Los Rios Apple Crisp

Notes: This crisp has become a classic at Los Rios Rancho's bakery.

Yield: Makes 9 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 38%
  • Protein: 3.8g
  • Fat: 17g
  • Saturated fat: 7g
  • Carbohydrate: 62g
  • Fiber: 3.7g
  • Sodium: 112mg
  • Cholesterol: 28mg


  • 8 cups peeled, cored, and thinly sliced apples such as Gravenstein, Granny Smith, or Stayman Winesap (about 2 1/4 lb. total)
  • 1/2 cup granulated sugar
  • 3/4 cup plus 2 tablespoons unbleached or regular all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 cup regular rolled oats
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
  • 3/4 cup chopped pecans
  • Vanilla ice cream (optional)


  1. 1. In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.
  2. 2. In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.
  3. 3. Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.
  4. 4. Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.
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