Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
The perfect fall day is best spent with a warm bowl of apple crisp. The streusel recipe used here is a wonderful universal streusel for a variety of other desserts or pies.

BEFORE YOU START: The streusel can be made up ahead of time and frozen. It will make more than you need for this recipe. Another great idea is to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.

KEEP SCREEN ON

Yield: 6 servings

Ingredients
Streusel topping:
1/2 lb of butter, softened, cubed

2 cups brown sugar, firmly packed

2 cups rolled oats

1 1/4 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Apple mixture:
6 medium apples, peeled,

quartered and sliced

1/4 inch thick

1/3 cup sugar

1/4 cup all-purpose flour

2 tablespoons water

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

RATE THIS RECIPE

Based on 48 ratings

Preparation Method

Streusel

  1. In a large bowl, combine all the streusel topping ingredients.
  2. Crumble together until well combined.
  3. Set aside.

Apple Crisp

  1. For the apple crisp, in another bowl combine apple mixture ingredients.
  2. Pour the apple mixture into a greased 8" square baking dish.
  3. Top with a generous amount of the streusel topping.
  4. Place on the wire rack set on position 2.
  5. Turn the convection steam oven on by selecting the Auto Steam Bake Mode set to 345 °F.
  6. Bake until golden brown and bubbly.
  7. Approximately 45 minutes.

; ; ;