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Not Your Mom’s Apple Crisp

One of my favorite desserts as a child was my Mom's apple crisp. I can still smell the warm apples baking and the bubbling delicious scent of cinnamon. YUM!

My children also loved it when I baked this yummy fresh apple crisp recipe for them. I love that I shared this simple recipe and that it continues to create memories. As the legend continues, my daughters bake this delicious and easy recipe for their families now. I love the thought of this recipe being baked for decades to come by our family as it continues to grow.

You can use your favorite kind of apple in this recipe. I prefer a tart apple, such as granny smith apples. But, my all-time favorite is Jonathan apples, although they are only available in the fall. Maybe that is why I love fall so much. It reminds me of warm apples and cinnamon.

Although apples are the meat of this recipe, the crunch that the topping creates is to die for. As I am writing this, I can imagine the tart taste of the warm apples followed by the sweet crunch of the topping. I think I just drooled a little!! 

I love to serve this dessert warm and add vanilla ice cream. If you are dairy-free, there are some delicious cashew ice creams available that have the same creamy texture and taste delicious!

If you are wondering why this recipe is called Not Your Mom's Apple Crisp? It is because it's not your Mom's recipe…. It's my Mom's! ha-ha

Not Your Mom's Apple Crisp

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 8 Servings

Ingredients

Filling

  • 4 Cups Sliced Apples Peeled
  • 1/4 Cup water
  • 1 Tsp. Cinnamon
  • 1/2 Tsp. Salt

Topping

  • 1 Cup Sugar
  • 3/4 Cup Flour
  • 1/4 Cup Butter Softened

Instructions

  • Spread apples in 8" glass pan.
  • Mix water, cinnamon, and salt in a small bowl and sprinkle over apples.
  • Combine sugar, flour, and butter to create a sand-like texture.
  • Spread dry ingredients over apples.
  • Bake at 350° for approximately 40 minutes. The top will be golden brown and bubbling.

Notes

To make this recipe gluten-free and dairy-free, use gluten-free flour to replace all-purpose flour and coconut oil to replace the butter. 
Karin Banghart