With all the apples I got from my little apple tree out back, I decided to add some desserts to my freezer by making a bunch of Apple Crisp. This is a recipe we had a lot growing up, and in my humble opinion, it’s the only way to have apple crisp. It bothers me when I have apple crisp with an inadequate amount of topping. This recipe does not have that problem. It has a sufficient amount of apples with an overload of yummy oatmeal brown sugar and buttery goodness on top. Let’s get one thing straight, we don’t do skimpy around here… you can ask my thighs.
This freezer friendly apple crisp is easy, delicious and more importantly a perfect way to use up my apples in the fall. I gotta say, there is nothing better than sitting around on a fall evening with a sweet tooth and coming to the realization that you have some ready-to-be-baked apple crisp in your freezer. Pure bliss. It’s also a great dessert to have on one of those long days that you just don’t want to cook anything and you already have a freezer meal in the oven. Finish it off with a freezer meal dessert! Best. Night. Ever. Here’s how to make this recipe.
Apple Crisp
First make up the topping. Add brown sugar, flour, oats, cinnamon and nutmeg to a large bowl. Stir together.
Next add in melted butter. Mix until crumbly. Set aside.
Cut up your apples into thin slices. I love this apple peeler corer thing. Best thrift store find ever! Order one for yourself, you know you want too.
Look how nicely it cuts them up for me.
Place apples in a greased 8×8 baking dish.
Pour topping over apples.
I made a bunch of these to freeze. I will be one happy lady this fall! Look at these babies all ready to be covered in foil and placed in the freezer!
If you are making these for the freezer then just cover, label, and freeze.
If you’re preparing to eat right away, go ahead and bake in a 350 degree oven for 30 minutes. Serve with ice cream or homemade whipped cream.
Looks so good I might have to pull one out of the freezer right now. Enjoy!
Here is the printable recipe:
Ingredients
- 2 cup firmly packed brown sugar
- 2 cup flour
- 1 cup old fashioned oats
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg opt.
- 1 cup butter melted
- 2 1/2 cups sliced apples
Instructions
- Combine the sugar, flour, oats, cinnamon and nutmeg. Add butter and mix until crumbly. Place apples in a greased 8 x 8 inch pan. Pour toppings over apples. Bake in a 350 degree oven for 30 minutes. Serve with ice-cream or whipped cream.
If you like this recipe, be sure to check out more of my freezer meals here. Thanks!
We are fully in apple season in Washington and I’d like to do this for last minute company or church potlucks. Question. Do the apples need to be treated for the ones you will freeze. I worry about over browning….
No, they don’t need anything more added to them! I made six batches at once and had no problems with the apples browning. You could spray lemon juice on the apples while they are sitting if you were worried about them browning.
Looks amazing! It looks like you used Granny Smith and a red apple…which red ones do you find work best?
This time I used the Gala red apple and the Granny Smith apples. I like almost any red apple except for Red Delicious. They seem to fall apart more when cooking the apple crisp.
Karrie,
Looks yummy! Have you ever tried this recipe with pear apples(Asian pears)? I have lots and am looking for ways to use them
No, but I think it sounds delicious!
This recipe makes how many 8×8 apple crisps?
This recipe makes one pan of 8×8 apple crisp. If you would like to make more just double, triple or quadruple it! I would definitely recommend that! 🙂
Awesome! If I want to bake it after it has been frozen fresh, should I thaw it or bake straight from frozen? If baking straight from frozen, how long and what temp?
Thanks!
I would say to thaw and bake at 350 degrees for 30 minutes is the best way!
These look great and so easy. Quick dessert for when I forget I need one.
Oh. My. Apple crisp at my fingertips on any given day? Yes please! This recipe is going in the box! Thanks for sharing!
my favorite dessert! you have made it quick and easy yummm
favorite recipe made easy
I love Apple Crisp, and this sounds like the perfect recipe to make, to freeze, and yes…to DEVOUR!!!!!!!!!!!!!!!
This looks so good.
I love apple crisp. I’m going to try this!
Looks yummy – will have to try it.
This looks delicious – I will definitely give this recipe a try! Thanks for sharing!
Apple crisp might just be my favorite thing ever! I’m pinning this so I can come back to it in the Fall. We go to the orchard every year and come home with more apples than I know what to do with. This is perfect for that!
Quick oats or old fashioned?
I use old fashioned. 🙂
Quick oats work just as well for apple crisp. I also drizzle a layer of Vermont maple syrup over the apples, before adding the topping!
Ooh I love the idea of the maple syrup on top!
I’ve never been much of a cook but am learning more and more. Feel a little awkward asking this question but do I use plain flour or self-rising?
Don’t ever feel awkward! That is how you learn! 🙂
I used all purpose flour for the apple crisp.
I am going apple picking really soon, this recipe is perfect. How long can you leave them in the freezer?
3 months…if you can resist for that long! 🙂
This will really help my daughter-in-law with after school snack time. Just love your website. You bless so many kitchens with the cozy smell of HOME.
Thank you Marlene! That is so sweet! I am glad you like it.
Is the recipe for just one pan of apple crisp or more than one?
The recipe is for one pan so make sure you double it! 🙂
What size are the foil pans?
Awesome recipe! Thank you! I used pears from our pear tree. I left the peel on and it turned out fabulous! I found that I only needed to double the crumble for 4-pans. Also, I reduced the butter a bit, added more cinnamon and added vanilla. Perfect in 30 minutes!
Fabulous recipe! Thank you for sharing!
This is by far the best apple crisp I have ever made. Usually I’m very, “Meh” about my own apple crisp but had two servings of this one 🖒
This crisp topping is wonderful! I just made two pans of this because there was too much topping for just one. I used 2 1/2 cups apples for the first one, then used 3 and could have used even more for the second. I love apple crisp topping, but this would have completely overwhelmed the apples, imho.
Great recipe which I will use again – whenever I want an apple crisp for now and one for the freezer or a friend.
Since I am going wheat free, can I replace the flour with corn starch.
Thank you
I’m going to try this for Thanksgiving and am excited I can make it ahead, yeah! I’m sorry I can’t tell for sure…..should I peel the apples? It looks like your device mostly ended up peeling them and slicing them, is that correct? I normally do peel apples for a crisp but wanted to make sure your recipe indicated that. Thanks!
I tried this with fresh pears since I am highly allergic to apples. Turned out amazing!
I love apple crisp, but I also love pear crisp too!!! Pears are just sooooo delish.
Bake covered or no?
Not covered when baking.
Would this work for a raspberry peach crisp?
This recipe looks delicious! I can’t wait to try it! We went apple picking for the first time ever this year, and now I have so many apples, I don’t know what to do with them all 🙂 I love the idea of putting some things in the freezer. What a delight it will be to smell it baking in the oven and gobble it up on a crisp fall night!
I plan on doubling this recipe but using an 8 by 13 glass pan. Do you have an idea of how much longer the apple crisp should bake?
It will be about the same amount of time, maybe 5 minutes longer if you like the crisp topping nice and golden.
I just made this. The topping was too much for one 8×8 pan so I made one to freeze. I also used 3 cups of apples for each pan.
Really good! The topping was more than enough for two crisps, so I cut up 3 cups of apples for each 8×8 pan, threw in some frozen blueberries & split the topping. Cooked one crisp & put the other in the freezer…lovely!!
Has anyone tried with less butter and sugar? 2 cups sugar and 1 cup butter seems like a lot. Especially if you have sweet apples!
I have made this apple crisp twice. The first time exactly as it is written (other than peeling the apples). And it was all but devoured by myself and my husband. The second time I made it I drizzled some caramel ganche we have over the apples (which I did not peel) before adding the topping. I entered some in our local fair and won second place. Will definitely keep this recipe handy.
Would this recipe work ok with Golden Delicious apples? Just got a bag of them from my coworkers tree!
yep! Any apples are good, but the grannies are tartest, so I like them best. The goldens will work but are a little mushier maybe and less tart after baking.
This sounds delicious! Love, love, love apple crisp!!
Would black twig apples work well for this recipe? My husband brought home a huge box of these the other night and I want to use them up before they start to go bad.
Tank unfortunate sharing your recipes with us!
Last statement should have said: Thank you for sharing your recipes!
IPad malfunction!! My apologies!!
All kinds of apples can work for this recipe, however some apples will turn out a little bit more mushy than others. Not sure about black twig apples though, never tried that variety before. And some apples are more tart than others as well so keep that in mind. Thanks and let me know how it goes!
The recipe says 2 and a 1/2 cups of sliced apples, approx how many apples would this be?
Just made this to pop in my freezer to have on hand when baby #3 comes in a few weeks… I will echo a commenter above, WAY TOO MUCH topping for one crisp (she did have a disclaimer in the post about liking lots of topping though XD) but for me, I made 2 pie pans worth with the amount from the recipe and it seems still very generous to me.
I used 7-8 large granny smith apples, so I’m not sure how many cups of apples I had per pan. Also mixed cinnamon into my apples because I’ve always liked that. I think the ratio is your personal preference but when I saw that topping mixed up in my bowl I knew it wouldn’t even fit in the pan I was using XD So now I have 2 apple crisps in the freezer instead of 1… win!!
The topping looks like a great consistency… I left out a tiny bit of the butter so it’s a scant 1 cup in my recipe but it was nice and clumpy so I know it will crisp up very nicely.
I was wondering if you could use Almond flour in place of the flour, since I’m on a low carb lifestyle. I love apple crisp and I would love to make this and freeze them for me to have anytime I want something sweet. Could you divide these apple crisp up in individual portions and freeze them?