Perfect Apple Crisp – with a double layer of cinnamon oat topping, this is the best apple crisp ever! It is unbeatable with a scoop of vanilla ice cream.
We have had an abundance of apples from our apple tree this year. I am not a fan of bottled apple pie filling, so we eat a lot of fresh apples. With the rest of them I like to make pie and other baked goods.
There is something so comforting about homemade apple desserts when the weather is turning cooler, don’t you think?
This is my very favorite recipe for apple crisp. It has crumbs on the bottom and the top, so it is extra yummy. Everybody knows the best part about apple crisp is the cinnamon oat topping, so you know this is gonna be good!
I made this back before I was hit with the swine flu. Now I’m hungry just thinking about it. Oh my. Check out all that yummy topping!
What type of apples should I use for Apple Crisp?
-I usually use Granny Smith apples because I like the balance of tart and sweet. Jonathan, Braeburn, and Honeycrisp apples also work really well and hold their shape while baking.
With a scoop of vanilla ice cream, apple crisp is the perfect fall treat!
Double Crumb Apple Crisp
- 2 cups oats (I like old fashioned, but quick will work as well)
- 2 cups brown sugar
- 1 cup flour
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 cup soft butter or margarine
- 1/2 cup chopped nuts (optional)
- 14 apples, peeled and sliced (11 cups)
- 1/4 cup sugar plus 1/2 tsp cinnamon
Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Mix with a pastry cutter till crumbly. Add chopped nuts if desired. Press about a third of the mixture in the bottom of a 9x13" pan. Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350° for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.
-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.
Other fabulous apple desserts: