Apple Crisp

Apple Crisp and me… we're very close. It's a dessert that's been good to me all my life.

As a kid, I was lucky enough to have my mom made every kind of fruit crisp for us all the time.

Then, when I first got married, I was a student and my husband was an intern at a college. The budget was rather tight, and that's putting it mildly.

To compensate, we ate a lot of oatmeal.

At the same time we had a lot of hungry college students in our life that seemed to make their way to our kitchen table all the time.

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So I called my mom for her apple crisp recipe. I used my oats and the cases of apples my parents would send up to me and I made apple crisp. The students loved it, so even more of them would come over! I just kept making it. Apple Crisp after soccer games, apple crisps after board game nights, apple crisp for a study break.

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It really is comfort food at it's finest, and the cooler the weather the better it seems to taste.

Then fast forward 10 years or so and I got gestational diabetes with my second son. I was so mad I got diabetes! I had to cut out chocolate! What? As is common in pregnancy, it was very difficult to control. I had to be ridiculously careful about everything I ate. The only thing even remotely 'treat like' that didn't raise my blood sugar was apple crisp. I had to adjust the recipe of course, but still…I could eat Apple Crisp!

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I now loved it because it was inexpensive, easy to make AND because I realized how amazingly healthy it really is.

I will share my recipe here, the one I got from my mom. The other option is to buy our Crumble Topping already made at the farm. We sell it frozen and it makes it just that much easier. This summer I used two bags of the crumble topping and some peaches to prep dessert for 20 people in less than 20 minutes. It doesn't get much easier that that.

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To make the crumble topping, gather your ingredients up. The butter should be soft but not melted. If it hasn't softened on the counter, you can microwave it…but start at 10 seconds. Too runny is harder to work with than too firm.

Add all the ingredients for the topping to the same bowl. I love my Kitchen Aid mixer for mixing these things together – but for many years I just used my clean dry hands and that certainly works
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As you begin to mix it will start to form buttery clumps.

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The topping is ready when all the big pieces are broken up. This is the crumbly goodness we are going for. Set the topping aside and move on to your fruit.

I would use about 5 apples for an 8 X 8 dish. Honestly, any variety will do for apple crisp. I have surely used them all at one time or another. For sweeter varieties I only use about 2 TBSP of sugar on the fruit, but a very tart variety might call for a bit more sugar added. I used Arlet this time.

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I don't use to use any peelers or gadgets when I prep my apples, just a really nice paring knife.

I find the apples are easiest to handle if I quarter them first. Then I remove the core from each slice and peel them that way. I am sure there are a million ways to do this well, but this is what I find the quickest.

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Fill up your dish at least two-thirds full of apples.

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I add a bit of sugar on to the apples, and like I said earlier how much depends on the natural sweetness of the variety I am using. Sprinkle the sugar on the apples right in the dish, then add the cinnamon – about 1 tsp. I mix this all up with my hands right in the dish. Go gently so as not to break up your apple slices.

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Now sprinkle the topping evenly across the fruit. See how the sun is streaming on to the crisp? Don't you just love the feeling of the sun coming through the windows in the fall? The warmth of the sun just feels so cozy, compared to the scorching heat of summer. Just another reason to love fall.

Pop this dish in the oven at 350. It takes about 35-40 minutes to cook – but this could vary again depending on the variety of apple. When it is done, the apples below should be bulling and begin to soften. Use a fork to sneak around the topping and check the apples and see if they are at firmness you like.

As a alternative, my mom pretty much always uses the microwave to cook her crisp. She covers the dish loosely with wax paper and she just loves this method. When she is using the frozen topping, she doesn't even bother thawing it first. She just crumbles it frozen on top of the fruit and calls it good.

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I like to serve my crisp with really good vanilla ice cream. I have also been known to drizzle some softened caramel over the whole thing when I serve it. But of course, not when there are diabetics around (that would just be mean) J They get plain Greek yogurt and some extra cinnamon instead.

Apple Crisp

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Servings: 8 servings


  • 1 ½ cups oats
  • ¾ Brown Sugar
  • ½ Cup flour
  • ½ Cup butter - softened
  • 5 Apples
  • 2 TBSP Sugar
  • 1 TSP Cinnamon


  1. Mix all ingredients together for the Crumble topping. Use a mixer or your clean, dry hands. Blend until all the large chunks are gone. Set Aside
  2. Peel and slice 5 apples and place in an 8 x 8 baking dish. Gently toss the apple slices with white sugar and cinnamon
  3. Cover apples evenly with Crumble Toppig
  4. Bake at 375 degrees for 35-40 minutes, uncovered.
  5. Serve warm with Vanilla Ice Cream


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