Rip Van Apple Crisp 🧇🍎😋

Rip Van Apple Crisp 🧇🍎😋

An apple orchard sometime in the early 1900's.


Like apple pie, apple crisp has become a British and American tradition, particularly in the fall, when apples are seasonal. Though, it appears in cookbooks much later than its pie predecessor. It is notably left out of the 1896 Fannie Farmer cookbook, a comprehensive collection of popular American recipes. Apple crisp first appeared in a 1924 cookbook by Isabel Ely Lord; as well as, in the same year, apple crisp was featured in a newspaper article in the Appleton Post


Everybody's Cookbook by Isabel Ely Lord is one of the earliest known appearances of an Apple Crisp recipe.


During World War II, food rationing limited access to the past ingredients required to make Apple Pie. With a loose, streusel-like topping, the recipe for apple crisp was easier to improvise, furthering its popularity during the period. Other fruit crisps also became popular, including mixed berry, peach, and cherry.

Since then, a debate between apple pie and apple crisp has spawned. While some people prefer the flaky crust of apple pie, others find the crust soggy and prefer the loose, crumbly, crunchy topping of apple crisp. To satisfy everyone’s apple cravings, on top of our Rip Van Apple Pie recipe, we have now created Rip Van Apple Crisp!

Apple Crisp traditionally contains a lot of added sugar! When we swap that added sugar with 6 Rip Van Wafels and monkfruit sweetener instead of 1/2 cup of brown sugar, here's how that added sugar compares:







  • 8-10 apples

  • 6 Snickerdoodle Rip Van Wafels

  • ¼ tsp salt

  • ½ tsp cinnamon

  • 1 cup flour

  • 1 cup monkfruit sweetener

  • ½ cup plant-based butter




Peel and cut apples. Place in a buttered or oiled, oven-safe dish. We used a 9 inch dish for these photos.

Cut up Rip Van Wafels into small pieces. Mix with flour, cinnamon, salt, plant-based butter and monk fruit sweetener.

Evenly spread mixture on top of sliced apples.

Bake at 375 degrees for 40 minutes.

Remove from oven and let cool for few minutes.

Serve with a scoop of low sugar ice cream (optional).

 We hope you enjoy this recipe. Please get in touch to let us know how it turned out or if you made any creative tweaks!

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