Quintessential Fall Apple Crisp


Adapted from Chew Out Loud

So, I love apple crisp. I love it so much that I actually kept the first one I made at home and ate it myself because I didn’t want to share. My pictures came out terribly too, so I had to make it again. Except this time I didn’t have ice cream, so just pretend it’s there, okay? Also I highly recommend baking with cinnamon, because it permeates your whole house and makes it smell just about as good as if you’re making fresh baked chocolate chip cookies. Mmm. Can’t beat it.

I brought this into work and my coworkers went insane for it. I feel like this is perfect for a cold day, if you want something nice and warm and cinnamony. I already want to make this again, I’m obsessed – I just wish my husband liked apples. Womp womp.

<3 Rhi

Apple Crisp

By Rhi Published: November 15, 2014

  • Prep: 45 mins
  • Cook: 60 mins
  • Ready In: 1 hr 45 mins

Best served warm with ice cream at any time of day - note that some of the ingredients listed twice are used for the filling and the topping separately!

Ingredients

Instructions

  1. Preheat your oven to 350° F and grease a 9x13 dish
  2. Peel your apples. I have a little container of lemon juice that I toss them in every so often if they start to brown on me, but I don’t use a lot.
  3. Whisk together the sugar/spices for the filling & toss your apples in it - throw them in the pan.
  4. (For the Topping) In a large bowl, cube your cold butter. I use a pastry cutter for this, but you can use your hands or a fork or something large and cut-ty.
  5. Throw all the other ingredients on top of your cubed butter and cut them together until it looks crumbly and not just flour mixture-y anymore.
  6. Bake for 1 hour and cool slightly.
  7. Serve warm, maybe for breakfast or maybe not, but you should probably get some vanilla ice cream and go crazy.

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