Martha Stewart’s Apple Crisp is a simple apple crisp that uses just a few everyday ingredients. Martha Stewart often gets fancy with her recipes, for this apple crisp though she keeps it simple.
I didn’t keep up on my Martha Stewart Cooking Challenge as much as I wanted to this summer. I posted some new recipes for the challenge, but it wasn’t every week.
Now that it is fall I hope to get back to my challenge of making and sharing one Martha Stewart recipe a week.
If you are a new reader I have a large Martha Stewart cookbook and magazine collection.
I wanted to use my collection more, so for 2021, I challenged myself to cook a recipe a week from my Martha Stewart cookbook and recipe collection. It has been a fun and delicious challenge.
This week’s recipe is perfect for fall because it is an apple recipe.
Everyday Food Apple Crisp
The reason that Martha probably keeps this apple crisp simple is that it came from the October 2007 edition of her Everyday Food Magazine.
Recipes like this are the reason that I miss Martha’s Everyday Food magazine. We all need more quick and easy, basic everyday recipes
Our Thoughts
When I first saw this recipe for Martha Stewart’s Apple Crisp I knew it would be a great recipe. I knew by the ingredients that it would be a recipe that the whole family would enjoy.
We did. We loved this. It was delicious with whipped cream or ice cream.
If you are like my dad you would probably like it with cheddar cheese on top. Does anyone else eat cheddar cheese on apple pie and apple crisp? My dad loves it that way.
My favorite way to eat Martha Stewart’s apple crisp is with whipped topping on top.
No matter how you eat it I think that you will enjoy it. It is the perfect combination of crunchy topping and delicious cinnamon sugar sweetened apples.
The main change I made to the recipe, besides using gluten-free flour blend, was that I cut the apples a lot smaller than the original recipe said to.
Frequently Asked Question
Not all apple crisp recipes can be made gluten free, but this recipe for Martha Stewart’s Apple Crisp recipe is easy to make gluten free. I made it using Bob’s Red Mill 1 to 1 Gluten Free Flour blend and gluten free oats.
This apple crisp is easy to make dairy free by switching out the butter with a dairy free alternative.
Ingredients
- flour or Bob’s Red Mill 1 to 1 gluten free flour blend
- brown sugar
- salt
- granulated sugar
- butter
- old fashioned oats
- apples
- lemon juice
- ground cinnamon
Martha Stewart's Apple Crisp
A perfect combination of curnty topping and cinnamon sweetened apples.
Ingredients
- 3/4 cup flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar, divided
- 1/2 cup butter, cut into small chunks
- 1 cup old fashioned oats or gluten free oats for gf version
- 3 lbs apples, cut into 1/4 - 1/2 inch chunks ( about 8 cups apples )
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees.
- In a large bowl combine flour, brown sugar, salt, and 2 tablespoons sugar.
- Cut butter into flour mixture using a paster blender or two forks or knives. Mix until it forms a coarse meal.
- Add oats and use a fork or your hands to combine until clumps form.
- Transfer to fridge or freezer to chill while you prepare the apples.
- In a large bowl combine apples, lemon juice, cinnamon, and remaining 1/2 cup sugar.
- Spread apple into an oven safe 2 quart baking dish. I used a pryex pan.
- Sprinkle topping mixture over apples.
- Place dish on a baking or cookie sheet. This will catch any apples that spill over during cooking.
- Bake for 55 to 60 minutes or until apples are tender and top is lightly browned.
Notes
Other gluten free flour blends may work, but this recipe has only been tested with Bob's Red Mill 1 to 1 gluten free blend.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 229mgCarbohydrates: 64gFiber: 6gSugar: 27gProtein: 5g
Nutritional values are approximate and aren't always accurate.
The instructions say 2-quart baking dish, but the picture shows a 3-quart baking dish. I can’t imagine 3 lbs of apples would fit into 2 quarts.
Martha’s original recipe said two quart, but I used a 9×13 because 2 quart seemed kind of small.