Apple Crisp Recipe 8×8 Pan


Here is an easy apple crisp recipe 8×8 pan. You can serve this apple crisp warm with some ice cream, or cold as a healthy dessert! Apple Crisp Recipe 8×8 Pan Apple crisp from scratch is good but what about one of those ready to bake crescent rolls. Since I happen to have a 8×8 pan in my gadget drawer, I habited up and figured out how to adapt that recipe for an 8×8 pan.



  • 6 -8tart apples, peeled, cored, and sliced (such as Granny Smith)
  • 2 -3teaspoons lemon juice
  • 14cup granulated sugar
  • 1teaspoon cinnamon
  • 1tablespoon butter
  • 1cup flour
  • 1cup brown sugar
  • 12cup butter
  • vanilla ice cream or fresh whipped cream


  • Apples should be mixed with cinnamon, sugar, and lemon juice before being placed in an 8×8 baking dish that has been lightly coated with nonstick cooking spray.
  • Sprinkle evenly over apples after mixing flour, brown sugar, and butter until crumbly.
  • Until the apples are soft, bake at 350° for 30 to 40 minutes; serve warm with vanilla ice cream or freshly whipped cream.
  • This recipe can be modified to be suitable for people with diabetes by omitting the granulated sugar and replacing 1/2 cup of the brown sugar with Splenda. The remaining 1/2 cup of brown sugar is still required.

Apple Crisp

Inspire your inner pastry chef this season and prepare a delectable apple crisp with a buttery oat topping. Before placing them in the oven, sauté the apples to make sure they are all soft and caramelized for the best flavor.

Apple crisp in a baking dish

The moment a piping hot apple crisp comes out of the oven, your kitchen will fill with amazing aromas. This sweet treat may not be as fancy as classic apple pie, but it’s just as tasty and easier to prepare when the craving hits. The caramel glaze, warm spices, and rustic oat topping are a winning combination. It’s one of my favorite fall desserts, especially when served warm with a generous scoop of vanilla ice cream.

Preparing ensuring the fruit is properly cooked to avoid a runny sauce is essential for making a superb apple filling. When sour apples are cooked raw with a flour dusting, undercooking frequently occurs. Because the topping cooks more quickly than the filling, neither the filler nor the fluids thicken. The good news is that pre-cooking the apples makes it simple to avoid this.

Slices of Honeycrisp apples in a bowl with cinnamon spices and lemon zest on top

What kind of apples do you use?

The best kind of apple to use is Honeycrisp. This juicy, tart and sweet fruit is my top pick when fall rolls around until the end of spring. They are great for cooking because they hold their shape and don’t become mealy like Red Delicious apples.

You can also use apples of other varieties, such Fuji or McIntosh. The flavor profile is most closely resembled by Fuji, which has a tad more of a floral flavor. For a balanced flavor, combine Granny Smith apples with other sweeter kinds for a more tart flavor profile.

Pre-cook the apples

You must pre-cook the apples in order to create a fork-tender filling with a syrupy glaze. To promote even cooking and quick softening, cut them into slices of a consistent thickness of 1/2 inch. Toss the apples with sugar, a dash of salt, cinnamon, nutmeg, and lemon juice and zest to counter the sweetness to jump-start flavor development.

Cook the apples in the sticky cinnamon sauce until they are crisp-tender. The apples’ volume is reduced to nearly half, I note. Even while 3 pounds of apples may seem like a lot, keep in mind that they will decrease as the liquid in their flesh evaporates. Avoid overcooking the apples since they will be exposed to additional heat when baked with the topping.

The crunchy oat topping

I experimented with the crisp topping until I found the ideal combination of flour, butter, brown sugar, oats, and sweet spices. Because the flakes keep their structure and remain chewy after cooking, I prefer to use old-fashioned rolled oats.

Before adding the butter to the flour mixture, make sure to cut it into dime-sized pieces. For a more interesting texture, try incorporating larger chunks.

Add the topping then bake

Apply the oat mixture evenly on the apples’ surface. After baking, the flour’s proteins take on a richer color and become harder, while the sugar develops a delicious caramel flavor. The exterior of the topping will be brittle and have a slight chew once it has reached a golden brown color.

You can compare what you’ll feel to little bits of an oatmeal cookie. The outcome has a crisp, slightly sweet feel.

Person adding crumble topping to an apple crisp inside a baking dish

Serve this with

  • Homemade whipped cream
  • Caramel sauce
  • A big scoop of vanilla ice cream or no-churn ice cream

Old-Fashioned Apple Crisp Recipe
This old-fashioned apple crisp combines sweet apples with a perfectly crispy, crunchy, and delicious oat topping.

5 medium-sized apples, peeled and sliced
½ cup + 2 tablespoons light brown sugar, divided
2 tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
¼ teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract
⅔ cup old-fashioned rolled oats
½ cup all-purpose flour
½ teaspoon baking powder
½ cup salted butter, cold and cut into small pieces
Optional Ingredients
vanilla ice cream, for serving
whipped cream, for serving

Set the oven to 350 degrees.
Butter an 8×8-inch baking dish.
Add the grated sugar, nutmeg, lemon juice, vanilla extract, 2 tablespoons of brown sugar, and 12 teaspoon of cinnamon to the cut apples.
Until the fruit is thoroughly covered, stir the apples and seasonings.
In a another dish, mix the oats, flour, baking soda, and remaining brown sugar and cinnamon. Using a pastry cutter, fork, or two knives, chop the butter into the dough until it resembles small crumbs.
After distributing the apples in the prepared pan, cover with an even layer of crumble.
Until the top of the apple crisp is golden brown and the filling is bubbling, bake it for 40 to 45 minutes.
If preferred, top with vanilla ice cream or whipped cream and serve warm or cold.


What’s the difference between apple crisp and apple crumble?

They both have streusel-style toppings made of butter, sugar, and flour as the base. However, crisps have oats, and crumbles do not.

How do you make apple crisp not soggy?

Pre-cooking the apples first evaporates some of the internal moisture that would otherwise cause steam inside the oven and beneath the crisp topping. The result is a crunchy texture with a sauce that clings to the fruit.

Can you make it in advance?

You can saute then chill the apples 3 days before assembling and baking. You can make the topping 5 days ahead of time and refrigerate, or freeze for up to 30 days.

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