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Home » Recipes

Cinnamon Apple Crisp (and other Dinner Club recipes!)

Apple Crisp from 100 Days of #RealFood

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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!

You May Also Like

  • Pumpkin Crisp
  • Healthy Pumpkin Bread
  • Pumpkin Protein Muffins
  • Pumpkin Mug Cake
  • Whole Grain Pumpkin Waffles

Cinnamon Apple Crisp

I've got a great little dessert recipe to share with you that is both cute and easy—Cinnamon Apple Crisp. Trust me, it's almost impossible to mess this one up. We served this apple crisp dessert to our Dinner Club guests last weekend and it was a big hit. They are quick to put together and taste amazing, especially with a little bit of vanilla ice cream!
13 Reviews / 4.9 Average
Prep Time: 10 minutes mins
Baking Time: 3 minutes mins
Total Time: 13 minutes mins
Course: Holiday, Treats
Cuisine: American
Diet: Egg Free, Vegetarian
Print Recipe
Servings: 8 servings
Save Recipe Saved!

Ingredients
  

Apple Filling

  • 2 apples (large, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple))
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter (melted)
  • 2 tablespoons honey

Crumble Topping

  • ¾ cup oats (rolled)
  • 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

  • ice cream ((vanilla is especially delicious!))

Instructions
 

  • Preheat the oven to 375 degrees F.
  • 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
  • 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.
  • 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.
  • 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.
  • 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!

Notes

Special equipment needed: 8 half-pint jars. Alternatively this dish can be baked together in one round pie plate.
*To make this recipe Peanut/Tree Nut Free, omit the walnuts/pine nuts from the crumble topping.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Cinnamon Apple Crisp
Amount Per Serving
Calories 208 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 124mg5%
Potassium 117mg3%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 14g16%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 2.1mg3%
Calcium 20mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

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31.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. [email protected] says

    May 07, 2018 at 8:03 am

    Could this be "canned" to have on the shelves for later?

    Reply
  2. Lindsay Untherbergus says

    December 25, 2017 at 11:49 pm

    5 stars
    Made this today for Christmas dessert! Prepped it a few hours in advance and let it sit with the foil on top for a few hours, and still came out great :) This lighter, healthier dessert was so delicious and perfect after a heavier Christmas dinner.

    Reply
  3. Lisa says

    December 24, 2016 at 9:09 am

    Can this be prepped ahead or will the apples turn brown?

    Reply
    • Amy Taylor (comment moderator) says

      January 04, 2017 at 7:20 pm

      It can. The apples might brown a little but it is not noticeable once cooked.

      Reply
  4. Kimberly says

    November 19, 2016 at 12:02 pm

    Hi. I want to try this recipe as gifts for my other teachers in the social studies pod. I want to have instructions on a little gift tag....What is best for reheating?

    Reply
    • Amy Taylor (comment moderator) says

      November 27, 2016 at 8:23 am

      Hi. I cover lightly with foil and reheat at 350 until heated through approximately 8 minutes assuming they are thawed.

      Reply
  5. Shelley Lawrence says

    October 01, 2016 at 5:20 pm

    Can u use coconut oil instead of butter?

    Reply
    • Renee says

      October 02, 2016 at 2:59 pm

      5 stars
      My son and I just made this today with Coconut Oil because we are out of butter. Also replaced the walnuts (out of walnuts) with 1/4-1/2 teaspoon of flax seeds that we ground up. It was wonderful. :-)

      Reply
  6. Kara says

    September 18, 2016 at 8:04 am

    Can these be frozen? If so-before or after baking?

    Reply
    • Amy Taylor (comment moderator) says

      October 13, 2016 at 12:18 pm

      Hi Kara. I have frozen them after baking.

      Reply
  7. Sarah Dickison says

    September 13, 2016 at 10:09 pm

    4 stars
    Made this in the pie pan tonight ! All the grown ups loved it ! None of the kids ate it. Going to add a little brown sugar to the crumb topping and peel the apples next time :)

    Reply
  8. Linda says

    August 16, 2016 at 5:14 pm

    Can you buy local organic apples? They are on the dirty dozen list.

    Reply
    • Amy Taylor (comment moderator) says

      August 22, 2016 at 12:57 pm

      Hi there. We can, seasonally. Otherwise, we can find them in our grocery stores.

      Reply
  9. Beth says

    July 11, 2016 at 2:47 pm

    Looks Amazing!
    @bbk
    bluebarnkitchen.ocm

    Reply
  10. Katie says

    June 15, 2016 at 6:48 pm

    could you make this recipe modified for peaches instead of apples? Peaches are in season for the summer!

    Reply
    • Amy Taylor (comment moderator) says

      June 21, 2016 at 12:11 pm

      Hello Katie. If you try it, let us know how it goes.

      Reply
      • Teri says

        August 26, 2016 at 10:22 pm

        I made it with peaches last week, and it was incredible. I used 3 peaches because peaches a re typically smaller than a large apple and have a bigger pit. Made all in one pan. I'm actually trying it in my crock pot right now because I have seen a lot of crumbles and crisps done this way online. I only used two peaches and about 1/2-2/3s of the topping because I find that I don't use as much in a single pan. We'll see how it goes, although I am anticipating less crispy.

  11. plasterers bristol says

    April 28, 2016 at 11:24 am

    My all time favorite. Great recipe. Thanks for sharing.

    Simon

    Reply
  12. Jo says

    January 17, 2016 at 3:56 pm

    Please to do NOT bake things in jars unless they are specifically labeled as oven safe! Ball jars are NOT oven safe, per the manufacturer.

    Reply
  13. Kim says

    November 06, 2015 at 12:52 pm

    We made this today in a 9x13 pan because I don't have little jars. It's ok. I love that it's not overly sweet so it works for a breakfast for the kids, but we had a terrible time getting the crumb topping all moist. I ended up needing quite a bit more butter because it had cooked, dry flour on top at the end.

    Reply
  14. Kaleigh says

    October 18, 2015 at 2:32 pm

    5 stars
    Delicious! I've made this multiple times since I came across it and it always turns out great. I usually make it in a glass dish or metal one since I don't have glass jars.

    Reply
  15. Beverly says

    October 03, 2015 at 10:52 am

    Has anyone tried freezing these either before or after cooking?

    Reply
    • Amy Taylor (comment moderator) says

      October 07, 2015 at 8:48 am

      Hi. Yep, after cooking works well.

      Reply
  16. Maureen says

    September 12, 2015 at 9:41 pm

    Did you have any problems with the glass when you broiled the dessert? I'm always worried about such high direct heat on glass -- even canning jars, which are supposed to be used in boiling water. Nobody had any problem with this?

    Reply
  17. abbey says

    September 03, 2015 at 10:11 am

    4 stars
    Made this last night for a sweet treat after dinner and was pleasantly surprised at how delicious it was!! I love that is calls for honey instead of sugar. You're totally right it doesn't need the sugar at all. thanks for a great recipe!

    Reply
  18. Misty Davis says

    August 27, 2015 at 5:22 pm

    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.

    Reply
    • Amy Taylor (comment moderator) says

      August 31, 2015 at 9:09 am

      Hi there. Mostly cinnamon but have also grated nutmeg. ;)

      Reply
  19. Joy says

    March 22, 2015 at 9:32 am

    5 stars
    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?!?!

    Reply
  20. Amanda R. says

    February 16, 2015 at 8:02 pm

    5 stars
    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.

    Reply
  21. Chelsea says

    December 13, 2014 at 3:02 pm

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

    Reply
    • Amy Taylor (comment moderator) says

      December 16, 2014 at 11:37 am

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

      Reply
  22. Jennifer says

    December 03, 2014 at 4:14 pm

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

    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      December 05, 2014 at 12:46 pm

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

      Reply
  23. Patty says

    November 26, 2014 at 11:18 pm

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

    Reply
    • Amy Taylor (comment moderator) says

      December 01, 2014 at 11:19 am

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

      Reply
  24. Elizabet says

    November 20, 2014 at 3:32 pm

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

    Reply
    • Amy Taylor (comment moderator) says

      November 24, 2014 at 9:16 am

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

      Reply
  25. Alaina says

    October 07, 2014 at 12:22 pm

    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.

    Reply
    • Jen says

      October 29, 2014 at 2:54 pm

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

      Reply
  26. Hope Cochrane says

    September 24, 2014 at 10:49 pm

    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!

    Reply
  27. Jessica says

    September 20, 2014 at 11:54 pm

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

    Reply
  28. Gabriela says

    September 19, 2014 at 10:41 pm

    So here's the problem with this recipe: I just made it, don't have 7 people to share it with, and I can't stop eating it!

    Reply
    • Amy Taylor (comment moderator) says

      September 21, 2014 at 9:26 pm

      ;)

      Reply
  29. January says

    September 13, 2014 at 12:32 pm

    Love the jars, I was just thinking that I could pop a lid on these and send them to school with the kiddos for a special treat. I wonder if they would freeze well?

    Reply
    • Assistant to 100 Days (Amy) says

      September 16, 2014 at 3:23 pm

      Hi January. They do!

      Reply
  30. Martha says

    September 13, 2014 at 11:40 am

    I love that your baking sheet looks like mine. It looks like someone actually "COOKS"with it. By that way, I've been spreading the word and sharing your cookbook and have sold a few for you. Want to hire me for your assistant in this area?

    Reply
    • Assistant to 100 Days (Amy) says

      September 16, 2014 at 3:21 pm

      :)

      Reply
  31. Francis says

    September 06, 2014 at 4:09 pm

    5 stars
    Loved the recipe. You should add a yummly share button. I'd like to save this to my yummly recipe box!

    Reply
  32. Emily says

    September 05, 2014 at 9:22 am

    I want to make something similar to this for a picnic bachelorette lunch. How long do you think the filling will keep if I make it ahead of time? Do you think it would still taste good cold since we won't be able to bake it right before serving?

    Reply
    • Assistant to 100 Days (Amy) says

      September 07, 2014 at 3:36 pm

      Hi Emily. You could make these a day or two ahead of time, for sure, as long as you keep them refrigerated after baking. You could serve them cold or allow them to warm to room temp. ~Amy

      Reply
  33. Bonnie says

    June 24, 2014 at 6:50 pm

    5 stars
    I feel like I'm making one of your recipes every night. I have your whole wheat pizza in the fridge now but I made this cinnamon apple crisp last night and it got rave reviews from my husband. I love it too.

    Reply
  34. Kristi Stiegler says

    June 07, 2014 at 6:03 pm

    I have a cherry tree that is loaded, so I decided to make this using cherries. Delish! I may use almond flour next time since it is a good flavor mate with cherries.

    Reply
  35. Ashley says

    April 16, 2014 at 9:27 pm

    I just love this recipe. Made it again tonight. Delicious!

    Reply
  36. Roxy says

    April 07, 2014 at 6:07 pm

    Loved this recipe! Check out my blog at http://healthyandhappywellness.blogspot.com :)

    Reply
  37. Prajakta says

    March 01, 2014 at 1:53 pm

    Shrimp and Grits look amazing, and i am a huge fan of shrim and grits, Please post other recipes soon. :)

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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