Apple Crisp

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With the crispness of Fall in the air~what could be more fitting and delicious than a classic apple crisp. I love mixing several apple varieties together~you get a great taste and texture. I’ve been preparing this dessert since 1966. I was twelve years old and prepared the stuffing and this apple crisp for Thanksgiving that year~those were the days. It was a huge success then and will thrill your guests now. The whole house will fill with the aroma of apples and cinnamon, what could be better?

Serves Eight


2 Pounds Granny Smith Apples (Peeled/Cubed)

2 Pounds Golden Delicious Apples (Peeled/Cubed)

Juice of ½ Lemon

½ Tsp. Cinnamon

¼ Tsp. Nutmeg

¼ Tsp. Ground Ginger

¼ Cup Granulated Sugar


¾ Cup Oats

¾ Cup Flour

¾ Cup Sugar

½ Cup Walnuts

1 Tsp. Teaspoon Cinnamon

4 Tbsp. Unsalted Butter

2 Tablespoons Oil

Heat oven to 350 degrees.

Toss apples with spices, lemon, sugar in a sauté pan. Cook on low heat for a few minutes until the apples just begin to render juices. Place the partially cooked apples in a baking dish.

Mix the topping ingredients together with your hands in a bowl. Mix until the mixture looks course and lumpy. Place the topping on the apples and roughly smooth out with your hands. Bake until the top is brown and crispy and the apples look done (and have shrunk up by a third). Serve with a dollop of whipped cream or vanilla ice cream.