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Apple Crisp / Apple Crumble – The Best You’ve Ever Had

Apple Crisp Cover

Sometimes you have to live a little and this recipe makes my heart sing. I suppose you could make it for breakfast as well, but I find this best served as a delicious dessert. I think you will find there is always room for some of this bad boy :-).

Apple Crisp 2
This apple crisp is for sure an absolute family favorite. The entire family just loves it. When I make it, we seriously can’t stay away from it and it does not make it through the day. I have been known to double up and freeze servings so I can have it whenever I have a craving.

Watch How It’s Made:

I think we had this dessert every week straight for a couple of months while I tweaked and perfected the ingredient combinations. We never did get tired of it and really, it will still delicious every time. You can adjust the sweetness, the flour, the types of sugars, even add in extras like raisins or walnuts. Super versatile and can be changed up for variety.

Apple Crisp Ingredients

I use Fuji apples, I personally think they give this dessert the best flavor and they are by far our favorite apples anyway. Granny Smith would work great too, if you like a little more of a tart flavor with it. This crumble is a sweet, decadent flavor over tangy.

Apple Crisp

You can serve with ice cream or cool whip and it’s delish with either one…HA or both!

Apple Crisp / Apple Crumble

Serves 5-6Apple Crumble

Ingredients:

  • 3-4 Apples depending on size. The video is 2.5 because they were huge.
  • 4 TBSP Melted grass fed butter
  • 3 TBSP Sugar(s) of choice**
  • 3 tsp cinnamon (Saigon cinnamon makes a stronger flavor)**
  • 4 TBSP butter slices frozen
  • 5 Graham crackers floured/crushed
  • 3 TBSP flour**
  • 3 TBSP oats
  • 1-3 TBSP Additional sugar for topping (Optional)**
  • Cooking Spray

Additional Add In Options: Walnuts, Raisins, White Choc Chips

**NOTES:

  • Sugars: I use 1/2 coc sugar and 1/2 brown sugar but really any combo or variety will work
  • I use gluten free but have tried regular, wheat and almond and all worked well
  • When making the topping, you can add additional sugar to the graham, flour, oats mixture. This makes the topping a hair crispier and the dessert a little sweeter.
  • You may consider adding a little extra cinnamon if you are using regular. I LOVE Saigon Cinnamon. It’s so much more fragrant and the flavor is so so good. I won’t go back to regular.

Directions:

  1. Preheat oven 400 degrees
  2. Place 4 TBSP of butter slices into the freezer to harden a bit
  3. Peel apples (see my peeler). Cut in half, remove core (I use a melon baller) and slice thinly
  4. Arrange in prepared dish sprayed with cooking spray or wiped down with butter. 8×8 or round dish works great
  5. Melt 4 TBSP butter, add 3 TBSP sugar and add cinnamon and stir. Pour over apples and use a basting brush to make sure apples are coated all around.
  6. Bake about 20 minutes
  7. Meanwhile, flour or crush the graham crackers and combine with flour, oats, and additional sugar (optional). Stir to combine. Chop up frozen butter into small bits and add to the flour mixture. Pour over baked apples evenly. Increase temperature to 425 and bake another 15-20 minutes. Once the top is crispy it is done.

Serve with Cool whip, Ice Cream, powdered sugar or other toppings like nuts or raisins.

ITEMS USED TO HELP MAKE THIS RECIPE:

*** Hover picture to see larger image and more info

My Apple peeler. Easiest peeler ever. Easy to clean and as you see in the video even kids can use it. Just love this tool.

Melon Baller. I never imagined I would have use for a melon baller, but I find myself using it more than I thought I would. Its a great method for removing an apple core.

Or you can use an actual apple corer. These are wonderful too. The ones that are straight can be a little more challenging but with the easier handle like this one it makes it much easier.

I personally like using a round baking dish for this dessert. Seems like it fits together better than the square variety.

Coconut sugar is fantastic. It’s “real” as opposed to the refined white stuff. It’s lower on the glycemic index than sugar but still has a fabulous sugar flavor.

Saigon Cinnamon might be my favorite spice. It is so much more aromatic and flavorful compared to standard cinnamon. OMG I highly highly recommend trying it!

 Blentec blender. DEFINITLEY My FAV Machine in the house!!! *add-on TWISTER JAR used for Grahams. You save a ton getting the package deal compared to just the machine alone. Well worth every single penny.

Let me know what you think below and thanks for taking a look 🙂

 

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About Sue Peters

Sue Peters
I'm a wife and a mom of 2 wonderful kiddos & my mission is to make a difference in the health and lives of others. I love living healthy but it wasn't always this way. I had a difficult journey fighting for my own health and it changed my life: for the better and forever! I love sharing what I learned. I hope to inspire your healthy journey!

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