Apple Crisp

Apple crisp has a special place in my heart. For all of the girls out there claiming that Pumpkin Spice Lattes are the best part of autumn, they’ve clearly never known the joy of baked apples, crunchy brown sugar-coated oatmeal, and melted butter fresh out of the oven. It’s not just one of my favorite desserts, but there is a large sense of nostalgia that comes along with it. In fact, apple crisp is my birthday cake, more often than not. (Hey there, fellow October babies!) It reminds me of those chilly nights in mid-October where I’d watch my father whip up a batch, the two of us peeling apples side my side, then tucking into a piece for dessert…then a piece for a midnight snack…then, perhaps, a piece for breakfast. Errrr, scratch that. Make that two pieces for breakfast.


The labor of peeling apples may be lost on some, but it’s not that bad of a task, I swear! The reward of this amazing dessert is well worth the 10 or so minutes spent taking off skins and trying not to nick a well-manicured fingernail on a peeling blade.


This dessert is so quintessentially autumnal. On a side note, I’m just happy I have an excuse to use two of my favorite words in the same sentence.


Apple Crisp
(Adapted from J. Stewart Clayton’s recipe for Apple Crisp. [I promised my father credit. Ha!])
(Serves 6 – 8)


Apple Filling:
– 6 medium to large baking apples, peeled, cored, and diced into medium-sized chunks.
– 1/2 cup sugar
– 1 tablespoon lemon juice
– 1 tablespoon flour
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg

Apple Crisp Topping:
– 1 stick (8 tablespoons) butter, chilled and cut into small pieces
– 1 & 1/4 cups flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1 teaspoon cinnamon
– 1/2 teaspoon salt

Before We Get Started…

– This recipe seems to suit a 2-quart baking dish best. Adjust quantity of ingredients depending on the size of your baking pan. I’ve often made this recipe in my 9″ x 9″ baking pan, and 3 or 4 apples tend to be enough to fill it.

– Regarding Step #4, for anyone making a butter and flour topping for the first time, this video is a great explanation on how to create it.


1.) Preheat oven to 375°F.

2.) Liberally apply butter to bottom and sides of baking dish. Set aside.

3.) Combine all ingredients for fruit filling in a large bowl. Set aside.

4.) Combine all ingredients for apple crisp topping, except for butter, in a large bowl. Once ingredients are combined, use a pastry cutter or your fingers to combine the butter into the topping mixture. The butter should resemble small pebbles once it is properly worked into the topping mixture. (See Before We Get Started for explanatory video link.)

5.) Place dish in oven and bake for 45 – 50 minutes or until apple crisp is bubbling and the topping is golden brown.


I wish this photo came out a little better. Self-portraiture can be tricky sometimes. Ha! Why didn’t you focus on the apple crisp, camera?!


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