Apple Crisp

February 9th, 2014


For those of you who are nervous about baking, an apple crisp is the way to go. This is a great “beginner” dessert. You can easily buy fresh apples year round (though during the fall, when every suburban family has no less than 20 lbs of apples, this recipe is awesome). Mixed with staples like sugar, cinnamon and butter, I can usually make this by just digging around in my fridge. It’s also a very forgiving recipe. Have some pears? Throw them in. Short on brown sugar? Use a bit more white. No lemons? Use an orange. Accidentally added too much butter? No problem! Sometimes the best recipes happen by surprise.

So while the crisp itself tastes great, the best part of this dish is the intoxicating aroma that wafts from the oven while it’s baking. Filled with excitement, I have a tough time waiting patiently for the apples to begin bubbling and the oatmeal topping to crisp. I stare dreamily at the oven (okay maybe with a bit of hostility too – couldn’t it cook a bit faster?), imaging my big bowl of sweet apple crisp topped with cold vanilla ice cream. Don’t wait. Go now and start baking . . .

6 medium sized apples, peeled and diced
2 tablespoons sugar
2 teaspoons cinnamon
Juice from 1 lemon

¾ cup brown sugar
¾ cup white sugar
½ cup flour
1-cup oats
5 tablespoons cold butter, diced
2 teaspoons cinnamon
Pinch of salt


Pre-heat oven to 400 degrees. In a bowl mix together apples, sugar, cinnamon and lemon juice. Put the apples into a round or oval casserole dish. In a separate bowl mix the ingredients for the topping. Using your hands, combine until the butter is the size of peas. Sprinkle on top of the apples. Bake until lightly browned on top and bubbling. Serve warm with ice cream.



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