Apple Crisp

This Apple Crisp recipe has thick slices of juicy, tender apples with a thick topping layer made with oats, butter and lots of sweet goodness!

Let’s talk Apple Crisp.

It’s fall, it’s getting colder, apples are in season and crispy, buttery, crumbly toppings are a dessert’s dream. This easy apple crisp was bound to happen.

But remember how I’m also on board to create some recipes for the Truvia brand? They sent me some of their new Brown Sugar Blend – that’s right, they now have a brown sugar version! I used both their white and brown sugar in this apple crisp recipe and I am firmly in love with it. It looks, smells, tastes and even feels just like the brown sugar we’ve all been using for years.

I like my Apple Crisp to have thick slices of apples so they don’t break down too much during cooking. I also really love the topping so I put a LOT of it on my apples!

Seriously…this apple crisp has probably a 50/50 apples to topping ratio. Cut it in half if you prefer more apples than topping (even if I’ll think you’re nuts :)

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Easy Fall Apple Crisp

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Ingredients

• 6 Granny Smith apples, peeled, cored and thickly sliced (6-8 slices per apple)
• 1/2 cup white Truvia Baking Blend Natural Sweetener, or 1 cup white sugar
• 1 Tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt, divided
• 2 cups rolled oats
• 2 cups all-purpose flour
• 1 cup Truvia Brown Sugar blend, or 2 cups regular brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks butter, melted

Instructions

1. Preheat oven to 350F.
2. Mix together white Truvia Baking Blend Natural Sweetener, cinnamon and 1/2 teaspoon salt. Place apples in a 9x13 pan and toss with Truvia mixture.
3. Mix together remaining dry ingredients, stir in melted butter. Spread topping over apples, covering apples completely.
4. Bake for 45-60 minutes or until apples are soft and topping is browned and bubbling. Allow to cool for 15 minutes, then serve and top with vanilla ice cream.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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