"Easiest apple crisp ever! This is quick and delicious. Enjoy! Recipe should be brown but not burnt -- will make the house smell good while cooking also." — Carrie
Watch video tips and tricks
I followed this recipe to a TEE and it was fantastic. I used all the water recommended and all the sugar. I found it not too watery and not too sweet. I did find that it took about 50 minutes to get well-browned, and I even turned the heat up to 400 after 35 minutes. I used hard little tart apples - Im not sure what kind they were but I think the tartness was what kept this recipe from being overly sugary. I think the right choice of apples may be key! Its a wonderful recipe and I will definitely make it again. EDITED: Since my original review, I have made this recipe 4 additional times with different types of apples and they were all pretty darn fantastic. I have decided that I like cooking it in a hotter oven (400) and it seems to get done in about the time stated. Tonight I tried it without peeling the apples, and it was very good this way as well - if you dont mind apple skins. For company, I might peel them, but my boyfriend and I enjoyed the version with peels very well - he even said he liked it better (though I disagree).
A pinch of salt would have bought the flavors together.
Can you say "UMMM, UMMMM!" I didn't have oats on hand, so I wanted an apple crip recipe that didn't call for any, this one was great! Very simple, though cutting & peeling the apples take a long time. I used five large granny smith apples and a 9X13 glass pan so I had to increase all the ingredients by half and it worked out fine. I mixed brown & white sugar as others suggested and baked it 8 minutes longer and got a wonderful crispy topping! I will be making this again, for sure!!
This was really simple and delicious--vanilla ice cream a must. I added a teaspoon of vanilla to the crust mix and sprinkled about 1/4 cup of brown sugar on top. Worked like a charm. It was AWESOME.
I followed some of the other reviews..changed half of the white sugar to brown sugar and it turned out even better the 2nd time...I made it for a Halloween party and it was almost totally gone by the end of the party..I had wonderful comments on it too..Thanks!
I took the advise of other reviewers and cooked for 50 minutes. The top was real crunchy! I also used 1/2 a cup white sugar and 1/2 a cup brown sugar instead of all white sugar. Next time I think I will add the cinnamon to the topping mixture instead of right on top of the apples.
This was delicious! Like others, I used 1/2 sugar and 1/2 brown sugar for the topping. Also I added 1 tsp cinnamon. We ate it warm with vanilla ice cream. I don't care for oatmeal, so this recipe was just what I was looking for. Thanks!!!
This was so easy and so yummy! The only recommendation I'd make is...use Granny Smith apples! I tried Granny Smith & Golden Delicious mixed, but it was the tartness of the Granny Smith's with the sweetness of the crispy topping that really made this dish stand out.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Crisp III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 361
** Calories from Fat: 141
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Follow these simple steps to make a classic, all-American dessert.
Discover the secret ingredient that makes this the crispiest apple crisp ever!
Apples slowly cook with a cinnamony sweet mixture topped with walnut crumble.