Whole Wheat Brown Sugar Apple Crisp with Cinnamon Whipped Cream

Whole Wheat Brown Sugar Apple Crisp

It’s apple season here at our household, and our apple tree is bursting with fruit.  While planning to take a meal to a family at church who just had a baby, I decided to make an apple pie.  But, when I inventoried my aluminum pans, I discovered that I’m out of pie plates.  Since I try not to take anything that needs to be returned to me (so that the family doesn’t have to keep up with dishes from so many church members bringing food) I decided instead to use a square cake pan and make an apple crisp.  This was so good, very simple, and so easy to make.


4 cups of apples, peeled and sliced
1 tsp cinnamon
½ tsp Kosher salt
¼ cup water
¾ cup whole wheat flour (I used fresh ground, soft white wheat)
¾ cup brown sugar
⅓ cup butter, softened

1 cup heavy whipping cream
1 TBS powdered sugar
¼ tsp cinnamon



Sharp knife and cutting board
mixing spoon
measuring cups/spoons
9x9x2 square pan (or 9-inch pie plate)
Mixing bowl and mixer for the whipped cream


Preheat oven to 350° degrees F (120° degrees C).

Place bowl and beaters for the whipped cream in the refrigerator.

Peel and slice apples.  I use an apple peeler and a slicing contraption.


Place 4 cups of sliced apples in the pan.

Sprinkle with cinnamon, salt, and add water.

In a bowl, mix the flour, brown sugar, and butter.

Top the apples with the dough.

Bake at 350° degrees F for 40 minutes.

Serve warm topped with Cinnamon Whipped Cream:

In the chilled bowl, beat the whipping cream, powdered sugar, and cinnamon until the cream is stiff.



6 servings

High in Vitamin AGood source of vitamin C and Iron

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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