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Recipe: Apple Crisp

I have made this recipe a few times now, and I thought I would share it in case anyone else has some apples they need to use up (I have a couple of crates!). And posting it allows me to keep a handy record of the changes I have made. One of these days, I'll transfer all my notecard-recorded recipes into a notebook, but until I do, this is a nice way to organize them.

Let me know if you make the crisp and what you think. Bon appétit !

This is adapted from "Potluck Apple Crisp" on tasteofhome.com


Apple filling:

  • 12 medium apples, sliced & peeled 1

  • 1 cup sugar (200 g)2

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

Crust and Topping:

  • 1/2 cup shortening (95g)

  • 1/2 cup butter, softened (113g)

  • 1 cup packed brown sugar (I use 200g raw sugar with 1T molasses)

  • 1-1/2 cups all-purpose flour (210g)

  • 1-1/2 cups old-fashioned oats (150g)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


Preheat oven to 400°F (205°C) In a Dutch oven or heavy pot, combine apples, sugar, cinnamon and nutmeg; cook and stir over medium heat just until apples are tender. Cover the pot if the apples are drying out too much.

Set aside.

In a large bowl, cream the shortening, butter and brown sugar. Combine the flour, oats, baking soda and salt. Add to creamed mixture and mix well. Pat half of flour mixture into a greased 13x9-in. baking dish and bake for 10-15 minutes, long enough for the crust to start to set.3

Remove from oven and spread apples over top while still hot. Crumble remaining flour mixture over apples. Bake at 400°F (205°C) for 25-30 minutes or until golden brown. Serve warm with ice cream or whipped cream if desired.


1. I use an apple peeler that cores and slices the apples at the same time. I then break these slices into quarters. I also use about four kinds of apples for different flavor notes. If you buy organic apples, save your peels and cores to make Apple Scrap Jam. So easy and delicious.
2. Two cups of sugar is called for in the original recipe calls, which is just way too much for my taste. Depending on your preferences and apples, I would err on the side of less sugar and work your way up. I put only 1/3 cup the 2nd time I made it and found it fine.
3. The original recipe calls for adding the apples over an unbaked crust, which I did the first time. However, the bottom crust was lost in a total mush with the apple filling and was a bit gritty in the mouth. I much prefer to pre-bake the bottom first. Your tastebuds may disagree. 3)


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