I always thought that Apple Crisp was an OLD classic recipe. Like too old to be vintage. Like early American/Colonial times. Or maybe even sooner! BUT I was WRONG! The first time it was ever mentioned in print was in 1924! It didn’t really move to the forefront in popularity until WW2! It became a popular substitute for apple pie in the U.K. especially due to rationing. Apple Crisp uses less butter and less sugar than a pie would and those are two items that were heavily rationed. Now I consider the 1940’s to be perfectly vintage! So now we can refer to Apple Crisp as a vintage recipe.
Now I know that everyone already has an apple crisp recipe that they use and love. And everyone always says that theirs is the best. This is one of the reasons we have never posted our version of apple crisp. Now we are seeing a trend with so many “special” apple crisp recipes that are all jazzed up, which we LOVE. BUT we still LOVE our classic recipe that is at least a few generations old. This crisp is my brother’s ALL time FAVORITE. He makes it for his family every fall because he must have it.
I have made two changes to my grandma’s recipe. I add a sugar cinnamon mix to the apples to add flavor and as it bakes it makes a sweet syrup that the apples are baked in. I also bake mine longer. I prefer my apples a bit more baked.
This step you can cut out and leave the apples to cook in their own juices. That is still YUMMY!
I use one of my favorite kitchen tools to peel and slice the apples. Get one for yourself HERE. My boys LOVE to eat the long strings of apple peel that comes off with this tool. They call it “Apple Spaghetti.”
I like to use a variety of apples! Just like in my apple pie, I think it’s always better to use at least 2 varieties. Today I am using a few Honeycrisp and a few Granny Smith’s.
After the apples are prepped, measure all the crumble top ingredients into a medium sized mixing bowl while the oven preheats to 350 degrees. I use butter that is quite soft. Use a pastry cutter, electric mixer or a large fork to blend it together really well. I like to get my hands in there near the end. They are the best tools I’ve got!
Crumble the oat mixture over the top to form a rough looking crust. Bake at 350 degrees for 30 minutes.
Eat warm with vanilla ice cream A’ la mode! This is a MUST DO!
Other recipes to try –
- Apple Pandowdy
- Apple Pie with a Butter Pastry Top
- Apple Crumble Cake
- Apple Pie Slices
- Easy Apple Fritters
- Spiced Apple Cake with Carmel Sauce
Classic Apple Crisp
A classic British dessert that rose to popularity during WW2 due to rationing. It has become a favorite especially in the UK, Canada and America in the Autumn when the apples are in season.
Equipment
- 9"x13" baking dish
Ingredients
Filling
- 5- 6 apples, use whichever variety you like.
- ½ cup white granulated sugar
- ½ tsp cinnamon
Crumble Topping
- ¾ cup oats flat quick oats
- ¾ cup white all-purpose flour may substitute almond flour for GF
- 1 cup brown sugar packed
- 1 tsp cinnamon
- ½ cup butter, softened
- ¼ tsp table salt
Instructions
Filling
- Peel and slice all the apples into thin slices and ⅛" thick. Place them all into a lightly greased 9"x13" baking dish.
- Measure and stir together the sugar and cinnamon. Evenly pour the cinnamon sugar over the apples. Use a large spoon or your clean hands to lightly toss the apple till the sugar mixture is folded in and coating the apples.
- **The addition of the sugar and cinnamon can be skipped based off your preferences.
Topping
- Preheat the oven to 350 ℉.
- Measure all the topping ingredients together then use a pastry blender, large fork or electric hand mixer to blend well together.
- Crumble evenly over the top of the apples until they are all covered, forming a rough looking crust over the top.
- Bake for 30 minutes in a 350° oven.
- Serve warm with vanilla ice cream.