Crispy Apple-y Apple Crisp

I love watching apples baking. If you use a clear baking dish to prepare your apple crisp and you turn the oven light on and peek in, you can see some beautiful bubbly action going on with the apples and the butter. And if you open the oven just an inch or so and let the amazing smells float into the house, you’ll be happy for hours.

Apple crisp is one of the first things I ever made for Nick. This was way back when I wasn’t sure if he was hanging out at my apartment because he wanted to hang out with me or because he wanted to do his laundry for free and dessert seemed like a good way to keep him around. I can no longer remember exactly where this recipe comes from; it’s a hybrid between something I saw in a cookbook and my Auntie Pam’s family recipe.

Any good baking apple will work, but I used a combination of granny smiths and macouns. I also love using yellow delicious apples for baking. Typically I use rolled oats in this recipe, but since the store only had steel cut, I gave that a whirl and although the texture is quite different, it tasted just as it is supposed to. The final teaspoon of cinnamon for the top, if possible, should be freshly grated from a cinnamon stick. It will be more potent and slightly coarser.

Other than the time it takes to peel and slice the apples (if you don’t have fancy gadgets), this dessert comes together quickly which makes it preferable to an apple pie in my book. I don’t have the patience for pie crusts. Layer the apples early in the day, stick them in the fridge. The batter will come together in a matter of minutes (just enough time to preheat your oven) and then in 40 minutes you’ll be in apple heaven.


 Crispy Apple-y Apple Crisp

  • 5 large apples, peeled and thinly sliced
  • Juice from ½ a lemon
  • 1 cup flour
  • 1 cup sugar
  • 1 cup steel cut oats or rolled oats
  • 1 tsp baking powder
  • 2 tsp plus 1 tsp cinnamon, divided
  • ½ tsp nutmeg
  • 2 eggs, beaten
  • 1 stick butter, melted

Preheat the oven to 400 degrees.

Layer the apple slices in a lightly greased 9×13” baking dish. Squeeze the lemon juice evenly over the top to prevent the apples from oxidizing; make sure not to get any lemon seeds in the apples.

Mix the flour, sugar, oats, baking powder, 2 tsp of cinnamon, and the nutmeg in a large bowl. Add the eggs and mix until a batter has been formed. Spread the batter evenly over the apples and then pour the butter evenly over the top. Sprinkle with the remaining cinnamon and bake for 40 minutes.

Serve plain or with a big scoop of vanilla ice cream on top.


2 responses to “Crispy Apple-y Apple Crisp

  1. You’ve done a good job there – whenever I;ve tried to cook with apples they go all brown (i think im too slow with the preparation!?)

    • The lemon juice should keep them from turning brown before you can finish putting everything together. But even if they do start to turn a little brown, it won’t affect the taste (as long as the apples are ripe and not on the verge of spoiling), so bake away because they’ll become golden in the oven anyway!

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