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Old-Fashioned Apple Crisp

Old-Fashioned Apple Crisp
29 votes, 4.03 avg. rating (80% score)
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Yield: Serves 12

This old-fashioned apple crisp recipe is always a big hit with our readers. Serve this classic New England dessert with a dollop of whipped cream or a generous scoop of ice cream.

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old-fashioned apple crisp


  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 tablespoon cinnamon
  • 6 to 8 apples, peeled and cored


Preheat oven to 350 degrees F. Toss the sugar, flour, and cinnamon with the chopped apples. Place the apple mixture in a greased 9x13-inch baking pan and cover with the topping. Bake until golden brown, about 30 minutes, or until apples are tender and topping is crisp.

Variation: Substitute blueberries for half the apples.



  • 1 cup butter
  • 3 cups oats
  • 1 tablespoon vanilla
  • 3/4 cup brown sugar


Mix the topping ingredients in a bowl until the butter is thoroughly incorporated and the mixture is the consistency of fine meal. Set aside.
Updated Wednesday, October 7th, 2015

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9 Responses to Old-Fashioned Apple Crisp

  1. Dima Jamison August 10, 2002 at 3:05 am #

    Speaking strictly as a 3rd generation chef, this recipe is good but lacks real taste. Certainly the cook time should be increased to fully cook the apples and ad more “crispiness” to the crust. I suggest a tablespoon of sweet sherry be added to the apples.

  2. Anonymous October 18, 2002 at 6:24 am #

    Dima is absolutly right…additional fruits and cooking time make this a fun breakfast for everyone. Play with it and this will become a holiday tradition for those cool winter mornings where time is a plenty and hunger builds with the delightful aroma.

  3. Anonymous September 9, 2003 at 11:10 pm #

    This is an excellent old fashioned recipe. I would, however, use a little less sugar. Everyone I shared it with truly enjoyed it.

  4. Anonymous October 2, 2003 at 9:01 am #

    We use honey instead of brown sugar to sweeten the apples. I also like adding a cup of finely chopped walnuts or pecans to the topping.

    The topping freezes nicely, so you can make it in large batches, and store in 1 or 1.5-cup lots for future use.

  5. Anonymous December 26, 2004 at 10:06 pm #

    I did enjoy this recipe. I found that it was a bit greasy. I would cut down on the 1 cup of butter though.

  6. Anonymous November 8, 2005 at 6:47 pm #

    My son and I made this together, as well as a big mess, but it tasted great!

  7. Anonymous December 15, 2006 at 2:28 pm #

    This always reminds me of Christmas! It’s warm and sweet and simply delicious. I adore it!

  8. Anna Plummer November 2, 2010 at 10:06 pm #

    I’ve made this recipe a few times, with some adjustments. I found that the amount of flour and sugar to coat the apples is way to little. I used, for just 4 large apples, 1 cup flour and 3/4 cup sugar, and that barely coated them. Also, I used a bit less butter, and someone could also get away with increasing the oats or adding some flour so it wouldn’t be as “greasy”, if that’s the way they like it. Overall, it’s a good recipe, but like a lot of recipes, you have to adjust according to your family’s tastes and diet.

  9. Rick Lapointe October 9, 2014 at 8:09 am #

    Sherry for the apples sounds great. Raisins…needs a cup of raisins. Perfect.

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