Apple Crisp
User Reviews
5.0
3 reviews
Excellent
Apple Crisp
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This apple crisp has an extra thick layer of the crisp topping for more crunchy goodness!
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Ingredients
For the filling:
- 3 pounds Granny Smith apples
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
For the topping:
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3/4 cup butter melted
Instructions
- Preheat oven to 350 degrees F.
- Peel and core the apples. Slice into 1/2 inch thick slices.
- Add the apples, sugar, flour, and cinnamon to a large mixing bowl and stir well to combine.
- Pour the apples into a 9x13 baking dish.
- Add all of the topping ingredients to a mixing bowl and stir well to combine.
- Crumble evenly over the apple mixture.
- Bake for about 45 minutes or until the topping is golden and the apples are soft.
- Serve warm with vanilla ice cream, as desired.
Notes
- We normally use Granny Smith apples here as they're budget friendly and easy to find. Any tart baking apple will work well, such as Honeycrisp, Braeburn, or Jonagold.
Nutrition Information
Show Details
Serving
1
Calories
427kcal
(21%)
Carbohydrates
79g
(26%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
134mg
(6%)
Potassium
231mg
(7%)
Fiber
4g
(16%)
Sugar
55g
(110%)
Vitamin A
416IU
(8%)
Vitamin C
5mg
(6%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 427kcal | 21% |
| Carbohydrates | 79g | 26% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 134mg | 6% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 55g | 110% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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