Apple goodie, or apple crisp is one of those simple desserts that is the perfect way to use up fruit and prep dessert for a dinner party in a jiffy. My mom’s personal cookbook is one I love to peruse when I visit, because it is filled with old recipes from back in the days when we were old order Amish. When I saw the recipe for Apple goodie, I knew it was the perfect time to give it a try and was happy to find that it was quick to make and my family loved it!
You may also enjoy Amish apple pie or Amish oatmeal apple bars this fall!
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Amish Apple Goodie (apple crisp)
Ingredients
Apple mixture:
- 6 cups peeled and cubed apples heaping *see note
- 1/3 cup granulated sugar
- 2 tablespoons flour rounded
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Crumb topping:
- 1 cup rolled oats not quick cook
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup salted butter (softened) *see note
Instructions
Preheat oven to 350:
- Topping: Combine oats, flour, brown sugar, baking soda, baking powder and cinnamon in a medium sized mixing bowl. Add softened butter and mix in until loose crumbs remain (crumbs will seem a little wet).
- Apple Mixture: Peel and cube the apples to small pieces. Add sugar, flour, salt and cinnamon, then mix all together until the apples are evenly coated.
- Spread the apple mixture into the bottom of a greased 13 by 9-inch baking dish, then sprinkle the crumb topping evenly over top.
- Bake in the preheated oven for 30-40 minutes until the crumb topping is golden and the apples have softened to your preference. Serve warm with ice cream, milk or whipped cream and enjoy!
Notes
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Ingredients needed for this apple goodie recipe: apples, all-purpose flour, granulated sugar, salt, baking powder, baking soda, butter, cinnamon and brown sugar (not shown in photo).
Can flour be left out to make this recipe gluten free?
Flour acts as a binder in this crumb topping, so I would recommend using almond flour or gluten free 1:1 flour to substitute for the all-purpose flour, instead of completely omitting the flour.
Step 1: Topping: Combine oats, flour, brown sugar, baking soda, baking powder and cinnamon in a medium sized mixing bowl. Add softened butter and mix in until loose crumbs remain (crumbs will seem a little wet).
Step 2: Apple Mixture: Peel and cube the apples to small pieces. Add sugar, flour, salt and cinnamon, then mix all together until the apples are evenly coated.
Help?! My apples are browning too fast!
Once the apples are coated in the brown sugar and flour mixture and then baked, you won’t notice that they have browned during the peeling process. Just work as quickly as you can when peeling and cubing, but don’t worry if the apples are browning due to being exposed to air. It will turn out just fine!
Step 3: Spread the apple mixture into the bottom of a greased 13 by 9-inch baking dish, then sprinkle the crumb topping evenly over top.
Can this recipe be halved to put into a 8 or 9-inch baking dish?
Yes, I do this a lot when testing recipes to prevent us from having heaps of dessert. Half a batch of apple crisp may be a little thinner in a 9 by 9-inch pan, so the best option would be to go for an 8 by 8-inch baking dish.
Last but not least, Bake the apple goodie at 350 (Fahrenheit) until nicely browned on top and the apples are soft when pierced through with a fork. Serve while still warm with a scoop of ice cream for the best results everrrr! 🙂
Storage:
This apple goodie is best while fresh, but leftovers can be stored in the refrigerator for up to a week and warmed up in the oven or microwave. I do not recommend freezing the leftovers because the topping can become too soggy when frozen. Do not leave at room temperature for more than several hours due to the fruit spoiling and bacterial growth.
Thank you for stopping by and have a lovely day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
