Granny Smith apples are the base of this dessert, topped with a buttery, sugary and cinnamon-y crisp topping. This crisp is the apple crisp I grew up eating as a kid (but mom called it Apple Strudel), which is still the family dessert served at EVERY holiday!
This crisp is so simple to put together. Just peel, core and slice the apples. You want to cut them into 1/4-inch wide slices.
And then make that topping. Oh that crisp topping.
Funny story….every 4th of July my parents would host a huge backyard BBQ party because our street was shut down and the city fireworks show was lit off right at the end of our street, giving us front row seats without having to leave our house! So my mom would of course make this apple crisp for all the friends who would come over. My sister, our friend Rachelle and I were known to kind of fly under the radar during these parties because my parents were always busy with hosting and hanging out with friends.
Well one 4th of July, probably when I was maybe 8-years old or so, me, Rachelle and my sister Wendy somehow got into the apple strudel and ate ALL of the crisp topping off of it before my mom had a chance to serve it to our guests. When my mom when in to get the apple strudel, she saw that all that was left was baked apples and a faint hint of some crumb topping. She was not very happy with us. Hahahaha.
Apple Crisp
Print RecipeIngredients
- TOPPING:
- 6 tablespoons butter, room temperature, cut into cubes
- 1 cup white granulated sugar
- 1 cup Bisquick
- 1-1/2 tablespoons cinnamon
- FILLING:
- 4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
- 1 tablespoon lemon juice
Instructions
Preheat oven to 350-degrees. Lightly spray the bottom of a pie dish with baking spray.
TOPPING: in a medium sized bowl, combine the butter, sugar Bisquick and cinnamon using a pastry blender or two forks. Combine until mixture resembles coarse cornmeal. Set aside.
FILLING: In a bowl, combine the peeled, cored and sliced apples with the lemon juice. Stir to coat the apples. Drain the excess lemon juice and pour the apples into the prepared pie dish evenly. Add the topping, covering the apples completely. Bake uncovered in 350-degree oven for 35-40 minutes or until apples are soft when tested with a fork.
Remove from the oven and serve immediately.
Notes
Store leftovers tightly covered with plastic wrap in the refrigerator. Leftovers can be reheated in the microwave for 15-20 seconds.
All that’s missing is a scoop of vanilla ice cream! Don’t forget the ice cream. Apple crisp leftovers are great reheated in the microwave for a few seconds, or do it the Mikolich way and go at the leftovers with a fork, straight from the pie dish in the refrigerator!
15 Comments
culinarycam
October 11, 2019 at 6:00 AMI think I will definitely have to try this. My trio aren’t huge chayote fans. But I could hide it in a crisp. Genius.
Kelly
October 13, 2019 at 7:40 AMHeheheh yup!! The boys never knew there was squash in their crisp. Hahahaha 🙂
wendyklik
October 11, 2019 at 1:43 PMWell how could you resist that golden, beautiful topping?!! Great idea combining the chayote with apples.
Kelly
October 13, 2019 at 7:41 AMThanks Wendy!! XOXO
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October 11, 2019 at 5:04 PM[…] Chayote Squash-Apple Crisp by Kelly Lynn’s Sweets and Treats […]
mary anderson
October 12, 2019 at 8:20 AMi love most of your post it really helps me alot and i’ve improved in my cooking skills thanks too you my family loves what i make every day and i alway took recipes from here to make thanks 🙂
Kelly
October 13, 2019 at 7:40 AMThat is so awesome to hear! Thank you for leaving me a comment letting me know. It makes my day! XOXO 🙂
Momma
October 13, 2019 at 1:49 PMHahaha, is it too late to beat the 3 of you??
Kelly
October 28, 2019 at 6:58 AMIt’s never too late for a well-deserved beating hehehe 😉 XOXO
Kim Lange
October 14, 2019 at 7:44 AMLove this so much and would love to try it! So yum! Pinning! xo
Kelly
October 28, 2019 at 6:58 AMThanks Kim! And thanks for pinning!!
Laura
October 14, 2019 at 11:54 AMWhat an interesting combination, Kelly! I have actually cooked with Chayote but it was many years ago, when I found a recipe for “Stuffed Chayote” in a Cajun/Creole Cookbook. I was surprised to find it so easily in the grocery, since I’d never even heard of it before then. It was delicious, but it never occurred to me to pair it with a fruit like apple. Brilliant combo, as it is a mild and delicious flavor!
Kelly
October 28, 2019 at 6:59 AMThank you Laura!! This was my first time ever working with Chayote and I had thought about doing a stuffed squash recipe, but decided to try and make a sweet recipe with it instead 🙂
heather (delicious not gorgeous)
October 14, 2019 at 7:22 PMwhoa chayote in apple crisp?! i would have never thought to do this (normally i steam with a little bit of butter and garlic), but it’s so sweet and tender i know this must be delicious (:
Kelly
October 28, 2019 at 7:01 AMThanks Heather! I love how you eat Chayote and will have to try that out too!! 🙂