Mom's Homemade Apple Crisp (OG + Healthier Alt)

Enjoy the Classic or a Nutritious Twist

There is nothing that feels more like home than my mom’s apple crisp.
The smell of cinnamon in the oven, the way the juices bubble up around the edges, that first warm spoonful… it is my childhood in a baking dish.

This recipe started as one of those old-school typed cards my mom kept tucked in her recipe box. I follow the steps as closely as I can, but there is still something about the way she makes it that tastes just a little more special.

This post shares both versions:

• Mom’s classic apple crisp – the one I grew up with
• My “a little healthier” apple crisp – same cozy vibes, just with a few swaps

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A Little Story From Mom

When I asked Mom how she actually makes her apple crisp now, this is what she said:

“It is basically rolled oats, a little flour, brown sugar, butter and spices. I do not use the measurements because I like more topping. I tend to use cinnamon and a hint of nutmeg.

The trick is when I put the sliced apples in the dish, I sprinkle a bit of white sugar on top and more spices. Then I take it to the sink and pour a bit of water over it. It makes a little syrup that bubbles while it bakes. I kind of wiggle a knife in it when it is almost done.

For the topping I use my hands to mix it. I came up with the water trick. Not too much, just enough that you can see a little pool at the bottom of the pan before you put the topping on.

And do not pat down the topping. Just keep it loose.”

(Photo of Mom’s original recipe card.)

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Before You Start

I always recommend:

• Read the full recipe once through before you begin.
• Gather your mise en place – slice the apples, measure everything, preheat the oven. It makes the whole process easier and calmer.

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Mom’s Classic Apple Crisp

This is the version from the original recipe card, plus her little tricks.

Serves

About 4–6, depending on how big you like your bowls

Ingredients

Filling

• 4 cups thinly sliced apples (Mom uses Cortlands)
• 1 tablespoon white sugar
• 2 teaspoons cinnamon
• 3 tablespoons water

Topping

• 1/4 cup flour
• 1/4 cup brown sugar
• 3/4 cup rolled oats
• 1/4 cup margarine or butter, softened

Directions

1. Preheat your oven to 350°F (175°C).
2. Prep the apples. Peel and thinly slice the apples. Place them in a casserole dish in an even layer.
3. Add sugar and spices. Sprinkle the apples with white sugar and cinnamon.
4. Mom’s water trick. Take the dish to the sink and drizzle water over the apples. When you tilt the dish, you should see a small pool of water gather at the bottom, not a full layer. This turns into a delicious syrup as it bakes.
5. Make the topping. In a medium bowl, combine flour, brown sugar and rolled oats. Add margarine or butter and use your hands to mix until you get loose, chunky crumbs.
6. Top the apples. Sprinkle the topping evenly over the apples, keeping it fluffy. Do not press it down.
7. Bake. Place in the oven for about 45 minutes, or until the topping is golden and the apple mixture is bubbling around the edges.
8. Serve. Let it cool slightly, then enjoy warm. Vanilla ice cream or whipped cream is highly recommended.

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My Healthier Apple Crisp

Same comfort, a little more nutrition. I keep Mom’s technique but change up the ingredients.

What I Change

• Apples:
  • Mom uses Cortlands.
  • If I use a very juicy variety like Honeycrisp, I skip the added water or only use a tiny splash so it does not get too soupy.
• Peels:
  • Mom peels her apples.
  • I usually leave the skins on for extra fibre and nutrients. Texture wise, peeled will always be a bit more classic and soft.
• Oats:
  • I swap regular rolled oats for sprouted oats.
• Fat:
  • I use unsalted butter instead of margarine.
• Sugar:
  • I do half maple sugar and half coconut sugar in the topping for a deeper, caramel like flavour.

Ingredients

Filling

• 4 cups sliced apples (Cortland or another baking apple; peel if you prefer)
• 1–2 teaspoons maple sugar or coconut sugar
• 2 teaspoons cinnamon
• Tiny splash of water only if your apples are on the drier side

Topping

• 1/4 cup whole wheat flour
• 1/4 cup maple sugar and coconut sugar mixed (half and half)
• 3/4 cup sprouted oats
• 1/4 cup unsalted butter, softened slightly

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the apples. Slice your apples and add them to a baking dish. Peel them if you want a softer texture.
3. Season the apples. Sprinkle with sugar and cinnamon.
4. Add a touch of water (optional). If your apples are not very juicy, drizzle a small amount of water over them and tilt the pan. You want to see just a little pool gather at the bottom. Skip this step if you are using very juicy apples like Honeycrisp.
5. Make the topping. In a bowl, mix flour, maple sugar, coconut sugar and sprouted oats. Add the butter and use your hands to rub it in until you have loose crumbs and clusters.
6. Top and bake. Sprinkle the topping over the apples in an even layer, keeping it loose and craggy. Do not press it down. Bake for 40–45 minutes, until the topping is golden and the apple mixture is bubbling.
7. Cool and serve. Let it sit for 10 minutes so the syrup thickens slightly, then serve warm with ice cream, yogurt, or a drizzle of cream.
   

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Final Thoughts

• Apple choice matters.
  • Cortlands hold their shape and are not overly juicy, which works perfectly with Mom’s water trick.
  • If your apples are very watery, reduce or skip the added water.
• Texture preference:
  • Peeled apples give you that classic soft filling.
  • Keeping the skins on adds texture and nutrition.
• Gluten friendly option:
  • Use certified gluten free oats and swap the flour for a gluten free blend or almond flour.

At the end of the day, no matter how many “better for you” swaps I make, Mom’s version will always taste a little more special to me.

With love from my kitchen to yours,

—Neena