Apple Crisp

Apple Crisp Recipe

When it comes to my sugar intake, I generally gravitate towards cakes + cookies and sometimes forget just how much I love fruit-based desserts. Galettes, pies, crisps… all of them. I knew I wanted to make an apple-based treat and stumbled upon this recipe that sealed the deal. An adaption of the original Deerfield Academy apple crisp? That had to be good! Plus, the fact that the topping was sugar-based rather than oatmeal-based seemed like an extra perk. I made a few other adaptions (used different apples, added some oats to the apple mixture, tossed in some nutmeg) and the result was wonderful. A really sweet, crunchy topping (and I even reduced the amount of brown sugar from the original recipe!) and the entire apartment smelled like fall. Ingredients are fairly basic and other than slicing the apples, it’s a pretty quick fix. Definitely something to have in your arsenal for those fall potlucks! :)

Apple Crisp
Adapted from Super Nummy Yo!


For the filling:
– 9 apples (I used Gala)
– 1/2 cup old fashioned oats
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– justice of half a lemon

For the topping:
– 1/4 cup brown sugar
– 1/2 cup granulated sugar
– 1 cup flour
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 stick butter


Preheat oven to 375F.

Peel, remove core, and thinly slice apples to fit a 9in pie dish (or a 13×9 baking pan like I did… it’s thinner but still worked out well!).

Put apples in a large bowl, add lemon juice, and sprinkle with cinnamon + nutmeg. Stir to evenly coat apple slices. Stir in oats.

In separate medium-sized bowl, whisk sugar, flour, cinnamon, and nutmeg. Mix to get rid of brown sugar lumps, using your hands if needed.

Cut butter into small, equal-sized pieces and add to flour/sugar mixture. Cut through/mix by hand until butter disappears and mixture is clumpy.

Transfer apples into baking pan and evenly coat with topping. There will be a thick layer — mmm yummy!

Bake for approximately 40 minutes or until topping is golden brown. The apples were peaking out from the sides so I could see that they’d baked through, too.

Photos by Monica Dutia

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