Tuesday, September 21, 2010

Not Your Grandma's Apple Crisp

So you looked at the title and thought, "What is she talking about?"  Well, this one is so simple and easy you can make it anytime, but it looks new and improved, not the same old thing we ate years ago! 
Helpful Hint: I find cute baking dishes at stores like T.J. Maxx, tag sales or church sales.  It's amazing how many people get rid of these.  They are really useful when you want to serve something but don't have time to fuss with creative design, it's the perfect solution!

Now to the recipe:

4 large green apples, cored and semi-peeled and cut into chucks
1 tablespoons fresh lemon juice
1/3 cup sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
1/3 cup oats
1/4 cup chopped walnuts (optional)


1) Preheat oven to 375. Put cut apples in pan you are going to bake in and toss with lemon juice.

2) In separate bowl mix sugar, cornstarch and 1 teaspoon cinnamon.  When mixed well toss with apples in the baking pan.

3) In a small food processor place flour, 1 teaspoon cinnamon, brown sugar, salt, and oats.  Pulse the mixture briefly and add the cold cubed butter.  When the mixture resembles a course meal its ready to place on top the apple mixture.  Stir in the walnuts if you wish before placing the mixture on top the apples!

 4) Bake at 375 for 35 minutes or so until the top is a golden brown.
Serve with Vanilla Bean Ice Cream on the side...YUM! 


  1. On Apple Crisp – what does “simi-peeled” mean? I’m not familiar w/ this term.
    Also, I have a similar recipe and it calls for buttering the baking dish first. Did you have any trouble w/ sticking on this one?

    Lastly, for those of us who don’t have a small food processor or who only get out the food processor once a year when making pesto, (that would be me), it might be good to mention the old fashioned way to blend this using two knives or pastry blender.

  2. Great questions:
    1) Semi-peeled means just partial peeled!
    2) You can butter the baking dish depending on the type of pan you use. I like glass or baking pans like the ones I have pictured above. They tend not to stick as much. The extra bonus is saving on the calorie intake (from the butter)
    3) You can use whatever method works for you. I love having a small food processor it just seems easier for me. But, if you want to use a pastry blender or two knives you can do that to! This is one of the reasons you will not see many baking recipes. I love food to be easy to make and good without too much fuss. When baking most of the time the measurements need to be exact. Enjoy cooking and thanks again for the comments:)


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