I came up with this recipe because I had a bag of Granny Smith apples to use and I had just purchased some cinnamon chips I thought would go great with these apples. I am personally a huge fan of the “crisp” in the apple crisp. You will find this recipe makes about 1.5x the normal topping. Excellent!
This also had an extra punch of cinnamon which I personally love. The drizzle on top makes it all fancy for presentation.
Cinnamon Chip Apple Crisp, recipe by me
- 7-8 cups of Granny Smith apples, peeled, cored and diced
- 1 tsp. vanilla
- 1 Tbsp. lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 tsp. cinnamon
- 1 bag of Hershey’s Cinnamon Chips divided
- 1 1/2 cup oats
- 1 1/2 cup flour
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 3/4 cup butter, cold
- 1 1/2 tsp. Crisco shortening
Preheat oven to 350. Place peeled, cored and diced apples in large bowl and add vanilla and lemon juice. Stir to cover apples. To bowl add sugar, brown sugar, flour and 1/2 cup cinnamon chips. Stir to cover apples and pour into greased 9×13 pan. In the same bowl, add oats, flour, brown sugar, sugar, baking powder, baking soda and cinnamon. Stir to incorporate. Dice up your chilled butter and add to the dry mix. Using a fork, your hands or a biscuit cutter, work the butter into the dry ingredients until it becomes crumbly. Add another 1/2 of the cinnamon chips to the mixture and evenly cover your apples. Bake for 45-50 minutes until the top is golden brown. Let cool completely. Take remaining cinnamon chips (about 2/3 cup) and add shortening in a microwave safe bowl. Slowly heat and melt the chips. Drizzle over your cooled crisp and serve. Can be left at room temperature or refrigerated. Goes great with whipped cream and/or ice cream.
One thing I find really does make baking or cooking easier is to use a garbage bowl. Yes, this is a tip from Rachel Ray and it really is slick, especially when peeling apples, working with onions, garlic, etc.
Before and after. You want a nice, browned crust.
Ready for the drizzle and after.
You could serve this right away, keep at room temperature or store in the fridge. This also freezes nicely.
I personally like it slightly chilled. I also like how the cinnamon drizzle hardens up and cracks when you serve/eat it.
Try this unique twist on apple crisp next time you have some extra tart apples on hand! Enjoy!