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Apple Crisp

Posted by on October 31, 2011

Autumn. Cool breezes, old sweaters and steaming mugs of apple cider. I love fall!

And I LOVE the baking possibilities that it brings.

Apple Crisp is an autumn favorite in our house. It’s easy to throw together and is fantastic with vanilla ice cream. This recipe, like many others, is courtesy of my Mom, the Mistress of Baking.


2 sticks of butter, cut into small pieces*

2.5 cups of flour

2 tsp.  cinnamon

1/8 tsp. cardamom

1.5 cup dark brown sugar

2/3 cup white sugar


1. Crumble flour, butter, sugar and spices together with pastry cutter, until it looks like homogenous crumbs.

2. Peel and cut 8 apples and put into lightly buttered 9×13 pan.

3. Top evenly with crumbs and bake at  375 for approximately. 30mins.  Remove when apples are bubbling, crumbs are deep golden brown and apples test soft when pierced with tester or knife. Allow to cool slightly and enjoy!

*I’m looking for a way to make this more healthy. Any ideas about how to use less/substitute butter?

5 Responses to Apple Crisp

  1. (Dad)

    The solution to using less butter is to use more sugar!

  2. Lindsay

    Nice! I’m also a big fan of apple crisp. I’m surprised your recipe doesn’t include oats. My suggestions:
    1. Substitute oats for 1/2 the flour. More fiber/protein/iron, plus they spread the intake of sugar over a longer period, so the sugar doesn’t make your blood sugar levels spike as much.
    2. Use vegetable oil, like canola, for about 1/2 the butter. I wouldn’t remove the butter completely – it really changes the flavour and consistency of the crisp.
    3. Use less sugar. The apples provide some sweetness already; I think you could decrease the amount and still thoroughly enjoy your crisp!

  3. Team Oyeniyi

    Yummy! Sounds like Apple Crumble with another name, perhaps? Used tobe my fav at boarding school!

Thoughts? I love hearing from you!