Juicy Apple Crisp

Juicy Apple Crisp Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Apples never let you down: You can get them year-round, and you can use just about any variety in this quintessential always-works dessert. With this kind of dependability, who needs chocolate?


6 servings (serving size: 1 cup apple crisp and 2 tablespoons ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 16 %
Fat 4.6 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 2.2 g
Carbohydrate 55.2 g
Fiber 3.4 g
Cholesterol 10 mg
Iron 1.2 mg
Sodium 101 mg
Calcium 56 mg


1/2 cup regular oats
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted
1 tablespoon thawed apple juice concentrate
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 cups sliced peeled Granny Smith apple (about 2 pounds)
1/4 cup thawed apple juice concentrate, undiluted
2 tablespoons water
3/4 cup vanilla light ice cream


Preheat oven to 425°.

Combine first 6 ingredients; set aside.

Combine the granulated sugar, cornstarch, 1/2 teaspoon cinnamon, and salt. Place the apple slices in an 11 x 7-inch baking dish, and sprinkle with the cornstarch mixture. Pour 1/4 cup juice concentrate and water over the apple mixture. Top with the oat mixture. Bake at 425° for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes. Serve with ice cream.

January 2001
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