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!

 

Cinnamon Apple Crisp

I've got a great little dessert recipe to share with you that is both cute and easy. ...We served this apple crisp dessert to our Dinner Club guests last weekend.
4.9 from 13 votes
Prep Time: 10 mins
Baking Time: 3 mins
Total Time: 13 mins
Course: Holiday, Treats
Cuisine: American
Print Recipe
Servings: 8 servings

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)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter melted
  • 2 tablespoons honey

Crumble Topping

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.
Tried this recipe?Let us know how it was!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

118 thoughts on “Cinnamon Apple Crisp (and other Dinner Club recipes!)”

  1. Lindsay Untherbergus

    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.

  2. 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?

    1. Amy Taylor (comment moderator)

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

    1. 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. :-)

  3. 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 :)

      1. 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.

  4. 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.

  5. We made this today in a 9×13 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.

  6. 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.

  7. 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?

  8. 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!

  9. 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.

  10. 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?!?!

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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?

  16. 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?

  17. 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?

    1. Assistant to 100 Days (Amy)

      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

  18. 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.

  19. Kristi Stiegler

    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.

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

  21. Hi-
    This looks yummy! Can they be frozen after baking? I would love to keep these handy for a quick breakfast when pressed for time. Thank you!

  22. Hi I am going to try to make this and i’m using a pie pan. do I have to cover the pie pan with foil like it says to do with the jars or do I leave it uncovered while baking for the 25 minutes?

    1. Assistant to 100 Days (Amy)

      Hi Tianda. I think you could stick with Lisa’s instructions including the broiling at the end. ~Amy

  23. Loved it! I made it in a pie dish. I only had one apple so I substituted a pear for the other…yummy! Thanks for the recipe!

  24. Do you think I could substitute maple sugar instead of honey? We are out of honey . Sounds yummy on this cold, snowy day!

  25. My son ended up getting sick & we were unable to make it to our scheduled Thanksgiving event. I made this so that we could have a special dessert at home that wouldn’t take me forever to make & that my son could help me with- it was PERFECT! I loved it, my son (19 mos) loved it as well as my husband! So happy :)

  26. 5 stars
    I love reading your website and trying your recipe ideas! This one inspired me to make into a pie for Thanksgiving. I haven’t tried it yet, but I know it’s going to be a fabulous hit! Thank you for your courage and inspiration!
    -Lauralee:)

    1. Assistant to 100 Days (Amy)

      Hi Sumera. I use steel cut oats all the time in recipes that call for rolled! Let us know what you think. :) ~Amy

  27. I only have the more narrow slightly taller looking 1/2 pint jars. Do you think they will work as well. Just would be silly to buy more when I have so many.

  28. I have made one similar in the crockpot
    but have a little trouble with the topping.
    Mold food allergy counts out maple, butter and I find the honey rather sweet. I have never used agave and it is very expensive to buy just to try. What is it and is it sweeter tasting than honey?

  29. Did you use salted or unsalted butter? I never know how to tell which to use if it doesn’t specify. Is there a standard rule to use for your recipes, like do you only specify if it’s unsalted and otherwise it’s always salted or vise versa? Thanks

  30. Hi Lisa, I ended up leaving out the nuts & just used 1 full cup of oats. It turned out delicious! We also added homemade whip cream on top – yum! Thank you for another wonderful recipe. PS – I couldn’t rate the recipe on my phone, but I give it 5 stars!

  31. I’ve been looking for an apple crisp recipe and it’s like you read my mind- thank you! I’ve tried many of your recipes and they always turn out delicious, so I can’t wait to try this one, too.

    My friends and I used to host a dinner club every month or so and the hosts would choose a different culture and everyone would bring dishes from that culture. For example, my husband and I hosted the French night, and now I know why French people are so skinny- French food is so rich and delicious that you can’t eat more than a few bites! :-) Another couple hosted a Polynesian night and we roasted a pig! So fun!

    Happy Thanksgiving to you and your family. I hope it’s a wonderful one!

  32. Yum!! I can’t wait to make this yummy dessert! I have everything needed for this recipe in my house already, so what a perfect excuse ;)

    I’m not part of a dinner club, nor am I sure how it works, but it is definitely something I will research and look I to. I love cooking through your recipes and cant wait for the cookbook to come out in a couple months!!!

  33. These sound delicious! Just wondering how I could make it nut free? Just leave them out? Should I add more of something else?

  34. We have a dinner club called Eat Drink and Be Merry, the inspiration of a friend of ours. Six of us girls get together every month or two, for the past three years or so, and the host chooses the theme for each. Our themes have included: Tapas, Fusion (of two cooking cultures), Homemade Sushi (with chef to teach us), and we hope to do a Localvore when the season allows. One EDBM I brought a nicoise salad in jars similar to those in this recipe – has turned out to be one of our favorite get-togethers!

  35. I did a dinner club with some work friends after we had all moved on to other things. It was great to have an excuse to continue to get together. We met at a different friends house each time. We were each responsible for one part of the menu (appetizer, side, main dish and dessert). The best part was that we had to try a new recipe! Most of the time it worked out great and we were all willing tasters=)

  36. My husband and I are in a Dinner Club with two other couples, we’ve been doing it for over 6 years now! We do it once a month (sometimes every other month, we’re flexible) and go to one of the couple’s houses. That couple makes dinner, one couple brings the app and a game, and the last couple brings wine and beer. So much fun, and we’ve almost never had a bad meal!

  37. Just wondering if you can make these up the night before n keep them in the fridge until you are ready to put them in oven…or will it become soggy?

    1. Assistant to 100 Days (Amy)

      Hi Courtney. There is a link to the exact jars in the recipe instructions above. Yes, they are oven safe. :) ~Amy

  38. Thanks for the cute apple dessert idea. I can’t wait to make it for my family!
    Are the white dishes under the menu “strawberry&vine”. If so, that’s my wedding china and, in any event, your pic inspires my table decor for the holidays. Thank you for your wonderful blog

    1. Yes, good eye Sarah! Those were the everyday dishes we registered for at our wedding also (13 years ago)! I am amazed at how well they’ve held up :)

  39. I have messaged before asking this question, but it is not related to this post, so I don’t know how else to contact you…

    I am wondering if you have substitutes for Ranch dip mix, onion soup mix and a can of mushroom soup???

    Thank you, Nicole’

  40. I’m so excited to find this recipe on your website today! I was just searching the internet last night looking for a “clean” apple crisp to use up some honeycrisp apples! So excited to try this, all of your recipes are fantastic Lisa, I trust everyone of yours I try! Thanks so much for this recipe and so many others!

  41. Sounds delish!! Any idea on the nutrition data on this one?? Want to give this one a try and be able to log it on our food journal :)

    1. Assistant to 100 Days (Amy)

      Hi Jackie. We do not provide nutrition information on our recipes. We want people focusing on eating real foods/more whole foods and less on numbers. Here are some posts which help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/ and https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. There are many tools available online which can help calculate nutrition details for recipes. ~Amy

  42. Finally a dessert that my husband will approve of! He feels eating healthy means excluding all sweets but this with it’s smaller portion should please him!

  43. I started a supper club (ladies only) and we are now into our 3rd year. We meet about every 6 weeks on a Saturday night and occasionally do a “night out” together. We choose a loose theme for the year. Each host makes a complete dinner around the theme and another member brings the dessert. Our themes have been pick a single chef (Julia Child, Nigella, etc), a place with some significance in your life (India, Russia, New Mexico) and this year it is choose an unlikely celebrity chef cookbook. There are some funny ones out there!

  44. I love this idea and recipe. I am thinking about making it for Thanksgiving…but I have a relative with a severe dairy allergy. Do you have any suggestions for a non-dairy replacement to the butter? this is all I can see that would effect her.
    Thanks so much!

    PS I love your blog. I am a director for a daycare and am slowly trying to convert to more of your recipes(and recipes like yours) and less processed food. I just have to get the cook more on board!

    1. I also have a dairy allergy and you could sub coconut oil or whole foods carries spectrum brand non hydrogenated shorting that just contains palm oil. I would probably use either of those depending on why you have on hand.

    2. Coconut oil would work as a substitute for the butter.

      I think I will make these for Thanksgiving as well but will substitute the flour with almond flour as my son has Celiac. It will be nice knowing there will definitely be a dessert he can have with no worries. Thanks for the idea!

  45. I wonder this a lot, but I’m curious what you would use as a honey substitute. I’m allergic, so honey is out, but I always see this delicious recipes and get jealous! I know maple syrup can be used in equal amounts, but would it change the taste of these a lot?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating