This delicious apple crisp recipe is a variation of my all time favorite Rhubarb-Raspberry-Crisp that I created this spring. Since it is apple season now I thought I would give it a try. I had to tweak a few things because the apples add so much sweetness to it. After a few tries I am very happy with this result.
It is the perfect dessert for those cold fall/winter months. With thanksgiving and all the holidays coming up, you will find a lot of joy with this apple crisp,especially if you have a lot of food restrictions. It is egg-free, nut-free, grain-free and diary-free. Volunteer to make this apple crisp recipe for the next holiday gathering and you will be guaranteed to be able to enjoy some dessert as well.
Last weekend I went to my local farmers market. They had about 6 different varieties of apples. So I asked my farmer which one was best for baking and she recommended the Cortland apples. That is one of the perks of shopping directly from your farmer. They actually know what they are selling, and are happy to answer any questions.
The apple crisp came out delicious. Just be aware when you choose your apples for this dessert. Depending on the kind of apple you choose it will change the flavor (more or less sweet) and texture of the apple crisp.
Some tips to make the best the apple crisp:
- Choose sweet apples that are good for baking. Courtland or Gala work well.
- If the apples are not as juicy after the baking time, add a little bit of water evenly onto the apple crisp and bake until the apples are soft.
- If your apples are very large use less than 4. Make sure you cover the whole casserole with one layer of apples.
I recommend to eat the apple crisp warm. Regular vanilla ice cream or coconut milk vanilla ice cream are a great addition.