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Granny Smith Apple Crisp

Apple Crisp recipe by SeasonWithSpice.com

I know what you’re thinking - Apple crisp in the spring?  That’s a dessert for the fall, when there are so many apples around, you can’t walk in an orchard without squashing one. 

Granny Smith Apple Crisp

But it's fall in the place where Granny Smith apples originated - Australia.  The tartness of Granny Smith apples are ideal for apple crisp. 


Not that anyone needs an excuse to eat delicious apple crisp any day of the year.  At least not in my house growing up.  It was my mom’s signature dessert, always served with vanilla ice cream.  Maybe I shouldn’t call it a dessert, more like an appetizer, since it was usually gone before dinner started.

Apple Crisp with lots of cinnamon
How many apples do you need for apple crisp?

I still think of apple crisp every time I smell the warm aroma of cinnamon. 

Wait...I mean cassia.  Because that jar marked ‘ground cinnamon’ in my kitchen, and my mom’s kitchen, and your kitchen, is actually ground cassia.

Cassia (Indonesian & Vietnamese Cinnamon) is not true cinnamon (Ceylon Cinnamon), but cassia is sweeter, spicier, and all around more delicious than its close relative.  Perfect for matching with tart apple in fall desserts.

How long to bake apple crisp
Before & After
Apple Crisp recipe by SeasonWithSpice.com

For a nice, spicy kick to apple crisp, try our Indonesian Cinnamon.  But for those of you who want an intense cinnamon flavor in every bite of apple crisp, try our sweetest & spiciest cassia - Vietnamese Cinnamon.

buy vietnamese cinnamon at season with spice shop online

Apple Crisp by Season with Spice
serves 8-10 

5 apples (Granny Smith works best)
1/3 cup sugar (raw or white)
2 tbls flour
1/2 tsp of Season with Spice's Vietnamese Cinnamon

1/4 cup brown sugar
3/4 cup rolled oats or quick oats
1/2 cup flour
1/3 cup butter -softened

The process:
1.  Peel, then slice the apples.
2.  Preheat the oven to 350F (or 175C).
3.  For the base, mix the apple slices, sugar, flour, and cassia (or cinnamon) in a bowl.  Stir thoroughly to make sure the cassia is spread evenly over the apple slices, and then transfer the base to a 9" x 9" greased pan. 
4.  For the crust, mix the brown sugar, oats, flour, and butter. Then roll up your sleeves and grab the dough, and start breaking small chunks off and dropping them evenly over the apples.
5.  Bake at 350F for 45 minutes, and then remove and let cool for 30 minutes before serving (if you can wait that long).
6.  If reheating the next day, bake for 5 minutes at 350F (200C), and then broil it for 2-3 minutes to get the crunch back in the crust.
     Try this apple crisp with Chocolate Nutmeg Ice Cream!


    Mabiel said...

    Thanks for the recipe, it turned out so good and the kitchen hasn't smelt this wonderful in a while!

    Mark said...

    Thanks for trying the recipe, Mabiel, and I'm happy it turned out so well

    Marit Wilson said...

    I'm trying this tonight!!!

    seasonwithspice said...

    It always tastes good on those cold November days

    Devanshi Patel said...

    Hi I am actually thinking about making this for Thanksgiving dinner at my Aunt's house. Do you think I could put it together before I go over to her house and then bake it there? Or is it better to make it right before you bake it?

    seasonwithspice said...

    Hi Devanshi, it's definitely better to make it right before you bake it, since the apples will begin to oxidize and turn brown after you slice them. If you don't have time at your aunt's house, try baking it at home in the morning, and then warming it at your aunt's house before serving it.

    Happy Thanksgiving to you and your family!

    Devanshi Patel said...

    Thank you! Happy Thanksgiving to you as well!

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