Vanilla Cookie Apple Crisp
As soon as the leaves start turning into the beautiful kaleidoscope of colors that signals the start of fall, I start craving apple crisp. Here in Washington, we’re known for our apples and there’s no shortage of fresh apple picking opportunities within a short driving distance.
Heck, just driving down the road I see apple trees in people’s yards all over town. It’s amazing.
So, since it’s the very beginning of fall, I thought I’d share my favorite classic apple crisp recipe with you so you’ll have it all season long. This apple crisp comes together in a snap. I’ve perfected this recipe over many, many years of making it and my family absolutely loves it.
I prefer to eat it for breakfast, but it’s amazing anytime really. I like to use granny smith apples for the recipe because I don’t like my desserts too sweet, but you can use almost any apple variety you like. If you’re a sweet tooth (like my husband), you might prefer fuji, gala, or honeycrisp (YUM) apples.
Want to make this recipe even better? Top it off with some locally made vanilla or vanilla bean ice cream and cry tears of happiness. Haha, just kidding… Sorta.
Let’s get makin’:
First up, gather your ingredients.
Next, peel and core your apples. Then slice ‘em thin.
Side note: I’ve never seen this before so I had to snap a quick picture. The seeds in these apples had sprouted and begun to take root! According to Google, it’s nothing to worry about and they’re still perfectly edible but my daughter had to run outside and plant them so we got science and baking all in one shot!
Next, throw all your chopped apples into a large bowl. Then measure out your brown sugar for the filling and dump it in the bowl, too. Place your cinnamon and vanilla in the bowl as well.
Toss it all together so the apples are thoroughly coated with the sugary-cinnamony goodness. Try not to eat it straight out of the bowl raw. Give it 10,000 sniffs.
Pour the whole apple mixture into a 13 x 9 inch baking dish and spread it out evenly.
Set the pan aside. It’s time to work on the topping. YASSSS.
Stick the butter in the microwave and melt it. Then grab your vanilla cookies and put ‘em in a Ziploc bag (or a food processor but that’s not how I roll) and take out all your anger and frustration on them a.k.a. grab your rolling pin and smash them until they’re tiny crumbles.
Combine the melted butter, cookie pieces, oats, flour, cinnamon, brown sugar, and vanilla in a bowl and mix until a coarse crumb forms. Spread evenly on the top of the apple mixture.
Bake for 25-30 minutes. Your house will smell amazing AF while this bakes.
Vanilla Cookie Apple Crisp
Apple crisp with a sweet cinnamon brown sugar sauce and topped with a vanilla cookie and oat crumble.
Makes: 6 servings
- 6 granny smith apples, peeled and cored
- 1/2 c brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 25 vanilla wafer cookies, crushed
- 4 tsp butter, unsalted
- 1/2 c flour
- 1/2 c old fashioned rolled oats
- 1/4 c brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Preheat the oven to 375 degrees F.
- Peel, core, and thinly slice apples. Place apples into a large bowl. Combine 1/2 c brown sugar, 1 tsp vanilla, and 1 tsp cinnamon with the apples and stir. Set aside.
- Melt butter in microwave. Combine butter, cookie crumbs, flour, oats, 1/4 c brown sugar, 1/2 tsp cinnamon, and 1 tsp vanilla in a Ziploc bag and shake and knead to mix until you have coarse crumbles.
- Spread crumb mixture over the top of the apple mixture evenly. Bake for 25-30 minutes or until apples are soft and crumb is crisp. Remove from oven and let sit 5 minutes for cinnamon-brown sugar sauce to thicken. Serve warm with ice cream or room temperature the next day for breakfast.