Recipes for "apple crisp"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sliced apples in a 9x13-inch baking dish. Mix white sugar, 1 tablespoon flour, and cinnamon together; sprinkle over apples. Pour water evenly over apples.

Combine oats, 1 cup flour, brown sugar, baking powder, and baking soda in a large bowl. Add melted butter and mix with a fork until crumbly; sprinkle evenly over apple mixture.

Bake in the preheated oven until apple filling is bubbling, and top is golden brown, crisp, and caramelized around the edges, about 45 minutes.

Enjoy!

In a large mixing bowl, combine the apple slices, lemon, and vanilla.

Layer sliced apples in a 9x13-inch (or approximately the same size) baking pan.

Combine the brown sugar, oats, and cinnamon in a bowl. Cut in the butter until you have a moist, crumbly mixture. Sprinkle the sugar mixture over the apples.

Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

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Arrange a rack in the center of the oven.

Add the instant oatmeal to a medium bowl. Add 6 tablespoons of the butter and press and squeeze it into the oats with your fingertips until moist crumbs form. Transfer to the refrigerator.

Melt the remaining 2 tablespoons of butter in a 10-inch skillet (preferably oven-safe, like cast iron) over medium-high heat. Add the apples and cook, stirring occasionally, until caramelized in spots and beginning to soften, 5 to 7 minutes. (Reduce the heat to medium if the apples are browning too quickly.) Remove from the heat.

If you’re not using an oven-safe skillet, transfer the apples to a 2-quart baking dish.

Scatter the topping over the apples. It likely won’t cover them entirely.

Bake until the juices around the edges of the skillet are bubbling, the apples are tender, and the topping is golden-brown and crisp, 18 to 24 minutes. Let cool for 10 minutes before serving.

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Grease a 9 x 13-inch pan with the butter.

In a large mixing bowl, stir together the apples, flour, brown sugar, cinnamon, and salt until the apples are evenly coated. Dump the apples into the prepared pan and bake for 30 minutes, or until the apples are beginning to soften. (If you’re scaling, bake less time for less fruit, more time for more fruit.)

In the same bowl, stir together the flour, oats, nuts, brown sugar, cinnamon, and salt. Drizzle the butter on top, then mix until no bits of flour remain and the mixture holds together like a dry cookie dough.

Give the apples a brief, gentle stir, then scatter the topping evenly over the apples. Bake for 25 to 35 minutes more, or until the filling bubbles at the corners and the topping is golden brown. Serve warm or at room temperature.

Store any leftover crisp at room temperature, covered, up to a day, or refrigerated for up to 3 days.

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Preheat the oven to 350 degrees F (175 degrees C).

Place apple slices in an 8- or 9-inch square baking dish; spread cranberry sauce over top. Combine flour, oats, brown sugar, butter, and cinnamon in a bowl until crumbly; sprinkle over apple-cranberry mixture until completely covered.

Bake in the preheated oven until apples are easily pierced with a knife and topping is browned, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread pie filling in an 8x8-inch baking dish. Sprinkle with cinnamon and nutmeg.

Cream together margarine and sugar. Cut in flour with a pastry blender until the mixture resembles coarse crumbs. Sprinkle mixture over pie filling.

Bake in the preheated oven until the topping is brown and crisp and the filling is hot and bubbly, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make the filling: Place apple slices into the prepared baking dish. Add brown sugar, flour, and cinnamon; toss to coat. Scatter butter pieces over top.

Make the topping: Mix flour, oatmeal, brown sugar, cinnamon, baking soda, baking powder, and together salt in a large bowl. Cut in butter with a pastry blender or your fingers until mixture is crumbly. Sprinkle over apples.

Bake in the preheated oven until bubbly and golden brown, about 45 minutes.

Spread apples evenly in an 8-inch square microwave-safe baking dish. Mix brown sugar, oats, flour, melted butter, cinnamon, and allspice together in a medium bowl until well combined; sprinkle evenly over apples.

Cook in the microwave on high until apples are easily pierced with a knife, 10 to 12 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.

Spread apple slices into the prepared baking pan. Dot with 1 tablespoon butter pieces and sprinkle with lemon juice. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into oat mixture until mixture resembles coarse crumbs; spread over apples.

Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.

Crust: Preheat the oven to 350 degrees. Beat the butter and brown sugar with electric mixers until creamy. Add the cinnamon, salt, baking soda, and flour. The mixture should be crumbly. Set aside one cup of the mixture; press the rest into a 9×13 baking sheet lined with parchment paper. Bake for 12 minutes.

Filling: Quarter the apples and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible). Melt the butter in a saucepan. Add both types of sugar; when the sugar is incorporated and the mixture is JUST about to start bubbling, add the cream and stir until a creamy sauce forms. It should coat the back of a spoon.

Assembly: When the crust is done, arrange the apples in an even layer over the crust and pour the caramel over the top. Sprinkle with remaining crust crumbles from step one. Sprinkle with turbinado sugar for sparkle and crunch. Bake for 30-35 minutes. Remove from oven, lift out of the pan using the edges of the parchment paper, and allow to cool for 10-15 minutes. Cut and serve.

Preheat oven to 350 degrees F (175 degrees C).

Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.

Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.

Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Toss the apples with the almond meal and cinnamon and spread in a single layer in the baking dish.

Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined.

Pour the oat mixture over the apples to cover them evenly. Bake for 30-40 minutes until the topping is browning slightly. Let stand for 15-20 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

Arrange apple slices evenly in the prepared baking dish.

Sift flour, sugar, cinnamon, and salt into a bowl.

Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.

Bake in the preheated oven until topping is golden, 40 to 45 minutes.

Cool slightly before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Cream sugar and butter together in a bowl with an electric mixer. Blend in flour.

Place apples into the prepared baking dish and sprinkle with cinnamon. Pour in water, then sprinkle sugar-butter mixture evenly over top.

Bake in the preheated oven until apples are tender and the crust is golden, 30 to 40 minutes.

Preheat the oven to 350 F (175 degree C).

Toss apples in a medium size bowl with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8-inch pan.

Mix flour, brown sugar, oats, and butter together in another bowl; spoon mixture evenly over apples.

To make the caramel sauce: Place caramels and evaporated milk in a heavy sauce pan over low heat; cook, stirring frequently, until caramels have melted and sauce is smooth; drizzle over crisp topping.

Bake in the preheated oven until apple mixture bubbles and topping is golden brown, about 45 minutes.

Preheat the oven to 350 degrees F (175 degree C).

Place sliced apples in a 9x13-inch pan. Mix white sugar, 1 tablespoon flour, and ground cinnamon together; sprinkle over apples. Pour water evenly over all.

Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture.

Bake in the preheated oven until golden and crisp on top, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.

Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.

In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.

Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Preheat the oven to 300 degrees F (150 degrees C). Grease an 8-inch square pan.

Mix flour, 1 cup sugar, egg, and baking powder together until well combined. The mixture will look like cornmeal.

Peel, core, and slice apples; mix with 1/2 tablespoon cinnamon. Place apples in the prepared pan. Spread flour mixture over apples. Mix 1/4 cup sugar with remaining 1 tablespoon cinnamon; sprinkle over top of the crisp. Drizzle with melted butter.

Bake in the preheated oven until golden on top and fruit is bubbling, about 1 hour. Serve warm.

Preheat oven to 375 degrees F (190 degrees C).

Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.

Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

To make the topping: Mix flour, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a bowl. Add butter and mix with your fingers or a fork until coarse crumbs form. Stir in walnuts.

To make the apple filling: Whisk sugar, cornstarch, ginger, and cinnamon together in a small bowl.

Place apples in a slow cooker. Stir in cornstarch mixture. Add lemon juice and toss to combine. Sprinkle topping over apples. Cover and cook until apples are tender, on Low for 4 hours or High for 2 hours.

Turn off the slow cooker, partially uncover, and let stand until topping has hardened, about 1 hour.

Preheat oven to 350 degrees

Combine the first three ingredients and place in a greased 8×8 baking dish.

Combine the remaining ingredients and sprinkle over the top of the apple mixture.

Bake for 30 minutes.

Serve warm with whipped cream or ice cream!

Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 tablespoons of the whole wheat flour, 2 tablespoons of the sugar, 1/4 teaspoon of the cinnamon, and the salt. Mix until well combined.

Chop the apples and toss them with 1/2 tablespoon of the whole wheat flour, 1/2 tablespoon of the sugar, and 1/4 teaspoon cinnamon.

Layer a little spoonful of the oat mixture in the bottom of two 9 ounce ramekins or mugs. Top with about 1 cup of the chopped apples and heap the remaining oat mixture over the top. Microwave for 3 minutes and 30 seconds – the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Yum!

Preheat oven to 350. Combine the first three ingredients and place in a greased 8×8 baking dish.

Combine the remaining ingredients and sprinkle over the top of the apple mixture.

Bake 30 minutes at 350. Serve warm with whipped cream or ice cream, or drizzled with caramel or honey. Refrigerate leftovers.

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.

Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, oatmeal, cinnamon, nutmeg, and brown sugar in a large bowl; cut in butter until mixture is crumbly.

Spoon half of the mixture into the bottom of a 9x13-inch baking dish; pat down with the back of a spoon to form an even layer.

Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.

Bake in the preheated oven until apples are tender, about 45 to 50 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Toss apples with lemon juice and water in a shallow 2 quart baking dish.

In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.

Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

Preheat oven to 350 degrees F (175 degrees C).

Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.

Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

Preheat oven to 350 degrees F (175 degrees C).

Combine flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl; stir until crumbly. Press 1/2 of the oat mixture into a 9x13-inch baking dish. Cover with sliced apples.

Combine white sugar, water, cornstarch, and vanilla in a medium saucepan over medium heat. Cook, stirring, until thick and clear, about 10 minutes. Pour over sliced apples. Top with remaining oat mixture.

Bake in the preheated oven until bubbly and golden, about 45 minutes.

To make the dough, place flour, sugar, and salt into a food processor and pulse a couple of times.

Add half of the butter and pulse 8 1-second pulses. Add the rest of the butter and pulse several more times, until the largest piece of butter is no larger than a pea.

Add 2 Tbsp of very cold water to the dough. Pulse a couple of times. Continue to add icy water, a teaspoon at a time (no more than 3 teaspoons) until the dough just holds together when you pinch some with your fingers.

Empty the food processor bowl onto a clean surface. Gather up the dough into your hands and form a ball. Flatten into a disk and wrap tightly with plastic wrap. Chill for at least 1 hour.

As the dough is chilling, peel, core, and slice the apples into 1/4-inch to 1/2-inch slices. Place in a large bowl and sprinkle with the lemon juice and lemon zest. Toss the apple slices around in the bowl so that they are all a little coated with the lemon juice.

In a bowl, whisk together the sugar, cornstarch, ground cinnamon, ground nutmeg, and salt. Sprinkle over the apple slices and gently mix so that the apple slices are all well coated with the sugar mixture.

Remove dough from refrigerator and let sit 5 to 10 minutes before rolling out. Place on a lightly floured clean surface and roll out to a 14 inch (35 cm) round. (The dough round will be on the thin side.) Pro-tips: don't let the dough stick to the table. If it starts to stick, sprinkle the surface with more flour. If the dough gets too soft to work with, chill in the refrigerator for a few minutes.

Gently transfer to a parchment lined rimmed baking sheet. Mound the apples in the center of the dough round, allowing for a 2 1/2 to 3 inch (6 to 8 cm) margin around the edges. Gently lift up and drape the edges over the apples.

Whisk together the egg white and cream. Use a pastry brush to brush over the exposed areas of the crust. Sprinkle the top of the crostata with sugar. Dot the exposed apples with butter.

Bake at 400°F (205°C) for 45 minutes to an hour, checking after 30 minutes or so. If the apples start to brown too much, tent them with foil.

Remove from oven and let cool on a rack for 30 minutes to an hour before serving.

To whip the cream, place the cream, powdered sugar, and vanilla extract in a mixing bowl (sometimes I like to freeze the empty bowl so it stays colder when whipping the cream). Use a hand mixer to whip until you have soft peaks. Chill until ready to serve.

Serve the apple crostata with whipped cream or vanilla ice cream.

This rustic tart is loaded with fresh sliced apples, cinnamon, nutmeg, vanilla, and all wrapped up in a buttery crust.

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Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).

Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples.

Partially cover the pot and cook until the apples are just tender, about 10 minutes.

Stir in the vanilla, and toss to coat with a tablespoon of flour.

Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.

In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea.

Stir in the candied ginger and zest.

Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!

Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)

Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack.

Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes.

Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.

Serve warm with whipped cream or vanilla ice cream.

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Preheat oven to 375 degrees F (190 degrees C).

Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.

Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.

Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.