Growing up, apple crisp was my favorite dessert that my Grandma made. I’ve made this countless times in my adult years–every fall when apple season starts. I’ve cut down the sugar a bit from the original recipe and I think it’s better this way. I don’t want it too sweet, especially if you top it with ice cream or whipped cream. It’s delicious served warm with vanilla ice cream. Go over the top with a drizzle of caramel!
Cut, peel, and slice apples then toss is a 13 x 9 baking dish with the rest of the filling ingredients.
Toss all dry ingredients together in a medium bowl.
Drizzle melted butter over dry ingredients, stirring with a fork to moisten all of the dry ingredients and distribute evenly.
Sprinkle topping evenly over filling.
Bake at 375 for 35-40 minutes. Poke apples with a fork or sharp knife to test doneness.
Grandma Lucille’s Apple Crisp
Filling:
7 green apples, peeled and thinly sliced
2 tbsp. brown sugar (less if using sweeter apples)
½ tsp. cinnamon
½ tsp. nutmeg
Topping:
1 cup oats
1 cup 1-1 GF flour
½ cup brown sugar
1 stick + 3tbsp. butter, melted
½ tsp. cinnamon
½ tap. Nutmeg
Toss sliced apples with other filling ingredients in a 13×9 or 3 quart baking dish.
For topping, stir together all dry ingredients in a medium bowl then drizzle in melted butter, stirring with a fork to moisten all of the dry ingredients. Pour on top of apples, spreading out evenly across the pan. Bake at 375 for 35-40 minutes. Poke apples with a fork or sharp knife to test doneness. Serve warm with ice cream!
