This easy apple crisp comes from our family farm kitchen and tastes just like grandma used to make! Slices of crisp apples topped with a crumble topping of oatmeal, brown sugar, cinnamon, and maple sugar. Warm apple crisp is the perfect fall dessert with a scoop of vanilla ice cream!
Warm apple crisp is topped with a scoop of vanilla ice cream and drizzled with a simple caramel sauce. The kitchen will smell like apples, cinnamon, and maple. For this apple crisp recipe I used granulated maple sugar. It gives this easy apple crisp a unique flavor! If you don’t have a sugar house or a local apple orchard that carries granulated maple sugar near you you can order it HERE.
Granulated maple sugar is the granulated maple form of pure maple syrup. It’s a little expensive, but won’t ever go bad. Keep it with the rest of your spices in a cool, dry place such as your pantry.
Apple crisp is a favorite fall dessert and so easy to make! Some of my most popular easy apple desserts are Homemade Apple Pie, Fried Apple Hand Pies, Caramel and Chocolate Dipped Apples, and Apple Fritters. Hosting a brunch? Apple Crisp is simple and easy to prep which makes it perfect for your next brunch!
HOW TO MAKE APPLE CRISP:
Step 1: Combine the flour, brown sugar, maple sugar, rolled oats, salt, cinnamon, nutmeg, and butter in a large mixing bowl of a stand mixer. Combine all of the ingredients well. Set aside.
Step 2: Peel the apples, core, cut into slices, and toss in lemon juice.
Use whatever apple variety you prefer. I used McIntosh and Gala apples for this apple crisp recipe. This dessert is as simple as it gets. But, who doesn’t love warm apples dusted with cinnamon, nutmeg, and topped with an oatmeal crumble topping?!
Step 3: Spray a 10 or 12-inch cast iron skillet with cooking spray. Or, if you prefer you can use a greased 9×13-inch baking dish.
Step 4: Remove the apple slices from the lemon juice and discard the lemon juice. Spread the apple slices in the bottom of the skillet. Cover with apple crisp topping.
Step 4: Place the cast iron skillet or baking dish on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
Step 5: Cover the skillet or baking dish with aluminum foil. Bake in a preheated 375 degree oven for about 60 minutes.
What are the best apples to use for apple crisp?
I like a combination of different varieties of apples. Some good choices are Macoun, McIntosh, Gala, or Honeycrisp. Check out the Farmer’s Almanac for the best apples for apple pie.
Should I peel the apples or not peel the apples?
I think it’s a personal choice. My family prefer the apples to be peeled. But, you’re welcome to leave the apple skins on.
I wish you could smell this warm apple crisp! It’s so delicious and the perfect fall dessert. Be sure and check out these other great fall recipes including my Apple Cider Donuts, Pumpkin Spice Donuts, and Easy Pumpkin Waffles.
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Old-Fashioned Apple Crisp
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup granulated maple sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter (softened)
- 10-12 large apples (peeled, cored, sliced)
- 2-3 tablespoons lemon juice
- Spray a 10 or 12-inch cast iron skillet with cooking spray. Or, if you prefer you can use a greased 9×13-inch baking dish.
- Remove the apple slices from the lemon juice and discard the lemon juice. Spread the apple slices in the bottom of the skillet. Cover with apple crisp topping.
- Place the cast iron skillet or baking dish on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
- Cover the skillet or baking dish with aluminum foil. Bake in a preheated 375 degree oven for about 60 minutes.
- Towards the very end of the baking process, maybe the last 10 minutes, remove the aluminum foil and let crisp up the top.
- Remove from the oven when apple juices are bubbling up around the edges. Let cool for 10-15 minutes before serving. Serve with vanilla ice cream and drizzle with caramel sauce if desired.
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