In this Easy Apple Crisp recipe, honeycrisp apples are topped with a simple and delicious oat topping. Served best warm with a scoop of vanilla ice cream and homemade caramel sauce. Serves 6 in under an hour.
The truth is, I can’t type ‘crisp’ without accidentally typing ‘crispy’ instead.
Why? I have no idea, but it’s getting a little annoying.
However, what’s not on my nerves? That caramel sauce. For reals. Making its appearance once again but this time, drizzled over homemade apple crisp and vanilla ice cream.
My sister Julie (Hi Jul!) gave me this recipe. It was written on an actual recipe card and everything! She gave it to me years ago and I just stumbled on it while cleaning out my office last week. The recipe card slipped out of an old composition notebook and literally fell into my lap. Obviously it was a sign that I needed to make this apple crisp recipe, right?
Rule no. 1: I can’t make apple crisp without honeycrisp apples. They are my favorite of all the apples, therefore I’ll pay whatever the cost is. Plus they have the whole ‘crisp’ word thing in common. So it’s basically kismet.
To Make This Easy Apple Crisp You will Need:
- 4 medium honeycrisp apples, cored and sliced 1/4 an inch thick
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking oats
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup room temperature salted butter, plus more for greasing baking pan
- 1/2 cup chopped pecans
In a medium bowl add 3/4 cup light brown sugar, 1/2 cup all-purpose flour, 1/2 cup quick cooking oats, 3/4 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and a small pinch of kosher salt.
Give that a quick mix all and add in 1/2 cup finely chopped pecans.
Stir once more until combined.
Next, drop in 1/3 cup room temperature salted butter.
Using a pastry blender, cut the butter into that brown sugar oatmeal goodness.
Slice the apples about 1/8 to 1/4 inch thick (go on and eyeball it) and arrange them in even layers inside a greased (I used coconut oil spray) 9×9 baking pan.
Pinch and drop small clumps or simply dump all of the oatmeal topping onto the apples before sliding the pan into a pre-heated 375° oven.
Bake for 30 minutes for tender yet not completely mushy apples, at least that’s how we like them here in the McNamara household.
However, if you’d like your apples even more tender, bake for longer. You may need to foil the top to keep the oatmeal topping from burning.
Although delicious all on it’s own…
Hot apple crisp and cold vanilla ice cream is a match made in heaven.
Warm homemade caramel sends this over the top! It truly is a glorious thing.
I made this in celebration of my kids being back to school. So I had dessert for lunch. My job so doesn’t suck.
This weekend you should totally bake something. Apples topped with a brown sugar, pecan and oat crumble sounds like an excellent idea. And it’s easy as
pie err crisp(y) 😉.
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