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“A classic autumn dessert, apple crisp, can be enjoyed all year long. This is a great recipe that combines cinnamon apples with an oatmeal topping that is similar to an oatmeal cookie. It is wonderful served warm with vanilla ice cream or whipped cream.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Peel apples and cut them in half. Core seeds and then cut into 1/4 inch thick half moon slices.
  3. Mix all apple filling spices, salt, vanilla, sugars in a large mixing bowl and add sliced apples and toss gently to prevent browning.
  4. Let apples sit while you prepare crisp topping.
  5. To prepare crisp topping, combine all listed ingredients except butter and mix well.
  6. Cut softened butter into chunks about 1/4 inch square then dump into dry ingredients.
  7. Using your hands, squeeze/knead butter into dry mixture and work it into a well mixed dough ball.
  8. Pour apples and all juice into a 9 X 9 baking dish.
  9. Pinch off small nickle sized balls of dough and cover entire top of apples, stacking dough balls onto eachother until completely covered.
  10. Place baking dish on a cookie sheet to make it easier to transport and protect over flow in oven and place in oven.
  11. Bake 45 mins or until bubbling and browned on top.
  12. Let sit 30 mins before serving. It will be more runny if served still warm. It is best if it sits at least 4 hours at room temperature to set up completely. Cover and refrigerate.

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