Recipe: Cinnamon Apple Crisp (and other Dinner Club recipes!)

I’ve got a great little dessert recipe to share with you that is both cute and easy. Trust me, it’s almost impossible to mess this one up.

Apple Crisp from 100 Days of #RealFood

We served this Cinnamon Apple Crisp dessert to our Dinner Club guests last weekend. And since we used up every last minute of prep cooking time (before the guests arrived) working on the appetizers and main dishes, I found myself starting from scratch with this dessert at the end of the night. This was after a long day, and, to top it off, this was a dish I’d never even made before.

I usually only serve guests recipes that I know will turn out well, but lately I’ve been more lax in that department for some reason. You just never know when you are going to have a recipe fail! But thankfully I learned it’s hard to screw up apples, butter, sweetener, oats, and nuts all baked together in cute little jars of goodness. Clearly the only reason I wanted to serve this dessert in the first place was for an excuse to buy those jars!

The rest of our evening was (thankfully) a lot less spontaneous. Here’s what we served:

“Southern Small Plates” Dinner Club Menu

  • Boiled Peanuts: I previously thought this might be a complicated recipe when in fact it’s just peanuts that have been boiled! It does take quite a few hours and you certainly don’t want to forget the salt and other seasonings, but this one is super simple.
  • Organic Pimento Cheese: I used the recipe that’s already on my blog for this appetizer.
  • Local Fried Green Tomatoes: This recipe came out of Joy of Cooking (my cookbook bible).
  • Organic Kale and Apple Salad: Coming to the blog soon!
  • Whole-Wheat Biscuits and Jam: This is another recipe that’s already on my blog. I just made them into a bite-sized version and served with butter and storebought all fruit jam.
  • NC Shrimp and Grits: We went out of our way to ensure we had fresh, local, wild caught shrimp for this dish instead of any questionable seafood shipped in from China!
  • Local Pulled Pork and Slaw: The pork was also purchased from a local vendor and this recipe will be coming to the blog soon as well! I’ve actually been working on this one for a while and finally got the results I was hoping for. :)
  • Organic Apple Crisp with Homemade Vanilla Ice Cream: Get this easy crisp recipe below! And for the ice cream I loosely followed this recipe (without the pecan topping).

Dinner Club Food - Southern Small Plates from 100 Days of #RealFood

Are you part of a “Dinner Club” as well? How does yours work? I’d love to hear the details in the comments!


5.0 from 8 reviews
Cinnamon Apple Crisp
Serves: 8 Individual Servings
Apple Filling
  • 2 large apples, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple)
  • ¼ teaspoon cinnamon (We prefer fresh.)
  • 1 tablespoon butter, melted
  • 2 tablespoons honey
Crumble Topping
  • ¾ cup rolled oats
  • ½ cup whole-wheat flour
  • ½ cup walnuts, chopped (could also substitute pine nuts)
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • ¼ teaspoon salt
Optional Topping
Special Equipment
  • 8 Half-Pint Jars (Alternatively this dish can be baked together in one round pie plate.)
  1. Preheat the oven to 375 degrees F.
  2. Slice the apples into thin 1" pieces. I do this by using an apple slicer and then cutting each slice two more times (both longways and crossways).Sliced Apples for Cinnamon Apple Crisp from 100 Days of #RealFood
  3. Toss the apples in a medium sized bowl with the cinnamon, butter, and honey. To make the honey slide right out of the tablespoon (as opposed to sticking) measure out the melted butter first.
  4. Evenly divide the apple mixture into 8 half-pint jars (or together in one pie plate if using). Place the jars on a large baking sheet.
  5. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. Evenly divide the mixture over top the seasoned apples in the jars.
  6. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the topping turns a light golden brown. Serve with homemade vanilla ice cream (if desired) and enjoy!
*To make this recipe Peanut/Tree Nut Free, omit the walnuts/pine nuts from the crumble topping.

We recommend organic ingredients when feasible.

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  • Comments

    1. Jessica |

      Good, but the topping didn’t get crispy. It was just very crumbley and dry. I might try again with cold butter.

    2. Hope Cochrane |

      In the old days I had a really good apple crisp recipe. I needed to make it more Real Food friendly for my new style of eating. Your site was a go to place for updating my recipe. I had peaches I needed to use, and I thought they would work as well as the apples. I did make one change to your recipe (besides peaches), I had seen another recipe with peaches and they used Chinese Five Spice instead of the Cinnamon. It came out great!

    3. Alaina |

      I searched high and low for a clean apple pie recipe that suited my family. I never found one so I finally took a few recipes merged them together and cleaned them up. I used your crumb topping instead of a top crust. The results are amazing. It is the best pie I have ever eaten clean or not. It was your topping that pushed it over the edge into heavenly.

      • |

        I am also looking for a clean eating apple pie recipe! Please share Alaina!

    4. Elizabet |

      Is there a problem with site? I cannot see any of your recipes

      • Amy Taylor (comment moderator) |

        We had a brief technical hiccup. All is fixed. :)

    5. Patty |

      If I use granola to top it do I still bake it for the same time?

      • Amy Taylor (comment moderator) |

        Hi Patty. Yes, keep it the same. :)

    6. Jennifer |

      Do you store leftovers in fridge or just on counter??


      • Amy Taylor (comment moderator) |

        Hi Jennifer. I’d put them in the fridge.

    7. Chelsea |

      Can I omit the flour to make this recipe gluten-free? Or at least substitute it with something else you recommend?

      • Amy Taylor (comment moderator) |

        Hi there. Subbing with a gluten free blend should work.

    8. Amanda R. |

      That was a terrific dessert! Well we sort of cheated and had it as a side dish. Delicious, quick, easy, tasty, everything you could want in a dessert.

    9. Joy |

      This was very good. I have been enjoying many of your recipes, and we had some friends over for dinner last night. I made them this dessert because I realized I had forgotten dessert, and I only had a few minutes to throw something together. This was so quick and tasty! I knew I could trust one of your recipes to come through for me, and it did! Did I mention this was super, super easy?!?!

    10. Misty Davis |

      I looked at the Cinnamon Hill website and I was wondering if you also grate your own nutmeg, clove, and ginger. I’m just getting into spices and need some guidance.

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