Aunt Becky’s Apple Crisp
A from-scratch heritage dessert featuring 10 cups of apples and a satiating oat crumble. This budget-friendly recipe is a true pantry staple favorite, passed down through the family for a perfect 9×13 bake.
Equipment
- 1 9×13 inch Baking Pan: Preferably glass or ceramic to monitor the bubbling of the 10-cup apple base.
- 1 Mixing Bowl Set For combining the apples with the cinnamon-sugar mixture.
- 1 Cutting Board The sturdy 18″ x 12″ surface provides the necessary space for high-volume fruit prep
- 1 Measuring Cups For accurate measurement of dry Pantry Staples like oats, flour, and sugars.
- 1 Measuring Spoons The narrow design is perfect for measuring out the cinnamon and leavening agents from their jars.
- 1 Wooden Spoon Set Use a sturdy wooden spoon to evenly distribute the cinnamon-sugar mixture over the sliced apples.
- 1 Rubber Spatula Essential for scraping every drop of melted butter into the crumble and ensuring the mixing bowl is clean when topping the apples.
Ingredients
For the Apple Base
- 10 cups Apples Peeled, Cored, Sliced
- 1 cup White Sugar
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Cinnamon
- ½ cup Water
For the Oat Crumble Topping
- 1 cup Rolled Oats Pantry Staple
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar Packed
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ cup Butter Melted
Instructions
Prep:
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan. Place the 10 cups of prepared apples evenly into the pan.
- In a separate bowl, mix the 1 cup white sugar, 1 tablespoon flour, and 1 teaspoon cinnamon together. Sprinkle this mixture evenly over the apples in the pan.
- Add Water: Pour the ½ cup of water evenly over the apples.
Create Crumble:
- To make the topping, combine the 1 cup oats, 1 cup flour, 1 cup brown sugar, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and ½ cup melted butter in a bowl. Mix until well combined.
- Topping and Bake: Crumble the oat mixture evenly over the apple layer.
- Bake in the preheated oven for 45 minutes, until the apples are tender and the top is golden-brown.
Notes
Recipe Notes: Aunt Becky’s Apple Crisp
- The Apple Choice: For the best factual results, use a firm, tart apple like Granny Smith. They hold their structure during the 45-minute bake and balance the sweetness of the crumble.
- The Slicing Technique: Slice apples to a consistent 1/4-inch thickness. This ensures even cooking across all 10 cups so you don’t end up with some slices crunchy and others mushy.
- The Crumb Texture: When combining the butter and dry ingredients, mix only until pea-sized crumbles form. Over-mixing will create a paste rather than a “crisp” topping.
- The “9×13” Pan Logic: Because this is a deep-dish crisp, do not skip the 1/2 cup of water. It creates the necessary steam to soften the massive volume of fruit before the oat topping over-browns.
- Make-Ahead Best Practice: You can assemble the apple base and the dry crumble separately up to 24 hours in advance. Do not combine them until you are ready to bake to prevent the topping from becoming soggy.
Nutrition
Serving: 12ServingsCalories: 291kcalCarbohydrates: 70gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.02gSodium: 111mgPotassium: 178mgFiber: 4gSugar: 50gVitamin A: 57IUVitamin C: 5mgCalcium: 54mgIron: 1mg
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