When Fall hits, one of the first desserts to come to mind, along with pumpkin pie, is my favorite apple crisp. There is truly nothing better. Especially, when it is served warm and topped with a scoop of creamy vanilla ice cream. I have been making this recipe for years and think it is the best apple crisp ever.
I started liking apple desserts back when I was a little girl and my grandpa would make apple pie. His was the only apple pie I really liked though and he claimed it was because he only used Macintosh apples. They are a little sweeter and juicier than some of the other varieties and so this is what I have continued using in all of my apple baking recipes.
Although I love apple pie too, the crispy crunch of the apple crisp topping and the easiness of making it has won me over to making this dessert more often than the pie.
Apple Crisp Recipe With A Twist
I started making this recipe without the pecans and it was totally delicious that way. However, if you are a pecan lover, like me, the addition makes the flavor go above and beyond the normal. In fact, if pecan pie is a little too sweet for you, then this apple crisp with pecans is a tastier way to go.
I normally start making this apple crisp as soon as the weather starts to get cool in the Fall. Like jeans and flannel shirts, there is something comforting about a warm serving of sweet apple crisp. It is also one of my go to recipes for the Thanksgiving holiday.
Because the crisp topping is so delicious, I don’t like to skimp on it. The recipe ensures that there is plenty of the topping to fit the 9×13 pan. With this size pan, it also spreads the apples out a little thinner for quicker baking all the way through.
Best Apple Crisp Recipe
- 6 medium apples I like Macintosh
- 1 1/2 cups brown sugar
- 1 cup all purpose flour
- 1 cup oatmeal
- 2/3 cup softened butter
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/2 cup pecan halves
- Heat oven to 375 degrees and grease a 9×13 pan.
- Mix together all of the ingredients accept for the apples and pecans. Use your hands to mix until the mixture is like moist coarse crumbs.
- Add the pecans and mix throughout.
- Peel, core, and slice your apples. If you have an apple peeler/corer, the job goes really quick.
- Fill 9×13 pan with the apple slices.
- Top with crumb mixture and bake for 30 minutes or until the topping is golden and you can see the apple juices bubbling.