Apple Crisp Recipe

God Bless my Grandmother.  She always has the best recipes. 🙂

This one was, of course, awesome too.  I made this for our Lancaster County Cookbook Club April meeting.  Like our Facebook Cookbook Club, our theme was to make a dish with your favorite spice.  Again, I chose nutmeg (like I did for this Sweet Potato Pie recipe). The beauty of our Lancaster County Cookbook Club is that we actually get together and taste test all the recipes.  It is a beautiful thing, people.  I highly recommend it.


The filling

**The filling amounts on the original recipe actually gave me enough filling to do two apple crisps with the sizes of pans I was using! One for cookbook club and one for us to eat at home…yay!


The topping

**From the original recipe, I doubled the topping because of the extra surface area from doing two pans.



This is how you wrap the foil around the edges.  Take a long piece of foil, fold it in half, and wrap it around the edge of the pans.  Fold it down around the edges of the pan to prevent crisping.


Served with a scoop of Butter Pecan ice cream or Vanilla Bean ice cream.



Makes a Deep 9”x13”x 2” Stoneware Dish (or (2) 3 Qt. Pans**)

Preheat Oven to 350 degrees. Using softened Butter generously grease deep 9”x13”x 2” Stoneware Dish (or Two 3 Qt. Pans**).

10 Cups Peeled Cored, Sliced, Rome or McIntosh (slice Apples  into thick slices) (about 11 big Apples)

  • 1 ½ Tbs. Freshly Squeezed Lemon Juice

Combine Apples and Lemon Juice in a large bowl; set aside.

  • 1 Cup Granulated Sugar
  • 1/3 Cup All-Purpose Flour
  • ¼ Tsp. Salt
  • 1 ½ Tsp. Ground Cinnamon
  • ¼ Tsp. Freshly Grated Nutmeg

Using a whisk, combine Sugar, Flour, Salt, Cinnamon, and Nutmeg; mix with Apples, to evenly coat. Spread Apples evenly in bottom of Dish; set aside.

TOPPING: (Double topping if using two 3 Qt. pans**)

  • 1 Cup All-Purpose Flour                             
  • 1 Cup Medium Brown Sugar                     
  • ½ Tsp. Ground Cinnamon                        
  • ¼ Tsp. Freshly Grated Nutmeg              
  • ¼ Tsp. Salt                                                         
  • ¼ Tsp. Baking Powder
  • ¼ Tsp. Baking Soda
  • 1 Cup Quick Rolled Oats
  • 10 Tbs. Unsalted Butter (melted)
  • ½ Cup + 2 Tbs. Coarsely Chopped Pecans, Optional
  • ½ Cup + 2 Tbs. Hot Water

Combine Flour, Sugar, Cinnamon, Nutmeg, Salt, Baking Powder, and Baking Soda in a large mixing Bowl; add Oats. Add melted Butter and mix, using a fork, till all is moistened with Butter.

Sprinkle the Topping evenly over the Apples; pressing and smoothing it down gently with a spoon; sprinkle Pecans over top.

Pour the ½ Cup plus 2 Tbs. Hot Water over all.

Make a collar with the foil (dull side out) bending top over somewhat (leave an opening) to almost cover top of Apple Crisp, to keep edges and top of Apple Crisp from over browning.

Bake Dish on center Oven Rack for 53 minutes (48 minutes for McIntosh Apples); remove foil and bake 17 more minutes (15 minutes for McIntosh Apples).

Remove Dish to Wire Rack to cool for about 2 hours.

Serve with Vanilla Bean or Butter Pecan Ice Cream, if desired.


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