Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield:
9 servings (serving size: 2/3 cup)

Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

Step 3

Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.

Ratings & Reviews

KellyDiff's Review

KellyDiff
November 17, 2011
I tried this recipe b/c I couldn't find my tried and true family apple crisp recipe - this was very close. It didn't feel very "light" with a 1/2 c. of butter, but it sure tasted yummy! It was truly delicious with apples from the farmer's market.

shankoene's Review

shankoene
January 16, 2010
I used Granny Smith and was too lazy to peel the apples so there were some stringy pieces to contend with, but we didn't care because it tasted so good. Served with vanilla ice cream.