Old Fashioned Apple Crisp


Old Fashioned Apple Crisp

1 apple, peeled and sliced

¼ tsp vanilla

3 tbls cold butter, cut into chunks

3 tbls brown sugar

3 tbls old-fashioned rolled oats

3 tbls flour

¼ tsp cinnamon

Preheat the oven to 350℉.

Grease a 2-cup, oven safe dish and put the apples in it. Sprinkle apples with vanilla.

In a small bowl, mix butter, brown sugar, rolled oats, flour and cinnamon. Top the apples with this mixture.

Bake until the apples are soft, about 20 minutes*.   Place under broiler if additional browning of the top is desired.

Drizzle with caramel sauce if desired.

2 servings, 295 calories per serving

*It’s fine to use whatever type of apple you have on-hand but different apples have different textures and therefore require slightly different cooking times.




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4 Replies to “Old Fashioned Apple Crisp”

  1. Oh my goodness, those old fashioned apple crisps look amazing! I really like the small size of each individual serving in a ramekin. That is probably going to be a good option for our scaled-back Thanksgiving celebration this year. No need for lots of big pies when there are only a couple of people to feed. These little treats look perfect though and would be a great compliment to a turkey dinner!

    1. They would be good for Thanksgiving!  The flavors really blend in with the other traditional fall foods.  My brother told me that he mixes up a bowlful of topping and leaves it in the fridge so it will be ready for anyone who wants to whip one up.  All they have to do is peel an apple!

  2. Hi Cynthia, I have never heard of an old fashioned apple crisp before! This recipe sounds very sweet and yummy too! Where do you get all your recipes from? I like the way these are inexpensive to cook also!

    Thank you for sharing. I will be sure to give this ago!

    1. Apple crisp is fairly common in my area (New England) but we also have a lot of apple orchards here.  Please let me know what you think! I have used many recipes that I’ve grown up with and my friends contribute as well.  

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