Apple Crisp IV Recipe -
Apple Crisp IV Recipe
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Apple Crisp IV
Watch how to make this top-rated apple crisp. See more

Apple Crisp IV

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"This is a very good recipe for apple crisp made with oatmeal. Serve warm or cold."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
  3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
  4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
  5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2005

Absolutely the best crisp I've ever made. I used about ten medium Cortland apples, which are kind of tart, I added a tsp of vanilla, and I made one and half times the amounts for the crisp part. It totally filled a Pampered Chef 9x13 stoneware dish. This recipe was just wonderful. I served it to company who couldn't get enough, I shared with neighbors who raved, and my family ate it for dessert a couple of nights in a row. Just lucious!! Try this one - you won't be sorry!

Most Helpful Critical Review
May 06, 2006

Being a novice cook/baker, I followed this recipe to a "T". Well, the other reviewers are definitely needs less flour, and it could be a little sweeter. Needs more apples, too. I think this recipe could be a 5 star with a little tweaking. Follow the advice of the other reviewers; they're right! Less flour, more apples. It was good, but I definitely wouldn't say it was excellent.

Nov 08, 2006

Bingo! This recipe works. OK, it’s roughhewn enough for we guys to take a hack at it, here are some guy tricks to cover a variety of Macho Mistakes. You forgot to set out the butter for 10 minutes so it can soften? Recovery: Place the BIG mixing bowl on the stove over the oven that’s heating. That will soften the butter as you mix. Get the BIGGIST whisk you have and use it to knock the chunks of butter down to pea sized bits. Stop mixing at this point. DO NOT pre-melt the butter. DO NOT whisk the butter until you have a smooth mixture. This stops the crisp and makes dough. Recovery: If you do the dough thing, serve with bigger glasses of milk OR use more cream on the dish. HINT: If you serve the dish warm, then put the cream you’re going to pour on it in the microwave on 40% power for 1 minute to knock off the chill. DO NOT boil the cream. More HINTS: (1) Cut slices no finer than about 1/4” thick; it helps them to retain “apple-ness”. (2) After you put the bottom layer of crisp in the baking dish and pour in the apples, PRESS the apples down into the crisp and then press the top layer of crisp dough down into the apples as well. DO NOT crush the apples. The apples will flavor the dough a bit, and there’ll be a better crisp to apple slice ratio as well. (3) DO hold about a ¼ cup of the sugar to pour directly on the apple slices in a bowl and then mix well. (4) DO NOT bake till crust is brown. STOP when apples are tender. Manly Kitchen Mess Rating: No better than 2 out of 10.

Jan 14, 2006

I used 1 1/2 cups of flour, 3 quarts of Gala apples and tossed the apples with a sugar and cinnamon mix. Very good recipe! Also learned to slice the apples not so thin otherwise they become to tender and mushy. Thank you for the recipe!

Dec 09, 2006

SOOOOOOO GOOD! I used 11 med apples (a combo of Macintosh, golden, empire & granny), and 1 1/2c flour. I added chopped pecans to the topping. Everyone at work loved it! I served it warm with vanilla ice cream. I won't bother ever using another recipe. THANK YOU!

Jan 28, 2008

I have a good stand-by recipe for apple crisp but wanted to try something new. This turned out to be a delicious alternative! I did make some adjustments: I used 4 medium-sized apples (with a little lemon juice, vanilla, cinnamon, and brown sugar tossed in) and a bag of frozen mixed berries. I used 1 1/3 cups of flour and 2 1/3 cups of oats, as another reviewer suggested. Turned out very tasty!

Nov 12, 2006

It was the crunchiness I was looking for, and the subtle sweetness that apple crisp should have! I scaled it down to only 6 servings, and it was still wonderful. It was so easy too! Between the amazing taste and ease of this apple crisp, I'll never try another recipe. I've found my favorite.

Oct 16, 2006

I made this dish to take to potluck at church and everybody loved it and it was not dry. When I was making it, I thought the recipe had said 1 1/2 sticks of butter, but it says 1 1/2 cups of butter. Maybe others who said it was too dry misread the recipe.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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