Last week we posted a vanilla ice cream recipe, especially for this apple crisp because nothing goes with an apple crisp quite like a scoop of vanilla ice cream. And perhaps maybe a drizzle of caramel as well? Ya, I thought so.
What I love about apple crisp is that it is incredible easy! The only part I do not like, that is very tedious and annoying but so incredibly necessary, is the peeling and dicing of the apples. We are not huge crisp/pie filling fans in my family; we prefer the crisp part or the crust. Therefore, I diced the apples really small so we didn’t bite into huge chunks of apple. But if you like chunky filling, by all means cut the apples in larger pieces.
On that note, I also doubled the crisp topping because, as I mentioned above, it’s the best part! This is my first time making apple crisp so I used the recipe my cousin always uses- good ole Betty Crocker’s recipe. It’s so easy and so good. You have no excuse not to make it this Thanksgiving! Enjoy 🙂
- 4 Granny Smith apples, peeled and diced
- 1 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 cup oats
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- Spray pan, or mini pans, with cooking spray. Pre-heat oven to 375 degrees.
- Peel and dice apples. Place them in pan(s).
- In medium bowl, combine all other ingredients. Press on top of apples.
- Bake 30 minutes or until golden brown and bubbly. Best served hot with a scoop of vanilla ice cream.