Apple Cinnamon Crisp
This Apple Cinnamon Crisp is sweetened with an oatmeal topping and makes the perfect dessert. Packed with apples, cinnamon and Fall flavors!
Servings: 8 servings
- 4 1/2 cups apples; chopped- about 4 small apples (any apples you like)
- 2 Tbsp. melted butter
- 2 Tbsp. flour
- 1 Tbsp. lemon juice
- 1/4 cup honey; melted
- 1/4 tsp. ground nutmeg
- 1 tsp. ground cinnamon
For the apple crisp topping
- 1/3 cup cold unsalted butter; cubed
- 3/4 cup oats
- 3 Tbsp. flour
- 1/8 tsp. salt
- 1/2 tsp. ground cinnamon
- 2/3 cup brown sugar
Preheat oven to 375 degrees F. In a large mixing bowl, combine chopped apples, melted butter, flour, lemon juice, melted honey, nutmeg and cinnamon. Stir to combine and transfer to a buttered or greased baking dish. I used a round baking dish but you can use a rectangle dish as well.
In a separate mixing bowl, add all of the topping ingredients and using a pastry cutter or your hands combine until the crisp mixture resembles a pea-sized crumbs.
Spread the oat mixture evenly over the apples and bake for 30 minutes or until golden brown and bubbly. It's best to serve warm with vanilla ice cream on top! Enjoy!
- Store leftovers in an airtight container or wrap tightly with plastic wrap for up to one week in the refrigerator. You could also store leftover Apple Cinnamon Crisp on the counter at room temperature for 2-3 days.