Freezer-Friendly Apple Crisp

This apple crisp recipe can be prepped and frozen for up to 9 months — when you’re ready to enjoy it, just pop it into a hot oven, straight from the freezer. It’ll be ready to serve in about an hour. Top with a scoop of vanilla ice cream and your’ll be in apple crisp heaven.

Pile the prepared apples in a pan. You can bake this recipe in a standard baking dish, but when I’m making it to store in the freezer, I like to use disposable “half size” foil pans so I can keep my glass and ceramic baking dishes available for use in the kitchen. I cut the apples about 1/8-inch thick and 1 inch or so wide so they fit easily on a fork or spoon.

Fun fact - when consuming something that can be eaten with either a spoon or a fork, I’m team spoon.

The topping is easily stirred together and spread evenly over the apples.

Seal the pan well with heavy duty aluminum foil and label with date and cooking instructions. If you don’t have heavy duty foil, use a double layer of regular foil and crimp it well.

Bake as directed and enjoy!

Items used to make this recipe:

(affiliate links)

• my favorite apple peeler https://amzn.to/3HsvdVw

• disposable “half size” foil pans https://amzn.to/3eCIUoz

• 9x13 casserole dish https://amzn.to/34aVZnf

• heavy duty foil https://amzn.to/3FMcHY6

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Freezer Friendly Apple Crisp

makes one 9x13 casserole dish

Printable Recipe

Ingredients

• 3 pounds apples, peeled and sliced thin (golden delicious or gala)

• 2 cups all purpose flour

• 1 cup brown sugar (light or dark)

• 1 cup old fashioned rolled oats

• 1 cup unsalted butter, melted

• 1/4 teaspoon fine salt

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350F and coat 9x13 baking dish with butter or nonstick spray.

2. Place sliced apples in prepared pan, spreading into an even layer.

3. Make the crisp topping by stirring together the remaining ingredients until no dry ingredients remain and clumps start to form.

4. Sprinkle the crumb topping evenly over the apples.

5. Seal pan with heavy duty foil or double layer or regular foil.

6. Bake immediately for 30-40 minutes. From frozen, bake covered for 20 minutes, then uncovered for 30-40 minutes more.

Notes

• Slice apples 1/8-inch thick and about 1-inch wide.

• I suggest using apple varieties that hold their shape well during baking and have a light, sweet flavor (such as golden delicious or gala). The only sugar in this recipe is found in the crumb topping so I avoid using tart apple varieties (like Granny Smith).

• I like to make multiple batches all at once and use disposable half size, deep, steam table pans for storage in the freezer (equivalent to a 9x13 pan). Sometimes the pans come with covers, otherwise cover with a layer of heavy duty foil (or a double layer of regular foil).

• When serving warm, I like to top with vanilla ice cream. When serving cold, I like to top with freshly whipped cream.

Pumpkin Chocolate Chip Muffins

I love to bake, especially during the fall and winter months. These Pumpkin Chocolate Chip Muffins are my newest obsession. They burst with pure pumpkin flavor accented by cinnamon, nutmeg, and yummy chocolate chips. You can’t ask for a better Fall muffin recipe. I like standard-size chocolate chips for this recipe, but mini chocolate chips work great as well. This recipe makes 24 muffins, which is a lot, but they freeze beautifully. I like to store them 4 per freezer bag so I can pull them out as needed. Thaw in the bag either in the fridge overnight or on the counter for 30-60 minutes. And just in case you’re wondering - yes, you can eat them directly from the freezer, without thawing, if that’s your kind of thing. Enjoy!

Items used to make this recipe:

(affiliate links)

• professional greaseproof cupcake liners https://amzn.to/3sDm1rD

• baker’s joy baking spray https://amzn.to/3sIIKTw

• professional muffin pan https://amzn.to/3eGGdSc

• #20 portion scoop (not 20mm) https://amzn.to/3uIhqas

• 100% pure pumkin (not pumpkin pie mix) https://amzn.to/33grWKE

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Pumpkin Chocolate Chip Muffins

makes 24 muffins

Printable Recipe

Ingredients

• 28 ounces 100% pumpkin puree (canned is fine)

• 2 cups granulated sugar

• 3/4 cup vegetable oil

• 3 large eggs

• 3 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon fine table salt

• 12 ounces semi-sweet chocolate chips (about 2 cups)

Recipe Directions

1. Preheat oven to 350F, place rack in center position, and prepare muffin pan with grease-proof liners or spray well with Baker’s Joy baking spray.

2. In a large mixing bowl, whisk together the pumpkin, sugar, eggs, and oil; set aside.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and salt; pour flour mixture into pumpkin mixture and combine well.

4. Stir in chocolate chips and use a rounded #20 scoop to fill the muffin cavities (they should be filled about 4/5 full).

5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but there shouldn’t be uncooked batter on the toothpick).

6. Allow muffins to rest in the pan for 10 minutes before transferring to a rack to cool completely.

adapted from Amy Maryon