Apple Crisp II

“Home is where you are loved the most and act the worst.” –Marjorie Pay Hinckley

Photo and recipe from

  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Tip from reviewer: Try using 1/2 brown sugar and 1/2 white for the apple mixture. 2) Add fresh ground nutmeg, vanilla extract, and raisins. 3)  Omit the h20 and 4) Add a heaping spoonful of gourmet butterscotch caramel ice cream topping to the apple mix-TRUST ME on this one! In the beginning, I had a hard time with my crumble mix being ‘crumbly’ until I figured out to lightly press it down into the bowl, chill it for at least 30m and then break it up with a fork. Letting the butter in the mix re-harden really makes a BIG difference in the final crumble factor. Also, you must use real butter, margarine won’t have the same effect for this recipe. I’ll often assemble this earlier in the day and leave it in the fridge, then just before dinner, break up the crumble, top and bake while we eat. I always serve with vanilla bean ice cream and have ALWAYS gotten rave reviews with this one.

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