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Apple Crisp

This homemade apple crisp is a cozy fall favorite at ASW Homestead, made with a mix of aging apples and topped with a simple crumble. It's a delicious way to use up soft apples and makes the perfect dessert served warm — especially with a scoop of vanilla ice cream.
Course Dessert
Cuisine American, Homestead
Keyword apple crisp, autumn baking, baked apples, easy fruit crisp, fall dessert, gluten-free apple crisp, homestead dessert

Equipment

  • Peeler
  • Knife and cutting board
  • Mixing bowls
  • Pastry cutter or 2 knives
  • 9x13 baking dish
  • Oven

Ingredients

Apple Coating:

  • 8 Medium apples, peeled and diced We use Gala and Ginger Gold
  • 1/2 cup Sugar
  • 1 tsp Cinnamon

Crisp Topping:

  • 1 cup Flour We use King Arthur Measure for Measure Gluten-Free Flour
  • 1/3 cup Sugar
  • 1 stick (1/2 cup) Butter, softened Not melted

Instructions

  • Prep apples: Peel and dice the apples into medium-sized chunks. Place them in a large mixing bowl.
  • Coat apples: Add 1/2 cup sugar and 1 teaspoon cinnamon to the apples. Stir until all apple pieces are evenly coated.
  • Transfer to baking dish: Pour coated apples into a greased 9x13 baking dish and spread evenly.
  • Make the topping: In a separate bowl, combine 1 cup flour, 1/3 cup sugar, and softened butter. Cut ingredients together using a pastry cutter (or two knives crisscrossed) until a crumbly dough forms.
  • Top and bake: Sprinkle the crumbly topping evenly over the apples in the baking dish.
  • Bake: Place in a preheated 400°F oven and bake for 45–50 minutes, or until the top is golden brown and the apples are bubbling.

Notes

  • This recipe is perfect for using a mix of apple varieties — sweet and tart work well together.
  • For an extra layer of flavor, you can add a pinch of nutmeg to the apple coating.
  • Let the crisp cool for 10–15 minutes before serving for easier scooping.