Recipe courtesy of
Of all the apple dishes like Pie, Pandowdy and all the rest, Apple Crisp is probably my favorite. And I don't use oatmeal in the Crisp, never understood that. This way it is actually crisp and works really well with the cooked apples. Easy to make and delicious. How can you go wrong? Enjoy!
  • 4 medium cooking apples (Rome Beauty, Northern Spy, Pink Lady, Golden Delicious), peeled, sliced
  • 2 granny smith apples, peeled and sliced
  • Note - You can use any kind of apples you want but with different kinds of apples you get a balance of soft and firm, sweet and tart. Your choice. You want about 6 cups of sliced apples.
  • 1 T lemon juice
  • 1/4 c packed brown sugar
  • 1 T flour
  • 1/2 t ground cinnamon
  • 2 T water
  • 1 c all-purpose flour
  • 2/3 c granulated sugar
  • 1/2 c butter, softened
  • Ice cream or whipped cream for topping
1.  Heat oven to 375°F. Spray bottom and sides of a deep casserole dish with cooking spray.
2.  Place the apples in a bowl and toss them with the lemon juice.
3.  Mix together the brown sugar, 1 T flour and the cinnamon in a small bowl and then add the mixture to the apples. Toss well until the apples are coated. Add the apple mixture to the casserole dish and spread out evenly.. Sprinkle the water over the apples.
4.  In medium bowl, add 1 cup of flour, granulated sugar and softened butter, Using a pastry blender or fork, work the mix until crumbly and then sprinkle it over the apples.
5.  Bake 45 to 50 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 10 minutes before serving.
Serve with ice cream or whipped cream.