Cinnamon Apple Crisp (and other Dinner Club recipes!)

13 Reviews / 4.9 Average
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!
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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!

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  1. 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!

  2. 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

  3. 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!

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

  5. 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 :)

  6. 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

  7. 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.

  8. 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?

  9. 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

  10. 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!

  11. 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!

  12. 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!!!

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

  14. 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!

  15. 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=)

  16. 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!

  17. 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

  18. 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 :)

  19. 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’

  20. 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!

  21. 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

  22. 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!

  23. 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!

  24. 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!

  25. 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?