Jul 18, 2011

Apple Crunch. The American Way.

Apple Crunch

I think I’ve Americanized over the years. I know I must have. So has my son. We both take to American food.

One of those typical American recipes that made it into our home a few years ago is the Apple crunch. It’s a very undutch thing to make, and my guess is a lot of Dutchies were like me and never even thought of making this either. We have our beloved apple pie.

But this is so much easier to whip up, not to mention dirt-cheap and I think it’s a far more healthy and wholesome dessert (or even snack) than, say, a sugar-and-butter-laden apple pie served with or without ice cream. Plus, J-man loves it.

It’s not so overly sweet and rich either, which scores major points with me. The main ingredient is fruit. Apples. Something you’ll find an abundance of in my fridge on any given day. I guess that alone makes this the perfect last-minute dessert, since there’s no need for fancy ingredients or anything.

Basically I’m posting this one for my Dutch readers. Who knows, it might make it into their homes as well.



6 apples (sweet and sour)
1 tsp ground cinnamon
1 tbsp flour
3 to 4 tbsp brown sugar (I used light-brown)
1/2 lemon (just the juice)
1/8 tsp salt


2/3 cup rolled oats
1/4 tsp salt
1/4 cup (light) brown sugar
3 tbsp melted butter

Optional: raisins


The apples. Go for sweet and sour apples, they make for a much more interesting flavor than just sweet apples. You need freshness.
Apple Crunch

Peel them and give them a coarse chop. Not too small or things will get real mushy.
Apple Crunch

You could do this with water as well, but I like the flavor and freshness the lemon seems to add.
Apple Crunch

Add the juice of half a lemon. This would be your cue to add the raisins.
Apple Crunch

In a bowl you combine the flour, cinnamon, salt and brown sugar. I don’t make it too sweet: 3 tbsp is more than enough for me.
Apple Crunch

You can use dark brown sugar as well. Somehow I always prefer the lighter brown version.

Add it to the apples. Little action going on here!
Apple Crunch

Mix it all up. Toss it around, throw it high up in the air! Make ’em fly, just make sure they land in the bowl again.
Apple Crunch

Transfer the seasoned apples to a baking dish.
Apple Crunch

I never realized how great rolled oats were until I started using them for a topping. Absolutely love them.
Apple Crunch

Mix the oats with the brown sugar and the salt.
Apple Crunch

Stir in the melted butter.
Apple Crunch

And add the crunchy topping to the apples.
Apple Crunch

Now, this is just the basic version, mind you. The bare minimum (don’t you have 37 pieces of flair, too?). You can add finely minced walnuts or pecans to the topping as well. You can add raisins or other finely chopped (dried) fruits to the filling. Lots of ways to prep this.
Put it in a preheated oven and bake for 35 to 45 minutes at 375º (175ºC), until the apples are soft on the inside and the top is all crunchy.

Do yourself a big favor, and serve this straight from the oven, along with a nice scoop of vanilla ice cream. It’s irresistible.
Apple Crunch

Apple Crunch. The American Way.

    6 apples (sweet and sour)
    1 tsp ground cinnamon
    1 tbsp flour
    3 to 4 tbsp brown sugar (I used light-brown)
    1/2 lemon (just the juice)
    1/8 tsp salt


    2/3 cup rolled oats
    1/4 tsp salt
    1/4 cup (light) brown sugar
    3 tbsp melted butter
    Peel and coarsely chop the apples. Add raisins if you like. Squeeze the juice of half a lemon over it.

    Mix the cinnamon with the flour, 3 to 4 tbsp sugar and salt. Add it to the apples and toss it around until all apples are coated. Transfer them to a baking dish.

    Combine the rolled oats with the 1/4 cup sugar, the 1/4 tsp salt and the melted butter. Top the apples with the oats.

    Put it in a preheated oven and bake for 35 to 45 minutes at 375º (175ºC)
Meal type: dessert
Servings: 4
Copyright: © kayotickitchen.com

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    1. 1

      You’re right, this is VERY (north) American! My husband is crazy about my cooking and thinks I’m a fabulous cook…HOWEVER, the one and only time i made an apple crisp, he left it on his plate! He thought it was just wrong somehow…too far away from his beloved Dutch appeltaart. I don’t dare make it anymore, however, this recipe still looks good to me! Lekker!

      Suzie on Jul 18, 2011 @ 9:34 am Reply
    2. 2

      Being American, I know this is delicious!  Just a quick question for you too.  I am using Yummy Soup and am trying to put all of my new recipes in there.  I was introduced to it by your site.  Have you thought about revising your format a bit for an easier import?  Thanks!

      Valerie on Jul 18, 2011 @ 11:06 am Reply
      1. From what I understood that’s not so easy to do, my site has been custom built for me and comes with some tricky technical features. Plus, it would cost me a small fortune to have it revised for that, unfortunately. 

        Kay on Jul 18, 2011 @ 11:09 am Reply
        1. I think you have a great site, just not as easy to pull down the recipes.  Maybe if you could put  the full recipe with steps was at the bottom and not simply in a PDF file.

          Valerie on Jul 18, 2011 @ 11:14 am Reply
      2. I don’t use PDF files, Valerie. I had a plugin feature built for me that takes you to a special print page. You can always copy the text from there.

        Kay on Jul 18, 2011 @ 11:18 am Reply
        1. I would still have to save the recipe ad a document, then cut and paste over.  It was just a suggestion.   What I have done so far is copy the text you place with the step by step photos, but it ends up a bit wordy for a print recipe.  I just thought since you promoted the Yummy Soup product in January there would be an easier set up or automatic download like from some other major recipe sites.  I have made several of your recipes and love the variety that you post.  It makes it difficult for my husband when I ask what he wants for dinner.  :-D

          Valerie on Jul 18, 2011 @ 11:31 am Reply
      3. No, you don’t. You can directly add the ingredients from the posting, grab the photo and then click print preview in the yummysoup browser, that will open the printable recipe, simply copy the directions, import the recipe and paste the directions in there. Won’t take you more than a few seconds.

        That’s how I do it online as well whenever I run into a website that has a recipe I want to add to yummysoup. 

        As much as I like YummySoup, I wouldn’t want to put it in all the extra time per recipe that would take me. Especially not when I have a special print feature in the website myself.

        Kay on Jul 18, 2011 @ 11:41 am Reply
        1. Hmmm, in my YummySoup I can’t open the print report file from the icon, only the one that says click here to print recipes older then 2010.  Must be something in my settings.

          Valerie on Jul 18, 2011 @ 11:57 am Reply
      4. Yummysoup is a just a webbrowser. It has a menu at the top from which you can choose ‘file’ and then ‘print’. There you can click ‘preview’.

        Kay on Jul 18, 2011 @ 12:02 pm Reply
        1. When you email a YummySoup! recipe, it creates both a .pdf and a .ysr file.  I’m wondering if it’s possible to put a link to the .ysr file on your website so that YummySoup! users can download it.

          By the way, thanks for that YummySoup! give-a-way.  I was so intrigued by your post, I tried the trial version, loved it, and bought it!

          Oh, and the Apple Crunch sounds delish, too! 

          Niteowl Nancy on Jul 19, 2011 @ 3:53 am Reply
    3. 3

      Yay! Thanks for this, Kay! I am one of those Dutchies who have tried making this, but the recipes I’ve had were always laden with sugar and butter. This seems like a much healthier alternative, and therefore much more likely to be made – and eaten – in my house.

      Maike on Jul 18, 2011 @ 11:10 am Reply
    4. 4

      I liked your discussion of American and Dutch variations in recipes here.   I’m American but I grew up overseas and am very interested in cross cultural stuff – So I’m fascinated by your site.  Also I’m Dutch on my grandfather’s side of the family!

      We love apple crisp – I love adding nuts and I have a peanut butter topping variation that is excellent – we make it that way every time now.  You add peanut butter and use less butter.  I’ can check out the exact ratios if you’re interested.

      Have you heard of all the different fruit dessert names in America?  Actually, I”m not sure they’re all specifically American.  There’s Apple Betty, apple crisp, apple cobbler, I think there’s one called fruit “slump”, etc.  I think they are all listed in the “Joy of Cooking”.

      LoriM on Jul 18, 2011 @ 2:03 pm Reply
      1. Found it:   (For about 3 cups of apple mixture):
        1/2 cup oats
        1/4 t salt
        1/4 cup peanut butter
        2 T margarine or butter
        1/3 cup brown sugar






        LoriM on Jul 19, 2011 @ 3:17 am Reply
    5. 5

      Wow beautiful colorful pictures. You have the most beautiful pretty props, you must have a whole closet full……:)

      arrisje on Jul 18, 2011 @ 2:17 pm Reply
    6. 6

      Absolutely love your crisp, Kay! And I especially love the fact that you haven’t loaded it with too much sugar. I like dessert as much as the next person, but prefer mine less sweet than most.
      I make several variations of crisp – peach crisp, mixed berry crisp, etc. but apple is my all-time favorite!

      Lana @ Never Enough Thyme on Jul 18, 2011 @ 2:26 pm Reply
    7. 7

      Warm apple crisp and a scoop of vanilla ice cream is hard to beat! Easy and delicious–score!

      Judy@Savoring Today on Jul 18, 2011 @ 2:42 pm Reply
    8. 8

      Looks tasty and very easy to make. I’ve never had much luck with pies but I really love apple pie filling. This is a wonderful way to have it without having to make a pie.

      I also love the pictures:)

      Nevine @ Tableya on Jul 18, 2011 @ 4:07 pm Reply
    9. 9

      I never thought this was American… I used to eat this when growing up in Belgium (British roots though)… only we called it an Apple Crumble but everything else is exactly the same!!

      Cat on Jul 18, 2011 @ 7:57 pm Reply
    10. 10

      I love this and so does my daughter. My mother always made this when I was growing up and as she passed when I was a teen, this is a form of comfort food for me. Thankyfully, it is a fairly healthy one! She also made this with peaches… another of my favourites … near the end of the summer when that fruit was plentiful! Thanks for so many fabulous recipes!! I love them.

      Jen on Jul 18, 2011 @ 8:58 pm Reply
    11. 11

      Yum!  Love apple crisp,  but I like mine in a bowl with a little bit of milk poured in.  So comforting. 
      We also make that same crisp topping but with peaches and raspberries instead of apples.  It’s very good as well. 

      Christina H. on Jul 19, 2011 @ 3:02 am Reply
      1. I like it with plain yogurt!

        LoriM on Jul 19, 2011 @ 3:10 am Reply
    12. 12

      This looks delicious! I’ll be making this soon, I almost always have the ingredients for this handy.
      By the way, have you posted a Dutch Apple pie recipy on your blog? If not, you should! The world needs to be informed about the awesome ‘real’ Dutch Apple pie!
      Thanks for the recipy and happy blogging. :)

      Jaime de Vos on Jul 19, 2011 @ 8:02 pm Reply
    13. 13

      Yes, what is the real Dutch Apple pie?
      Also – is the “Dutch Baby” (pancake) recipe really Dutch?

      I’m getting WAY too into this comment thread – can you tell?  :-)

      LoriM on Jul 19, 2011 @ 8:24 pm Reply
      1. A Dutch apple pie is a double crust pie, has lots of cinnamon in it, a really thick crust and is eaten with whipped cream on top. It is never served with ice cream.

        Never heard of Dutch babies before. The recipe doesn’t appear Dutch to me either, it actually reminds me of German pancakes.

        Kay on Jul 27, 2011 @ 10:13 am Reply
        1. A lot of things called “Dutch” in the US are actually of Pennsylvania Deutch(German) origin, mispronounced as Dutch by the “English” (everybody else in 17th and 18th century settlements in what is now Pennsylvania)

          Jodi on Jul 31, 2011 @ 6:15 pm Reply
    14. 14

      I’ve been reading along for a while but haven’t but just wanted to let you know I’m definately trying this for a dessert soon. I try a lot of recipe’s based on cups rather than grams and always “translate” it to grams, maybe I should take the plunge and just go for the cups (never sure if it should go in lightly packed or or pressed LOL).  BTW where did you get that lemon squeeze thingie ? Looks great !
      grts, D@nielle

      D@nielle on Jul 19, 2011 @ 10:49 pm Reply
      1. Bought it at a local cooking supply store!

        Kay on Aug 23, 2011 @ 9:13 am Reply
    15. 15

      This is also one of my go-to desserts. So yummy and easy. I love making mine with a combination of apples and rhubarbs. The rhubarbs give it a nice, tart kick. 
      I love your idea to use lemon juice, I’ll try that the next time I make an apple crisp (which may be tomorrow, if I keep looking at your pictures!)

      Erin on Jul 26, 2011 @ 5:11 am Reply
    16. 16

      Am in the UK but raised in the US.  The crumble, which is similar, is usually made with flour.  In the US it is usually a mixture, which I make, but have never tried it without the flour.  I love to make rhubarb crisp when is season and also a pear crisp is is also delicious.  The English also mix apples with blackberries.  They usually serve with custard or cream.

      Cathy on Jul 30, 2011 @ 3:04 am Reply
    17. 17

      We all love apple crisp in my family. One of my nieces when she was about 4 asked for more “Apple Crystal Pie.” So that’s what we call it now. It’s yummy with all sorts of summer fruits or pears also. I haven’t tried pineapple,but I think it would also be delicious (though certainly not Pennsylvania Deutch). Other tropical fruits would probably be good as well.
      Sometimes I just microwave the butter to melt it, drizzle in a little Tupelo honey and stir in the oats for the crisp. Very quick and yummy. 

      Jodi on Jul 31, 2011 @ 6:30 pm Reply
    18. 18

      Yummie again ! 
      Just to let (you) I made an old recipe. 

      Anne on Dec 7, 2013 @ 2:23 pm Reply
    19. 19

      To let you know! …

      Anne on Dec 7, 2013 @ 2:25 pm Reply
    20. 20

      What size pan did you use? Looks like a bread pan. Ingredients too small for 13 x 9. Might fit it in a 9 x 9.

      walter g. on Oct 2, 2015 @ 2:53 am Reply

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