If I had to pick one and only one fall dessert that I’d eat forever, it would be Apple Crisp, hands-down. It’s the quintessential autumnal comfort food with its warm spiced apples and crisp buttery topping. It’s my go-to dessert when having friends over, or needing a quick family dessert. Several years ago when I rounded up everything to make my favorite Apple Crisp Recipe one Sunday afternoon, I realized I was out of oats, which I usually include in my topping. But sitting there on my pantry shelf was a box of graham crackers, which made me immediately think about how much I love a good graham cracker pie crust and I wondered if I should go that route instead. One thing led to another, and I ended up mixing crushed graham cracker crumbs into the buttery, crumbly topping, and what resulted was the perfect marriage of two things I adored.
The topping is simple, and includes graham cracker crumbs, a little flour, brown sugar, and butter.
If you’re a long-time follower of this blog, you know one of my go-to kitchen hacks is using a wide-holed cheese grater to grate cold butter into crumb toppings. It makes it super easy to cut in!
And you’ll also know how much I love my apple peeler/corer/slicer
Did these all in about 3 minutes so it’s pretty much the best thing ever. Now you can use any apples you like in apple crisp. I often use a mix as you can see here. I like to throw in at least a few Granny Smith (and you can certainly use ALL green apples) to balance out all the sweetness. If I’m using all of a sweet variety of apples, then I just decrease the sugar in the apple mix (not the topping) by a bit. And if I’m using ALL green apples, I usually increase it. My recipe is written assuming you’ll be using a mix.
The apples get tossed with the aforementioned brown sugar, a little flour to thicken the juices, and spices of course. Guys you can totally adjust and improvise here, apple crisp is one of those things you can’t really mess up!
As it bakes, the apples become tender and that topping becomes crisp and crumbly on the outside and kind of soft and buttery on the side by the apples. I like to take it out when the apples still have a little bit of bite to them, so not completely turned to mush, but that’s personal preference.
However one thing that is 100% required is vanilla ice cream. Never eat apple crisp without vanilla ice cream. Ever.
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Warm spiced apples are topped with a buttery, graham cracker topping and baked to perfection. The quintessential fall dessert!
For the Topping :
- 2 full sleeves Graham Crackers, 2.5-2.75 cups crumbs
- 3/4 cup packed brown sugar
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) cold butter, diced or grated
For the Apples:
- 8–10 apples, I use half green and half red
- 3 tablespoons flour
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Vanilla Ice Cream
Preheat oven to 350 degrees.
For the topping: Combine graham cracker crumbs, brown sugar, flour, salt, and baking powder in a bowl and whisk together. Either cut butter into chunks or use a large-hole cheese grater to grate it into the dry mixture. Use hands or pastry cutter to combine until crumbly. Set aside.
For apples, core, peel, and slice or dice apples. Toss them with flour, sugar, cinnamon, nutmeg, and cloves, and spread out in a 9×13 baking dish. Sprinkle topping evenly on top.
Bake for about 35 minutes, until apples are tender and crumbly is golden brown. Cool down a little and then serve warm over vanilla ice cream.
If using all tart, green apples, increase brown sugar in filling by 4 tablespoons.