Before I met my husband’s parents, I had never had anything like apple crisp before. My mother-in-law makes it for dessert every few months, so I had to get her recipe because it’s so good and Justin enjoys the dessert.
It reminds me of apple pie, but without the crust, and crunchy. It’s a little hard to explain, but trust me, it’s delicious! She sometimes triples the recipe for the crisp part, but that’s too much for me. When I make it, I double the crisp topping and it’s perfect.
Apple Crisp is delicious on its own, and even better when it’s nice and warm and served with a scoop (or two) of vanilla ice cream! Of course, I love ice cream and will put it on almost any dessert.
Apples are one of my favorite fruits, so I always make this with apples. But you could also make it with other fruits as well to change the flavor for your tastes or for the season. I haven’t tried it with any others, but I would guess that any fruit that can be made into a pie would work pretty well for fruit crisp.
Since it makes an entire casserole dish full, this is also a perfect recipe for bringing to a potluck if you are assigned a dessert.
The apples (or similar fruit) need to be peeled and sliced. I have made it with the peels on before because let’s face it, I was being lazy at the time. If I do this, then I use my apple corer to cut the apples and then slice those in half to make them thin enough. If you have one of those counter-top apple corers and peelers, that’s perfect for this recipe since it peels the apple, then slices them thinly at the same time with very little effort. I really want to get one of these at some point, but it hasn’t been a high priority, yet.
Preheat your oven to 375F and peel the apples (or whatever fruit you are using), then slice them thinly. If you are using berries, then slice them if they are larger (like strawberries) or keep them whole for smaller ones (such as blackberries or blueberries). Place the fruit in an 8×8 baking dish or casserole dish and stir in the sugar.
In a medium bowl, combine the oats, brown sugar, flour, and cinnamon and stir.
Use a pastry blender or two butter knives to cut the butter into the oats mixture. This is the hardest part, but it helps if you let the butter soften just a little before using it. You don’t want the butter melted, though. I tried that one time and it didn’t work as well. The mixture won’t be smooth but should be coarse crumbles.
Sprinkle the crumb topping over the fruit. It’s ok if it doesn’t completely cover the fruit, which will depend on how much of the crumb mixture you made. When I double it, I can usually cover most of the pan. Bake for about 30-35 minutes until the fruit is tender and the topping is golden brown.
Let stand for a few minutes and serve warm, preferably with some vanilla ice cream on top.
- 5 apples peeled and sliced
- 3 tbsp sugar
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 cup butter
Preheat oven to 375
Place fruit in an 8x8 baking dish and stir in sugar
For topping, in a medium bowl combine the oats, brown sugar, flour, and cinnamon
Cut in butter until mixture resembles coarse crumbs
Sprinkle topping over fruit
Bake for 30-35 minutes or until fruit is tender and topping is golden
Serve warm (with ice cream)
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