Cinnamon Apple Crisp
User Reviews
4.9
Cinnamon Apple Crisp
Description
The recipe begins by combining peeled, sliced apples with raisins, honey, cinnamon, and fresh lemon juice, which brightens the fruit and balances the sweetness. Cornstarch is added to thicken the filling as it bakes. The fruit mixture is placed in an ungreased baking dish and baked covered briefly to soften the apples.
The topping mixes quick oats, light brown sugar, cinnamon, and melted butter, then is sprinkled atop the softened fruit. Further baking until golden brown creates a textured crisp that combines a crunchy oat crust with tender cooked apples.
This dish works well warm, served as is or with cream or ice cream. Its balance of tart and sweet flavors alongside the cinnamon makes it a favored fall or winter dessert.
Ingredients
- 6 apple honey crisp or gala) peeled and sliced 1/4-inch thick, medium
- 1 cup quick oats (check labels for gluten-free)
- 1.5 ounces raisins (small box)
- 3 tablespoons light brown sugar (not packed)
- 3/4 teaspoon ground cinnamon
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice fresh
- 2 1/2 tablespoons butter (melted)
- 1 tablespoon cornstarch
- 1/4 cup honey
Instructions
- Heat oven to 350F degrees.
- Combine apples, raisins, cinnamon, honey and lemon juice in large bowl.
- Sprinkle with cornstarch. Toss until fruit is coated.
- Place fruit in an ungreased baking dish. Cover with foil and bake15 minutes. Remove from the oven.
- Mix the remaining topping ingredients. Sprinkle over fruit.
- Bake about 60 minutes or until topping is golden brown and fruit is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 2/3 cup | |
| Calories | 207kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 4.5g | 7% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 10mg | 3% |
| Sodium | 4.5mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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