Apple Crisp

This easy apple crisp recipe comes from our family farm kitchen and tastes just like grandma used to make!

Course Breakfast or Brunch, Desserts

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 552kcal

Peel, core and slice the apples.
Melt the butter in a large Dutch oven over medium heat. Add the apple slices and lemon juice. Stir with a wooden spoon occasionally, making sure they do not burn.
Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
Cook the apples over medium heat until they are slightly softened, 12-15 minutes. You do not want to fully cook them, as they will continue to cook as the crisp bakes.
Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. Cornstarch needs brought to a brief simmer in order to properly thicken.
Remove from the heat and add the cinnamon, nutmeg and stir to combine.

Grease a 9x13-inch baking dish or 10-12 inch cast iron skillet. (or 9x13-inch cast iron baking pan)
Spread the apple filling in the bottom of the skillet or baking dish. Cover with apple crisp topping.
Cover baking dish or skillet with aluminum foil.
Place the baking dish or skillet on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
Bake in a preheated 375-degrees F 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. The apple filling should be bubbling up around the edges.
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.

We love using granulated maple sugar. If needed; substitute sugar in the raw or granulated white sugar.