Amy Clark

A Good Old-Fashioned Apple Crisp

A good blogger would have had an incredible picture of this apple crisp, but a good daughter was too busy preparing it for her parents. There are times were life gets in the way of my food photography and this was one of those times.

I love my quick apple crisp recipe (scroll to snack #2), but since my cake mixes are being used for my new favorite peanut butter cookies, I thought this would be a good time to try making an apple crisp the good old-fashioned way.

I found a recipe that I thought would fit the bill perfectly for an evening with my parents. I prepared the skillet ziti with chicken & broccoli, a big batch of breadsticks, this apple crisp and some decaf coffee to polish it all off.

The dinner turned out delicious and this apple crisp was perfection. This recipe is not too sweet and the crumbly topping came together beautifully. I used Granny Smith apples because I like how sturdy they are and how they can hold up to just about any bit of baking. I am also fond of a tart apple with a sweet topping. I served the crisp with a big scoop of Cool Whip.

The frugal gal in me can never waste anything though and while I worked on the rest of the dinner, the apple peelings and cores were simmering away (in water) on our stove, sprinkled with a little cinnamon from the pantry. It smelled like apple pie all day as I tidied the house and got everything ready for a fun evening.

I hope you can give this recipe a try- it was a great way to polish a meal off.

Apple Crisp (The Good Old-Fashioned Way)

6 cups sliced, peeled apples
1/4 cup sugar
2 tablespoons lemon juice
3/4 cup rolled oat
1/2 cup brown sugar
1/2 cup flour
1 teaspoon ground cinnamon
1/3 cup butter or margarine

Preheat oven to 350F degrees. Place apples in a buttered 2-quart casserole dish. Sprinkle with sugar and lemon juice. In a small bowl, combine rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut butter into mixture until the mixture is crumbly. Sprinkle over the apples. Bake for 40 minutes or until apples are tender.

Published October 06, 2008 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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