Moms Brown Sugar Apple Crisp

Mom's Brown Sugar Apple Crisp has a tart, cinnamon spiced apple filling with a crispy, crunchy brown sugar oat topping! Serve warm with ice cream for an easy, comforting dessert!

There were two desserts that my mom made all the time for as long as I can remember. Above all, my favorite was this Brown Sugar Apple Crisp.

I think at some point she must have doubled the already generous crisp topping because the ratio of apples to topping is 50:50. All in all possibly more like 40:60!

She and I used to stand in the kitchen impatiently waiting for the crisp to cool enough to take our first bites straight from the dish. Then we would both smile and nod at each other in silent agreement that the crisp topping was the best part. No words necessary. It was all about the topping.

And the obligatory ice cream. This was not optional in my mom’s house. And it still isn’t in mine.

The differentiating ingredient in my mom’s crisp is the dark brown sugar…and lots of it. It makes for a crisp, crunchy and sweet topping that perfectly compliments the cinnamon spiced, tart apples. You must use tart apples or the crisp will be cloyingly sweet. I learned this the hard way in college.

This is one of those recipes that I make time and time again. I’ve called mom dozens of times over the past 15 years asking her to tell me the recipe just one more time and promising to write it down…and not lose it. {I told you I had a problem…}

I have added my touch to the filling by adding some lemon juice, fresh lemon zest, a grind of fresh nutmeg and a pinch of salt, but the crisp topping remains unadulterated. You don’t mess with perfection. And the brown sugar crisp topping is, in fact, perfection.

If you want a more “normal” ratio of filling to topping, then just halve the topping recipe as written. You will still have more than enough to cover an 8-inch square dish. If you aren’t sure, you can make it as written, sprinkle on as much topping as you want and then just save the remaining crisp topping in the refrigerator for individual crisps later in the week.

I usually use all granny smith apples in this recipe but the farmers market mislabeled “Cripps Pink” apples as Honeycrisps so I was stuck with a dozen tart apples that tasted nothing like the sweet, juicy Honeycrisps that I wanted.

Waste not, want not. I used half Granny Smiths and half Cripps Pink in this crisp and the result was delicious! I may buy them on purpose next time {wink}

If you are fan of crisp toppings or just brown sugar in general, then my Mom’s Apple Crisp is not to be missed! You will eat bite after bite marveling at the interplay between the sweet, crunchy topping and the tart, spiced apple filling.
Grab a spoon and dig in!

Mom’s Brown Sugar Apple Crisp

Chef Lindsey

A tart, cinnamon spiced apple filling with a crisp brown sugar oat topping! Just like Mom used to make - with a twist! Serve warm with ice cream for an easy, comforting dessert!

PRINT RECIPE Pin Recipe

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course Dessert

Cuisine American

Servings 12 people

Calories 222 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

For the Filling:

• ▢ 5 cups tart apples (pealed, sliced and cut into ¾ inch pieces - I used Granny Smiths & Cripps Pink)
• ▢ 1 teaspoon cinnamon
• ▢ 2 tablespoons granulated sugar
• ▢ ½ lemon (zested)
• ▢ 1 tablespoon lemon juice
• ▢ ⅛ teaspoon nutmeg
• ▢ ¼ teaspoon kosher salt

For the Topping:

• ▢ 1 cup dark brown sugar (packed)
• ▢ ¾ cup all-purpose flour
• ▢ ¾ cup rolled oats (not instant)
• ▢ ½ cup butter (cold, cut into cubes)

Makes: 8inch8 x 5inch rectangle

US Customary - Metric

Instructions

 

• Combine all the ingredients for the filling in a medium bowl, stirring to coat all the apples. Let sit for at least 1 ½ hours, covered in the refrigerator; stirring occasionally. Sometimes I get impatient (Imagine that!) and I don’t wait that long, and it’s still delicious. The flavors are better if you let the apples macerate, but just know that I understand if you bake it right away.
• Preheat your oven to 350° with the rack in the middle.
• In a medium bowl whisk together the sugar, flour and oats; add the butter cubes and toss to coat them with the flour mixture. Using your hands, work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.
• Give the apples one last stir and pour into an 8 inch square baking dish. Cover with the crisp topping using as much or as little as you wish. There is a lot! Press some down into the apples. {Trust me.}
• Bake in preheated for 45-50 minutes or until the top is brown and the filling is bubbling out the sides. If you want your apples very soft, like my husband, continue to bake an additional 10-15 minutes.
• Let cool 10 minutes on a wire rack. Serve warm with ice cream.

Keyword apple dessert recipe, Autumn, Crisp recipes, crumbles, easy dessert recipe, Fall, heirloom recipe, mother's day

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