I shared with you an apple crisp recipe not too long ago – it was one of the best ones I’ve had in a long time. But, I have continued to tweak the recipe and I think I have an even BETTER recipe to share with you.
I made it Sunday to have as dessert after dinner with friends. Everyone agreed it was fabulous. And, SuperMan and I have eaten leftovers for breakfast a couple times this week – it makes an awesome breakfast – think Apple Cinnamon Oatmeal but in the best possible way.
One of the secrets to the new and improved recipe is using Grape Nuts cereal as part of the topping. I found just plain oatmeal was a little too soft and not “crispy” enough for me. I wanted a little crunch, but didn’t want to use nuts (the girls don’t care for nuts) in the topping.
I just happened to be reading my December/January issue of Cook’s Country magazine and they had a recipe for a low-fat apple crisp. I decided to combine the top half of their recipe with the bottom half of my original recipe. I also added raisins for a little more fruity goodness…
If you are looking for something to add to your holiday menu, I would strongly suggest this little dish. The version below makes a 9×13 dish and I served it with frozen vanilla yogurt and caramel sauce. *swoon*
Here’s the recipe.
Don’t be afraid to try a little for breakfast! It’s so good… and it’s full of the same breakfast-y ingredients we eat anyway – fruit, oatmeal, cereal, etc. Why not?
Even Better Apple Crisp
1 1/3 cup old fashioned rolled oats
2/3 cup Grape-Nuts cereal
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
6 Tbsp salted butter, diced into cubes and chilled
1 tsp ground cinnamon
1/8 tsp salt
10 cups of apples, peeled, cored & sliced (I used honey crisp apples)
1 cup white sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
1/2 cup apple cider (or juice)
- Place the sliced apples in a lightly greased 9×13 baking dish.
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the sugar, flour, cinnamon and sprinkle over the apples.
- Pour the apple cider over the apples.
- In a large bowl, mix the topping ingredients, adding the butter last and using your fingers to mash the butter into the topping ingredients.
- Sprinkle the topping over the apple mixture, spreading to evenly cover the apples.
- Bake for 45 minutes or until the juices are bubbling and topping is a deep golden brown.
- Let cool for 10-15 minutes before serving.
Note: I use my apple slicer to make my slices because I like big, chunky pieces of the apple in my crisp. You can use diced apples or smaller slices if you choose, I just prefer to have more discrete bites of fruit in my crisp.