If you’ve been following this blog, or me, for a while, you probably have seen how often I make apple crisp. I shared the original recipe that I typically use a while back and it is incredibly quick and easy – and so good!
Over the last couple of months, I’ve made a few modifications to the recipe simply because I was out of one ingredient or wanted to try and add something to see what happened. A couple of those changes were a hit, so I make those changes every time now. Most recently, after our apple festival weekend, I wanted to try to make my own apple pie filling to combine with the new crumble/crisp part.
I did some Pinterest research and ended up making just a few little tweaks to this recipe from Weelicious, which you know is a favorite recipe source for me. Aside from the time it took to cut and prep the apples for the filling, it was really pretty easy and, I’m sure, at least a little bit healthier than the canned filling.
- 8 tablespoons unsalted butter
- 8-10 10 apples, cored, peeled and cut into 1/2" pieces (I used SweeTango but Honey Crisp would be great too)
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- Pinch of nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 stick of unsalted butter, melted
- 1/2 cup whole wheat flour
- 1/2 cup oatmeal (original rolled oats, NOT instant)
- 1/2 cup brown sugar
- 1-2 tablespoon wheat germ
- Melt butter in a very large skillet. Combine apples, sugar, cinnamon, allspice, nutmeg and salt in skillet and cook for 10-15 min. Make sure there is a little bit of crunch to the apples because you are still going to bake these later. Allow to cool for 15-20 minutes.
- While the filling cools, make the crisp. Combine all ingredients in a bowl, it should be all buttery and crumbly with no dry spots.
- Grease a 8x8 baking dish. Fill approximately half way with filling (you should have extra, which you can freeze or double the crisp and make another one!) and top with crisp topping.
- Bake for 45 - 60 min. I like to bake mine for 45 min for a gooier topping, but if you like more crunch, add more time.
- Serve warm with vanilla ice cream.