This is really all about the crisp topping – Mom uses a couple of different versions and once again, I just needed to get the one that I like down, so that I can find it again.  If it’s just the four of us, I use 4-5 apples and the rest of the topping can be frozen – so I will say that this recipe is for 2 Apple Crisps.

Apple Crisp


1 c. EACH oatmeal, flour AND brown sugar

1/2 – 3/4 c. hard butter

1/2 – 1 c. whole almonds, coarsely chopped

Use a pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly.  Add the almonds and give it a stir.  If you’re making a small dessert, halve the mixture and put one half into a Ziploc bag for the freezer.

Apple Crisp

4-6 apples, preferably at least 2 varieties, peeled. cored and chopped

water + lemon juice + salt + cinnamon

Grease a small casserole dish (I usually use one that is 2 litres) and fill with the chopped apples.  Sprinkle on about 1 tablespoon each of water and lemon juice, add a pinch of salt and then a good sprinkling of cinnamon over all.

Cover completely with the topping and bake at 350 for 30-40 minutes, depending on how large your apple pieces are – make sure you check it so that the top doesn’t get too brown.

Serve warm with vanilla ice cream.

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