Apple Cornbread Crisp

For the past 10 years, I’ve gone apple picking with one of my best friends. Once we’ve collected our harvest, we return home to make a meal entirely of apple recipes that celebrate the season. Apple crisp is most often our chosen dessert. While the classic apple crisp has made many appearances over the years, apple cornbread crisp is a new favorite in the category of apple desserts that I’m sure we will be making for many years to come.

Like crisps made with any fruit, this recipe begins with a sweetened fruity base topped with a hearty mixture of oats, brown sugar and cinnamon for supreme texture, flavor and crunch. What makes this recipe special, however, is the addition of cornbread mix to the topping rather than plain old flour. This easy twist lends the apple crisp some extra heartiness and the subtle sweetness of cornmeal, which marries perfectly with the apples, brown sugar and cinnamon.

Served warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream, it’s the perfect serenade to autumn as you welcome the changing colors of fall.

Apple Cornbread Crisp Ingredients

• Tart apples
• Brown sugar
• Cornbread/muffin mix
• Quick-cooking oats
• Cinnamon
• Butter

Directions

Step 1: Mix the apples with brown sugar

Preheat the oven to 350°F. In a bowl, stir together the apples and 1/4 cup brown sugar.

Step 2: Make the topping

In another bowl, combine the cornbread mix, oats, cinnamon and the remaining brown sugar.

Cut in the butter.

Combine until the mixture is crumbly.

Step 3: Assemble in a baking dish

Add 1/2 cup of the cornbread mixture to the apples.

Then transfer the apples to a greased 8-inch square baking dish.

Sprinkle the remaining cornbread mixture over the top.

Step 4: Bake until golden

Bake the crisp until the filling is bubbly and the topping is golden brown, 30 to 35 minutes. Serve the crisp warm from the oven.

How to Store Apple Cornbread Crisp

This apple cornbread crisp is best enjoyed within three to four days. Store any leftovers in an airtight food storage container in the refrigerator. To reheat leftovers, warm them in a 350° oven for 20 to 30 minutes or until heated through. You could also microwave apple crisp; however, the topping will lose some of its crunch and texture.

Apple Cornbread Crisp Tips

What are the best apples for apple cornbread crisp?

The best apples for apple cornbread crisp are also the best apples for apple pie or cobbler. Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Pink Lady and Braeburn are a few varieties we recommend. When choosing an apple for baking, select one that will hold its shape through baking. For a pleasing flavor, choose a duo of apples that combine sweet and tart flavor profiles.

What is the difference between a crisp and a crumble?

There is a difference between a crisp and a crumble. Though the terms are often used interchangeably, they represent two different categories of baked fruit desserts with subtle differences, the most significant being the topping. Crisps are traditionally made with a combination of oats, flour, butter, sugar and spices, while an apple crumble typically does not include oats, resulting in a more tender, crumbly topping.

What can you add to an apple cornbread crisp?

You can customize this cornbread apple crisp recipe with countless other mix-ins and additions. For added depth of flavor, consider adding 1/2 teaspoon of vanilla, almond or caramel extract to the apple mixture. You could also add up to 1/2 teaspoon of ground cloves, allspice, ginger, nutmeg, cardamom or additional cinnamon. Raisins or dried cranberries are other nice additions to an apple crisp. Add up to 1/2 cup to the apple mixture before baking.