Apple Crisp

This classic Apple Crisp is made with lightly sweetened and spiced apples and topped with a crispy crumble topping with oats and pecans. It’s baked in a skillet and best served with vanilla ice cream! This post is sponsored by Truvia® through Socialstars. #TruFanCommunity

I’ve wondered for a while now: what in the world is the difference between a crisp and a crumble? Both of them are crumbly toppings, usually thrown on top of fruit, baked in an over into bubbly, golden, and gorgeous. Traditionally made with lots of butter, sugar, and flour for ultimate deliciousness.

I’m a huge fan of both crisps and crumbles, but today, curiosity got the best of me and I did a little research. Turns out, the two terms tend to be pretty interchangeable according to most sources. A few places did claim a difference between the two in that crisp toppings usually included oats, whereas crumbles usually don’t have any oats.

Now, I can’t say if that’s absolutely true, but if it is, then I’m definitely a crisp girl. I love the wonderful texture that oats add to the crumbly topping. They make it extra crispy, which I guess is where the name comes from! I also love to add nuts to my crisp and crumble toppings. For this crisp, I added chopped pecans – one of my faves! You can definitely sub in your favorite nut.

I can eat apple crisp all day, every day, and I have a couple apple crisp “must haves”: soft, tender apples, a heavy dose of cinnamon and a little bit of nutmeg, not too much sugar, and of course – the ultimate crumbly crisp topping.

I definitely don’t like when my apple crisps are too cloyingly sweet, which some can be, especially if you use sweet apples. In this crisp, I used Truvia® Brown Sugar Blend instead of regular brown sugar in both the apple mixture as well as the crumble topping and you can’t tell! The apple crisp is still definitely sweet enough, and using Truvia® products make the perfect substitution if you’re trying to cut back on sugar.

I used a hefty dose of cinnamon and a bit of freshly grated nutmeg because I love fall spices and wanted my house to smell delicious while this was baking. You can cut down the cinnamon a bit if you’re not as big of a fan as I am!

The crumble topping forms a nice thick layer on top of the crisp, which I love because it’s my favorite part. Add some vanilla ice cream on top, let it melt into those delicious crumble crevices, and you have got my favorite dessert sitting in front of you.

This is the ultimate fall apple dessert, if you ask me, and it was about time I showed a classic version of my favorite! I hope you all love it as much as I do. Enjoy!

Remember to tag #bakerita if you try the recipe. Come hang out with me on Facebook, Instagram, Twitter & Pinterest!

Rachel Conners

Apple Crisp

5 from 2 reviews

Print Recipe Pin Recipe

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Servings: 8 servings

Ingredients

 

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• ▢ 4 large baking apples, peeled, cored and sliced
• ▢ ¼ cup Truvia brown sugar blend
• ▢ 1 teaspoon all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon nutmeg

For the topping

• ▢ 1 cup quick-cooking oats
• ▢ 1 cup all-purpose flour
• ▢ ½ cup Truvia brown sugar blend
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ cup unsalted butter, cold and cut into cubes
• ▢ ½ cup pecans, chopped

Instructions

 

• Preheat oven to 350°F.
• For the crumble, combine the oats, flour, brown sugar, baking powder, and baking soda. Add butter and cut into mixture with pastry cutter or fork until it resembles coarse crumbs. Set aside while you prepare the apples.
• In a large bowl mix the Truvia brown sugar blend, 1 teaspoon flour, ground cinnamon, and nutmeg together. Add the apples and 1/2 cup of the crumble topping and toss to combine.
• Pour the apple mixture into a greased 9” skillet pan or 9” square pan. Top with the remaining crumble mixture.
• Bake for about 40 minutes or until the top is golden brown and the filling is bubbling.

Notes

To make this recipe using regular brown sugar, use 1/2 cup light brown sugar in the apple mixture and 1 cup brown sugar in the crumble topping.

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