flavor. It keeps its shape when baking.
  • Cortland: A relative of the McIntosh with a touch of tartness. Keeps its shape in baking.
  • Gala: Crisp and keeps its shape. Its natural sweetness means you can use less sugar.


this is very easy to make

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