Apple Graham Crisp

Apple Graham Crisp

About a week ago I got the idea to make an apple crisp with a graham cracker crumble crust.  You really can’t go wrong, bubbly apples and crispy sweet graham cracker topping.  The only problem that I ran into was that the topping was browning  way before the apple filling had set.

The first time I tried this I pulled the crisp out when the topping had browned but the filling was very runny, not cool.  This time I baked the filling for awhile and then added the topping 20 minutes before it was done.  This worked a little better but the topping was still a little too brown, although it tasted freaking awesome.

My conclusion is that the idea is a good one and adding the topping later is a good idea, but I think keeping and eye on it and covering it with foil when it starts to brown would be another option.

Pre-heat the oven at 375 degrees.  Peel core and slice your apples.  If you have one of these handy gadgets it’s not only easy but fun to do. :D

Apple Graham Crisp

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well.

Apple Graham Crisp

Transfer apple mixture to 9-inch-diameter glass pie dish.  Bake in the oven for 40 minutes.

Apple Graham Crisp

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles.  In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.

Apple Graham Crisp

Add butter; rub in with fingertips until topping holds together in small moist clumps.

Apple Graham Crisp

Sprinkle topping over baked apples and bake and additional 15 – 20 minutes, until apple filling is bubbly.  Cover with foil if topping begins to get too brown.

Ignore the hole to the left, it happens while baking sometimes.

Apple Graham Crisp

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

Apple Graham Crisp 550

The star here is the crumbly sweet and flavorful crisp topping.  I had to keep myself from planting my butt on the sofa with the whole pie dish and polishing it off.   If I had some vanilla ice cream in the freezer I would have been even happier and fluffier.

Apple Graham Crisp

Like I said the problem that I ran into here is the topping getting too brown, but it wasn’t burned, it was still incredibly delicious! (insert Lucky Charms tune)  I have not given up, you will probably see an update here in the future resolving my browning issue.

Meaning the browning issues of the crisp…because I don’t brown I “red”.

Print Recipe

Apple Graham Crisp

  • 2 Granny Smith apples, peeled, cored and sliced
  • 2 Golden Delicious apples, peeled, cored and sliced
  • 1/4 cup sugar
  • 1/4 cup all purpose flour
  • 1 tsp corn starch
  • 1 Tbs fresh lemon juice
  • 3/4 cup graham cracker crumbs
  • 1/4 cup oats
  • 1/4 cup pecan pieces
  • 2/3 cup (packed) golden brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 stick chilled unsalted butter, diced

Pre-heat the oven at 375 degrees. Peel core and slice your apples.

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well. Transfer apple mixture to 9-inch-diameter glass pie dish. Bake in the oven for 40 minutes.

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles. In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.  Add butter; rub in with fingertips until topping holds together in small moist clumps.

Sprinkle topping over baked apples and bake an additional 15 – 20 minutes, until apple filling is bubbly. Cover with foil if topping begins to get too brown.

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

Comments

  1. Chris says

    Thanks for this recipe. I tried it out and other than being a little on the greasy side, it was too good. The second time I tried it I lowered the butter content to 5 Tbsp instead of the full 8 Tbsp stick.

    Do you think you could substitute the apples in this recipe with blueberries or bananas even? I don’t think the nutmeg/cinnamon/ginger taste will clash with blueberries or bananas too much.

  2. Cora says

    I have company over. I had some apples and pulled out a pack of grahams out of the cabinet, thinking, “will this work”. I decided to dearch and here you were. Its too hot today to try traditional crisp. Will be done soon and hopefully an answer to my company. My sisters diabetic so I substituted the sugar for splenda. I didnt have substitute brown sugar so I went light on it.

  3. giselle says

    your website font is showing up as a light gray for me today, it’s weird. And I’m having trouble reading it because it’s so light. Is anyone else having this problem??

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