Cinnamon Apple Crisp

One of my favorite childhood memories was visiting the local apple orchard & cider mill in the middle of Fall. When we would arrive at the mill, the aroma of freshly pressed apples and fall leaves filled the air. On the whole drive up to the orchard we would talk in anticipation about the fresh cider from the mill, apple picking, hayrides, the corn maze and delicious apple butter. I have always been a fruit dessert kind of girl. So, when we started to talk apples and all the delicious ways in which to consume them, I was always pretty excited. So this year when I spotted some of the fresh apples of the season at the farmer’s market, I immediately knew that it was time to make another tasty apple treat. The recipe for this apple crisp fuses together one my favorite dessert combination – cinnamon & apples. I also made chai tea that night with hints of cinnamon, so it turned out to be a night filled with delightful spices. I usually use granny smith apples for this sort of dish, but we ran into a great deal for McIntosh Apples that I didn’t want to pass up. The Cinnamon Apple Crisp still turned out great! We ate it with friends out on the deck later that night. A perfect end to a delightful day of cooking, laughing, talking, dining and fun!

Cinnamon Apple Crisp


  • 10 cups Mcintosh Apples, peeled, cored, and cubed (about .5″ cubes).
  • 1 cup white sugar
  • 1 tablespoon + 1 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pumpkin spice (or nutmeg)
  • 1/2 cup butter, melted


  • Preheat oven to 350 degrees
  • Place the cubed apples in a 9″x13″ baking pan. Then mix together white sugar, 1 tablespoon flour, and cinnamon and sprinkle evenly over the apples. Then pour the water evenly over the apple mix.
  • In another bowl, mix remaining ingredients until crumbly. (oats, brown sugar, baking powder, baking soda, pumpkin spice, and butter) Spread the cruble evenly over the apple mixture in the pan.
  • Bake at 350 degrees for 45 minutes. Remove from oven and let cool for about 5 minutes. Serve hot (I recommend a side of vanilla ice cream!)

Source: modified from Diane Kester on

The Fresh Fridge Tip: To get an even coating on the apples, toss in the cinnamon sugar mixture before transferring to the baking pan.

2 Responses to “Cinnamon Apple Crisp”

  1. We had this for dessert last night using apples we picked over the weekend! My recipe is almost exactly like yours–so I can say with authority that it is DIVINE!