There’s a moment in my kitchen when the scent of baking apples and cinnamon first wafts from the oven that feels like pure, unadulterated autumn. It’s a smell that wraps around you like a favorite sweater. That’s the magic of this Old-Fashioned Apple Crisp. It’s a recipe I’ve made a hundred times, born from a tattered community cookbook, and it’s never once failed to turn a regular day into something special. Today, I’m so excited to share my tried-and-true version with you—the one that’s earned permanent “comfort food” status in my home.
Ingredients
- 5-6 cups peeled and sliced apples (about 4-5 medium apples)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup (1 stick) unsalted butter, melted
Now, let’s talk about these ingredients, because a few simple choices here make all the difference. For the apples, I’m a firm believer in using a mix! I love one tart Granny Smith for structure and a couple of sweeter, softer varieties like Honeycrisp or Fuji. The combination creates a perfect balance of flavor and texture that won’t turn to complete mush. Don’t skip the pinch of salt in the topping—it’s my secret weapon. It doesn’t make it taste salty; it just wakes up all the other flavors and cuts through the sweetness beautifully. And trust me, real butter is non-negotiable here. The rich, nutty flavor it brings to the crisp topping is something margarine just can’t replicate.
Equipment Needed
- 9-inch pie dish or 8×8 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Vegetable peeler and paring knife (or an apple corer/slicer)
- Measuring cups and spoons
- Fork or whisk
- Spatula
You don’t need any fancy gadgets for this recipe, which is part of its charm. I always use my trusty, well-worn ceramic pie dish because it bakes the filling evenly and looks lovely coming straight to the table. A simple box grater can work for the butter if it’s cold, but since we’re melting it, a microwave-safe bowl does the trick. The most important thing is having two good-sized bowls—one for the apples and one for the crumbly topping. Trying to mix the topping in the same bowl you just tossed the apples in is a messy mistake I’ve made, and the topping ends up clumping oddly. Learn from my mess!
(See the next page below to continue…)