Apple Crisp

Many people develop an appreciation of food from watching their parents or grandparents cook and I’m always intrigued when I read or hear stories about growing up in the kitchen. Throughout my childhood, my family… well, we ate out a lot. We traveled often. My dad worked long hours and wasn’t interested in making more than a breakfast fry-up. My mom was a Ms. magazine subscriber, successful businesswoman and wonderful role model – but not an enthusiastic cook. She did however make a few things when she had the time and one of them was apple crisp. This is my take on her recipe made with freshly sliced apples and a super sweet oatmeal crust. The ultimate in comfort food.

Serves 6.

SODIUM CONTENT: 12.5 mg per serving


6 c. sliced apples (about 5 apples, peeled and cored)
1/2 t. ground cinnamon
1 T. lemon juice
1/4 c. sugar

1/2 c. old-fashioned rolled oats
1/2 c. chopped walnuts
1/2 c. all-purpose flour
3/4 c. brown sugar
1 t. ground cinnamon
1/8 t. ground nutmeg
4 T. (1/2 stick) unsalted butter


Preheat oven to 400 degrees.

In a large mixing bowl, combine ingredients for the apple filling. Stir well to coat. Arrange apples in an oven-safe casserole pan, and set aside. Measure the dry topping ingredients into the now-empty bowl and stir well. Cut the butter into the dry mixture using your freshly-washed fingertips. Process with your hands until mixture resembles a coarse wet crumb. Spoon topping evenly over the apples.

Place pan on the middle rack in the oven and bake for 30 minutes. Remove from oven and serve warm with whipped cream or ice cream.

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