I grew up on an apple farm. From late August until mid-October we had fresh apples in bowls on the counter, in boxes in the barn, and hanging from the tree. An apple a day? Ha! More like half a dozen. And there’s nothing like a freshly harvested apple. But besides eating them fresh, apples were the basis for dessert during harvest season. This apple crisp recipe is one we’ve made for years. [And be sure to try my mom’s apple pie recipe, too!]
This recipe originally came from one of those community cookbooks created by a coalition of apple farming families. I remember my mom working with a group of women to collect vintage family recipes from all over the apple growing community.
The original apple crisp recipe was much too sweet for our tastes, so I’ve modified this recipe to use less sugar.
Apple Crisp Recipe
- 6-8 tart apples, peeled and sliced into a 9″ x 13″ greased pan
- 2 teaspoons cinnamon, divided
- 1 cup brown sugar, divided
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup butter
Mix one teaspoon of cinnamon into the apples. Mix the second teaspoon of cinnamon together with 1/2 cup of brown sugar. Set aside. Combine flour, baking powder, salt, remaining brown sugar, and egg in a bowl. Spread batter over the apple slices. Sprinkle brown sugar and cinnamon on top. Melt butter and drizzle evenly over the top. Bake for 45-50 minutes in a 350 oven.
Note: The number of apples you use will depend upon their size. Just be sure that your pan is filled to the brim with apples. You can see in the photo below that prior to cooking, the apples and topping are heaped above the top of the pan. As the apples cook, they will soften and sink, as you can see in the photo at the top of the page.