- 3 quarts sliced peeled apples (about 12 medium)
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1-1/2 cups all-purpose flour
- 1-1/2 cups old-fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Ice cream, optional
- In a Dutch oven, combine the apples, sugar, cinnamon and nutmeg; cook and stir over medium heat just until apples are tender. Set aside.
- In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.
- Pat half of flour mixture into a greased 13-in. x 9-in. baking dish. Spread apples over top; crumble remaining flour mixture over apples.
- Bake at 400° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired. Yield: About 16 servings.
Reviews for Potluck Apple Crisp
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This is delicious! I used 1/2C applesauce instead of the oil and I added some cloves and allspice to spice it up some more. Yum!! Thanks for sharing!
mmmmm divine. The way you cook the apples first makes a huge difference in the finished product - tender apples and a crispy crust, not a burnt crust.
I'm sure you've received answers to your question, but for my 2-cents worth, I've tried both the Red Delicious and the Granny Smith. I chose the loose individual apples over the bargain bagged apples because I've found the individuals are more crunchy and not like styrofoam like the bagged bargin applies. I really think the crunch is the factor, not so much the tartness of the apple.
So easy and made with ingredients that are usually on hand anyway. I had too many apples and wanted to do something with them, and glad I did! Next time I think I'd cut down on the brown sugar. This would also be great with some fresh cherries added in with the apples. Next time!
I brought this Apple Crisp to a family Thanksgiving dinner and everyone thought it was fantastic. Will definitely make again and again.
A. C. Whitman, Ma