easy apple crisp

Name: Easy Apple Crisp
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: ## TOPPING; 1 1/2 cup(s) old fashioned rolled oats; 1 cup(s) all purpose flour; 1 cup(s) brown sugar; 1 1/2 cup(s) chopped pecans; 3/4 cup(s) butter shredded (see notes); ## FILLING; 8 large crisp tart apples like granny smith or hioneycrisp (peeled, cored and sliced); 1/2 cup(s) sugar; 1/2 cup(s) brown sugar; 1 1/2 tablespoon(s) flour; 2 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg

87 Pinches 2 Photos

Beth Pierce

Ofallon, MO

Updated on Sep 10, 2019

This Apple Crisp Recipe is a simple dessert made with tart apples mixed with sugar and cinnamon and topped with a crunchy sweet oatmeal pecan mixture. The result is pure heaven and for even an more delectable treat top with a scoop of natural vanilla ice cream.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

TOPPING
1 1/2 cups old fashioned rolled oats
1 cup all purpose flour
1 cup brown sugar
1 1/2 cups chopped pecans
3/4 cup butter shredded (see notes)
FILLING
8 large crisp tart apples like granny smith or hioneycrisp (peeled, cored and sliced)
1/2 cup sugar
1/2 cup brown sugar
1 1/2 tablespoons flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg

How To Make easy apple crisp

Step 1

Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick baking spray.

Step 2

In large bowl combine rolled oats, flour, brown sugar, chopped pecans and shredded butter. Using a pastry cutter or a fork work it all together cutting the butter in.
Step 3

In a large bowl combine apples, sugar, brown sugar, flour, cinnamon and nutmeg; stir to coat. Place the mixture in the prepared casserole dish.
Step 4

Spread the oatmeal/pecan topping over the apples as evenly as possible. Bake uncovered for 45-50 minutes or until bubbly on the sides and lightly browned.
Step 5

Refrigerate leftovers
Step 6

NOTES Butter should be frozen to shred using a box grater. If you do not have any frozen butter simply cut it into small cubes.
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