This old-fashioned apple crisp is the perfect fall dessert. It has all the delicious flavors of the season. Sweet, juicy apples coated with cinnamon and sugar and topped with a crunchy brown sugar oatmeal topping and of course, it wouldn’t be complete without a dollop of vanilla ice cream and salted caramel sauce.
Here in North Georgia where I live, the weather is getting cooler and there’s a feeling of fall in the air and that gets me craving this delicious Apple Crisp.
This Old Fashioned Apple Crisp brings back happy childhood memories of my Grandmother cooking up apples with cinnamon. She had a big apple tree in her yard that produced delicious Granny Smith Apples. From that tree, she made the best homemade apple jelly, pies and cakes.
You’ll love this recipe! It has just the right amount of cinnamon and lots of the delicious brown sugar oatmeal topping. I like lots of the yummy, crunchy topping on my apple crisp, don’t you? I always feel disappointed when all the topping is gone. Lol! So I made sure in this recipe that we’ll have plenty!
Ingredients that you will need to make Old Fashioned Apple Crisp (Be sure to see the full printable recipe below.)
- Lemon juice
- Pure vanilla extract
- Light brown sugar
- Old-fashioned rolled oats
- Vanilla ice cream or whipped cream (optional)
- Store-bought caramel sauce (Smuckers makes a delicious salted caramel sauce. It’s called Simple Delicious Salted Caramel Sauce. I highly recommend it.)
How to make Old Fashioned Apple Crisp (It’s really so easy!)
- First, let’s pick the best cooking apples. I love the Granny Smith apple for cooking. It’s a tart-tasting apple but cooks up beautifully. Honeycrisp and golden delicious are other favorites as well. I used both Granny Smith and Honeycrisp in this recipe and it was absolutely perfect. The sweet Honeycrisp paired so well with the more tart Granny Smith.
- You can cut the apples into small cube pieces or slice them thin. Either way is fine.
- Drizzle the lemon juice over the cut apples. The lemon juice will help keep the apples bright and prevent them from turning brown.
- For the apple filling, mix white granulated sugar with the cinnamon, flour, and vanilla extract. Add the sugar mixture to the cut apples and coat well. Place apples in a lightly greased 8×8 baking dish or a 9-inch round baking dish. Don’t skip the vanilla extract. It gives the filling so much flavor. I use pure vanilla extract in almost everything.
- Next, in a separate bowl, we’ll make the yummy brown sugar topping! I could eat this stuff straight out of the bowl! Well, I did eat some but “shhh” don’t tell anyone. Mix the brown sugar, flour, salt, and cinnamon together. Add the cold cubed butter. Cut the butter into the brown sugar mixture until crumbly.Gently stir in the old fashioned rolled oats. I prefer the rolled oats in the recipe, but you can use regular oats as well. Just don’t use the instant ones.
- Sprinkle the oat topping over the apples and bake in a preheated oven at 350 degrees for 45 to 55 minutes or until it’s hot and bubbly.
- Let the apple crisp set for about 15 minutes before serving. This gives the crisp juices a chance to thicken a little bit.
- Serve warm and top with vanilla ice cream or freshly whipped cream. Drizzle with salted caramel if desired. Yum!!!
Old Fashioned Apple Crisp is great for:
- A last-minute dessert. It’s made with simple ingredients so you’ll probably have most ingredients on hand.
- When you are craving or needing some comfort food!
- It’s a great memory-making dessert. If you have small children or grandchildren, they will always remember this dessert and cherish it. They can also help mix and sprinkle the topping on.
- It’s a favorite at potlucks
- A great dessert for formal dinner parties to casual backyard BBQ’s. especially serving it with ice cream and caramel sauce.
- A perfect dessert for Thanksgiving. It will definitely be on our dessert table for the holidays.
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Old Fashioned Apple Crisp
- Prep Time: 15 minutes
- Cook Time: 45 to 55 minutes
- Total Time: -28087745.9 minute
- Yield: 6 servings
This old-fashioned apple crisp is the perfect fall dessert. It has all the delicious flavors of the season. Sweet, juicy apples sprinkled with cinnamon and sugar and topped with a crunchy brown sugar oatmeal topping and of course, it wouldn’t be complete without a dollop of vanilla ice cream and salted caramel sauce.
- 1 ½ cups light brown sugar
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into ¼ inch pieces.
- 1 ¼ cups old fashioned rolled oats
- ½ cup white granulated sugar
- ¼ cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 5 Granny Smith apples (You can also use a mixture of apples. Honeycrisp is a delicious apple that pairs well with the tart-tasting Granny Smith apple. In this recipe, I used 3 Granny Smith and 2 HoneyCrisp apples)
- 1 ½ teaspoons of lemon juice
- Toppings: Vanilla Ice Cream and Salted Caramel Sauce or whipped cream (Optional)
- Preheat the oven to 350 degrees. For the topping, mix together in a medium size bowl, the brown sugar, flour, salt, and cinnamon.
- Using a pastry cutter, thoroughly work the cubes of butter into the brown sugar mixture. Mixture should resemble small peas.
- Next, stir in the old-fashioned rolled oats. Mix well. Set aside.
- For the apple filling, In a separate bowl, mix together the white granulated sugar, all-purpose flour, cinnamon, and vanilla extract. Peel apples and cut into ¼ inch cubes or slice the apples if you prefer them thinner. Sprinkle the lemon juice over the apples. Add the apples to the sugar mixture and coat well.
- Spoon apple mixture into a lightly greased 8×8 inch casserole dish or a round 9-inch deep dish pie plate.
- Sprinkle brown sugar oatmeal topping over the apples. Bake at 350 degrees for 45 to 55 minutes or until the topping is golden brown and the apple crisp is hot and bubbly.
- Let the apple crisp set for about 15 minutes before serving. Serve warm with a scoop of vanilla ice, a drizzle of salted caramel, or freshly whipped cream if desired.
Do Ahead Freeze/Tip: The Topping can be made up several days ahead. Store in the refrigerator in an airtight container until ready to top over filling. Also cooked apple crisp freezes well for up to two months. Thaw overnight in the refrigerator. To warm, cover loosely with aluminum foil for 20 minutes and then remove foil and continue baking 25 minutes longer uncovered.