Recipe courtesy of Jerry Truxell and Mike Marcellina

Apple Crisp with Streusel Topping

  • Total: 3 hr 40 min
  • Prep: 3 hr
  • Cook: 40 min
  • Yield: approximately 60 servings
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3 pounds streusel topping, recipe follows

48 Granny Smith apples (113-count size)

12 ounces unsalted butter

2 quarts (64 ounces) granulated sugar

3/4 teaspoon ground nutmeg

3 teaspoons ground cinnamon

3/4 teaspoons ground ginger

1 1/2 cups all-purpose flour

3 teaspoons pure vanilla extract

1 1/2 cups seedless raisins

Streusel Topping:

1 1/4 pounds granulated sugar

1 pound all-purpose flour

1 teaspoon salt

1 1/2 tablespoons ground cinnamon

12 ounces unsalted butter

1/2-ounce pecan pieces


  1. Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.

Streusel Topping:

  1. Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.
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