- 3/4 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 large Honeycrisp or Golden Delicious apples, peeled and sliced (about 6 cups)
- 3 teaspoons vanilla extract
- 1 tablespoon butter
- Optional toppings: vanilla ice cream, caramel sundae syrup and salted pecans
- In a large bowl, beat the butter, brown sugar, cinnamon and salt until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture into the bottom of a greased 13x9-in. baking dish.
- In another bowl, mix the first five filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture.
- Bake, uncovered, at 350° for 45-50 minutes or until golden brown and apples are tender. If desired, serve with toppings. Yield: 12 servings.
Reviews for Two-Layered Apple Crisp
"Good ... however I too found the crumb topping dry and even though I used one more additional apple the apple filling was more chewy than tender crisp like a pie filling. That said I baked this at 4400' elevation and feel that could very well make a difference. Perhaps add more fluid to the apples, more butter to the crumb mixture; use corn starch instead of flour in the apple mixture; reduce the sugar slightly and decrease baking time. All things you do for bread baking at higher elevation?? Will have to try at sea level."
"The flavour was good but mine also came out quite dry. Next time I would increase the butter to 1 cup. I think that will alleviate the dryness somewhat."
"The crumb topping was very dry and everything was very sweet even though I used more apples."
"This is going to become my go to crisp recipe!"
"This was delicious. I followed the recipe very closely. I used Five rather than three apples. I quartered and cored them, and I sliced them VERY THINLY with my pampered chefs slicer. Baked it at 45 mins. The center was chewy and the crumb layer very good.. The family enjoyed it.. I will make it again. The chewy center went nicely with the topping, I also sliced ice cold butter to "dot" the apples before putting crumbs on top."
"I'm not sure why some reviewer said it was dry; this was nice and moist with a crisp topping. If anything, I think I will add more apples next time, because I thought the sugar was overpowering, but everyone else who ate it loved it as is. Will make again. :)"
"I pulled it from the oven a scoch early so I could reheat it later to serve, it was perfectly moist and raved about by all. I topped with vanilla icecream. Thumbs up!"
"I made this for our Christmas day dessert, and we loved it! We did NOT find it to be dry. I used the recommended amount of apples (Golden Delicious), and they created a yummy juice just like in apple pie. I love the addition of the bottom crust -- that makes it extra-special. And I served it warm with vanilla ice cream and caramel sauce -- it was decadent! I'm definitely making this one again!"
"I served this for dessert on Christmas day, and we loved it! We did NOT find it to be too dry. I used the amount of apples called for, and they made a deliciously rich sauce, just like in an apple pie. The bottom crust is a real tasty addition to the average apple crisp recipe. We enjoyed it warm with ice cream and caramel topping, and it was decadent! Definitely making this one again!"