Two-Layered Apple Crisp

Two-layered Apple Crisp Recipe

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Sharon Colyer


This lovely apple dessert was in the Taste of Home magazine issue from December 2012/January 2013. The recipe originated with Char Morse from Michigan. She fixed this dish for the nearby Muskegon Rescue Mission, a homeless shelter, to help teach her children about homeless children.

★★★★★ 1 vote
30 Min
45 Min


3/4 c
butter, softened
1 1/2 c
packed brown sugar
2 tsp
ground cinnamon
1/2 tsp
2 c
all-purpose flour
2 c
old-fashioned oats


1 c
3/4 c
all-purpose flour
1/4 c
packed brown sugar
1 tsp
ground cinnamon
1/8 tsp
ground nutmeg
3 large
honeycrisp or golden delicious apples, peeled and sliced (about 6 cups)
3 tsp
vanilla exract
1 Tbsp
optional toppings: vanilla ice cream, caramel sundae syrup and salted pecans

How to Make Two-Layered Apple Crisp


  • 1Preheat oven to 350°F. In a large bowl, beat the butter, brown sugar, cinnamon and salt, until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture onto the bottom of a greased 9x13x2 inch baking dish.
  • 2In another bowl, mix the first five filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture.
  • 3Bake, uncovered, for 45-50 minutes, or until golden brown and apples are tender. If desired, serve with toppings.

Printable Recipe Card

About Two-Layered Apple Crisp

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy