Apple Crisp Recipe

Sweet Bacon & Pecans

Print Recipe

Course Breakfast

Cuisine American

Servings 6 servings

Ingredients

For the apple filling:

3 lbs about 6 to 8 medium-sized fresh apples, peeled, cored, and sliced
2 Tbsp cornstarch
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp vanilla extract
½ cup water reduce to ¼ cup if adding caramel sauce
½ cup caramel sauce optional

For the crumble topping:

⅔ cup old fashioned oats
⅔ cup all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
½ cup light brown sugar
⅓ cup finely chopped pecans optional
10 Tbsp 1 stick plus 2 Tbsp salted butter, melted

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease the inside of a 2-quart baking dish.
Add sliced apples, cornstarch, ground cinnamon, ground nutmeg, vanilla extract, and water to a mixing bowl. Stir to combine ingredients.
If using caramel sauce, add ½ cup of sauce at this point. Or if adding fresh cranberries, add 1 cup of washed cranberries. Stir to combine ingredients.
Pour the apple mixture into the greased baking dish.
In a separate bowl, whisk together oats, flour, baking powder, ground cinnamon, ground nutmeg, salt, brown sugar, and pecans (optional).
Spread oat crumble mixture over the apples. Drizzle melted butter evenly over crumble topping.
Bake 45 minutes or until crisp is golden brown and apples are tender. Serve apple crisp warm with vanilla ice cream.

Notes

To make apple crisp with pears:

Use 3 to 4 apples and 3 to 4 pears—all peeled, cored, and diced—to make the recipe. Follow directions as written. A cup of cranberries can also be added to make a fall fruit crisp.