Recipe: Apple Crisp


Photo by Dorothy Finley


October is all about apples! Check out this awesome recipe from our very own Betsy Moyer.

Apple Crisp


5 cups peeled & sliced apples (the apples I use are the Gravenstein from our front yard, but any sweet/tart cooking apples will be good.  Don’t use Red Delicious, they get a little mushy and loose their flavor).

2 TBS white sugar

2 TBS light brown sugar

½ cup rolled oats

½ cup packed brown sugar

¼ cup flour

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cinnamon

¼ cup butter at room temperature

¼ cup chopped nuts (walnuts or pecans)

Directions: place apples in a 2 qt baking dish and stir in the 2 TBS of white sugar and the 2 TBS of brown sugar.  For the topping, combine the oats, brown sugar, flour and spices.  Cut in the butter until the mixture is crumbly without any loose ingredients left in the bowl. Fold in nuts. Sprinkle the topping over the apples.  (I love this topping, so I usually double it for the 5 cups of apples). Bake in a 375 degree oven for 30-35 minutes or until the topping is golden and you can stick a fork through the apples. Serve warm with vanilla ice cream!

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