Here’s a simple way to make your own Apple Crisp dessert kits for a work-free, hot, fresh dessert from oven to table in 30 minutes.
Apple crisp is one of the beloved flavors of fall, the crisp apples baked to perfection with cinnamon, a touch of nutmeg and topped with a delectable crisp of buttery spiced oats and brown sugar. However, after working a long day at work and then coming home, having to make dinner, dessert is often out of the question.
Make Your Own Apple Crisp Kits
You really need a decent baking apple for this recipe such as Macintosh, Cortlands or Stayman. I don’t recommend sweet eating apples such as red or golden delicious as they don’t cook as well, tending to become mushy and just don’t offer the flavor or crispness of Macs or Cortlands.
4-6 Large Apples (Preferably Macs or Cortlands), peeled & cut into thin slices
1/3 cup of sugar
1/4 c. flour
1 tsp cinnamon
1/2 tsp. nutmeg
3/4 c. Brown Sugar (packed)
1/2 c. flour
1/2 c. oats
1/3 cup softened butter
3/4 tsp cinnamon
3/4 tsp nutmeg
In a large bowl combine sliced apples, sugar, flour, cinnamon and nutmeg mixing well until thoroughly coated.
For the topping, combine brown sugar, flour oats, cinnamon, and nutmeg mixing well, then add the butter and mix until fully incorporated.
If using a vacuum sealer as we used here, pull the bag through leaving a few inches open at the end, then seal the bag. Pull the bag down with enough room for the filling and cut the bag across. Fill the apple end first, then vacuum seal normally. Flip it over, fill with the apple crisp topping and seal normally. It can be stored up to 18 months in Foodsaver/vacuum seal bags.
Alternatively, you could use Ziploc style freezer bags and attach the topping in another small Ziploc bag. It can be frozen for about 4 weeks in zip-style bags.
To prepare, remove from the freezer in the morning before you head to work and put it in the fridge. After work, dump the apples into a deep-dish pie plate, crumble the topping over the top of the apples and bake at 350F for 28-30 minutes.