Best Whole Wheat Apple Crisp Recipes

Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour) image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 6

Number Of Ingredients 9

6 medium tart cooking apples (Granny Smith, Rome), peeled, thinly sliced (about 6 cups)
1/2 cup caramel-butterscotch topping
2/3 cup packed brown sugar
1/2 cup Gold Medal™ white whole wheat flour
1/2 cup quick-cooking or old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/3 cup cold butter or margarine, cut into 6 pieces
Cream or ice cream, if desired
Additional caramel-butterscotch topping, if desired

Steps:

Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
In large bowl, place apples. Drizzle with 1/2 cup topping; toss to coat. Spread apple mixture in pan. In medium bowl, mix brown sugar, flour, oats and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle evenly over apples.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream and drizzled with additional topping.

Nutrition Facts : ServingSize 1 Serving

Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour) image

Provided by @MakeItYours

Number Of Ingredients 9

6 medium tart cooking apples (Granny Smith, Rome), peeled, thinly sliced (about 6 cups)
1/2 cup caramel-butterscotch topping
2/3 cup packed brown sugar
1/2 cup Gold Medal® white whole wheat flour
1/2 cup quick-cooking or old-fashioned oats
1 1/2 teaspoons ground cinnamon
1/3 cup cold butter or margarine, cut into 6 pieces
Cream or ice cream, if desired
Additional caramel-butterscotch topping, if desired

Steps:

Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
In large bowl, place apples. Drizzle with 1/2 cup topping; toss to coat. Spread apple mixture in pan. In medium bowl, mix brown sugar, flour, oats and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle evenly over apples.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream and drizzled with additional topping.

Whole Wheat-Apple Crisp image

Provided by Natalie Chanin & Butch Anthony

Yield 8 servings

Number Of Ingredients 8

6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
1/2 cup (packed) dark brown sugar, divided
6 tablespoons unsalted butter, melted, divided
3/4 cup old-fashioned oats
1/3 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vanilla ice cream (for serving)

Steps:

Preheat oven to 350°F. Toss apples, 1/4 cup brown sugar, and 2 tablespoons butter in a 2-quart baking dish.
Toss oats, whole wheat flour, cinnamon, salt, remaining 1/4 cup brown sugar, and remaining 4 tablespoons butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50-60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
Do Ahead
Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.