• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hutch Oven
  • My cookbooks
    • BOOK 2
    • BOOK 1
  • about me
    • Contact Me
    • Beauty From Ashes
      • This day never gets easier
    • Meet my Family
      • Photography
    • Life & Faith
      • You are enough
      • The BEST version of ourselves
      • Most important role
      • “Make me a Lion”
  • Tutorials
    • Flower Cookies
    • Cookie Tutorials
    • Holiday Cookies
  • Recipes
    • Cookies
    • Cakes
    • Frosting
    • Dessert
    • Dinner
    • Crockpot Recipes
    • Soups
      • Zuppa Toscana Copy Cat Soup
Home » Tutorials » Old Fashioned Apple Crisp

Old Fashioned Apple Crisp

July 15, 2020 by Emily Hutchinson

Jump to Recipe Print Recipe

If you’re looking for a warm, cinnamon, caramel apple tasting crisp that’s like an Autumn hug, then this is for you! I’ve sweetened this crisp with granulated regular sugar and brown sugar. The brown sugar is what is giving this crisp the caramel flavor. The buttery sugar crumble topping has the perfect amount of sweet and crisp to top the caramel apple cinnamon filling. Be sure to read the recipe in it’s entirety before starting.

I call this Old Fashioned because I use Transparent Apples like my grandma and mom always used. They are perfect for baking. They are tart and soft so they bake quick. If you don’t have access to an apple tree that bears Transparents, then Granny Smiths would be the best. The cooking time will have to be adjusted to bake longer because Granny Smiths are crisp and not as soft as Transparents. I bet your neighbor, mom, grandma, or church friend, have a Transparent tree. Ask around. My mom has a tree so she brings me big bags of Transparent apples every season. Happy Dance!!!

You can always drizzle caramel over the top. My family and I love it with a big ol’ scoop of vanilla ice cream. My kids say this recipe is “Fire” which is slang for amazing I’m told 😉

apple crisp, old fashioned, apple recipes, the best apple crisp

Old Fashioned Apple Crisp

Warm, cinnamon, caramel apple tasting crisp that's like an Autumn hug, then this is for you. Brown sugar is what will give the crisp a deep caramel flavor. The topping has the perfect amount of sweet and crisp to top the caramel apple cinnamon filling.
Print Recipe Pin Recipe
Servings 8 people

Ingredients
  

Filling

  • 6 Cups tart apples Transparent Apples work best
  • 3/4 Cup granulated sugar
  • 1/2 Cup packed brown sugar
  • 1 tsp cinnamon ground
  • 1/4 Cup all-purpose flour
  • 1 Tbsp corn starch

Topping

  • 1/2 Cup melted unsalted butter can use salted sweet cream butter and omit salt
  • 1/2 tsp table salt
  • 3/4 Cup granulated sugar
  • 1 Cup all-purpose flour
  • 1/2 Cup quick oats

Instructions
 

Filling

  • Peel and thinly slice apples. About 1/4 inch thick. Put them in a medium sized bowl. Add in all filling ingredients: both sugars, cinnamon, flour and corn starch. Stir and let the juices start to work. Set aside.

Topping

  • Preheat oven to 425 degrees. In a medium microwave safe bowl, melt butter. Add in salt and stir so it dissolves. Add in sugar, flour and oats and stir. The topping will be crumbly and thick. Add an extra Tbsp of flour if it's pasty. We are going to make patties out of the crumble as well as sprinkle it on top.
  • Spray a 8 by 8 glass pan or casserole dish with non-stick spray. Stir filling and add it into the dish.
  • take 3/4 of the topping, form 8 to 9 biscuit sized flat patties. You should have 1/4 of the topping reserved to sprinkle in the spots that need some extra topping. Place the patties around the dish evenly. There will be small empty spots, that's where the reserved 1/4 of the topping comes in. Sprinkle that over the filling until you cant see apples. It's okay if you have any gaps with no crumble, the juices will bubble up more through gaps. Try to have as little of open space as you can. See pictures of finished crisp.
  • Put on the middle rack and bake for about 20 minutes. The apples will cook quick. The topping will be a beautiful medium brown and the juices from the filling will bubble up. Add more time if the apples are hard when you insert a fork for testing. For Granny Smith apples, you will need to add 10 to 15 minutes and may need to loosely cover the dish with tin foil to prevent extra browning of the topping.

Notes

For Granny Smith apples, you will need to add 10 to 15 minutes and may need to loosely cover the dish with tin foil to prevent extra browning of the topping. You can use salted sweet cream butter and omit salt in the topping. The patties of topping will create a thick beautiful top of the crisp. It helps seal in the steam from apples, and keeps down any bubbling deliciousness from ruining the crumble topping. I don't like it when the crumble sinks or gets over bubbled. Try this technique, you'll love it. 

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

Read More

Previous Post: « Mixed berry snack crumble cake
Next Post: Worst day of my life.. »

Primary Sidebar

Meet Emily Hutchinson, creator of The Hutch Oven

Archives

roasted rhubarb crumble cookies

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

Read More

strawberry cheesecake stuffed cookies

This decadent Strawberry cheesecake cookie is soft, buttery and stuffed with cheesecake. The strawberry cookie compliments the cheesecake stuffing to taste like you’re eating a slice of cheesecake with strawberries on top. The center of this strawberry cheesecake cookie is soft and it brings extra moisture to the whole cookie. The edges have a crisp…

Read More

carrot cake

I love carrot cake, I love the taste of the flavor packed cinnamon carrot cake paired with the cream cheese frosting. This cake has a buttermilk glaze that makes the carrot cake extra moist. If you’ve never had cake with buttermilk glaze, you’re in for a treat. Its thicker than a sugar syrup but not…

Read More

party animal blondie bars

Are you ready to try the best blondies EVER?? These Party Animal Blondie Bars are the ticket! It’s almost my birthday and I love blondies. I love blondies equal to brownies. Blondies bars are so delish! These Part Animal Blondie Bars are moist, buttery, loaded with iced animal cookies and golden Oreos. Just a few…

Read More

American crusting buttercream recipe

American crusting buttercream works beautifully to decorate on my sugar cookie recipes. I have been using this recipe for years, it was adapted from a crusting buttercream recipe of Wiltons. If you hate the idea of the vegetable shortening you can use all butter. I think it gives the buttercream extra smoothness when piping. We…

Read More

Rudolph the red nosed reindeer cookies

Christmas cookies aren’t complete with out Rudolph. They will make the perfect addition to your cookie plates for Santa, the neighbor, teachers or family and friends. I share all of my recipes in my two books, creative cookie decorating and creative cookie decorating for everyone, both available online anywhere books are sold. Grab my vanilla…

Read More

Copyright © 2022 The Hutch Oven on the Foodie Pro Theme