Apple Crisp

"From Ricardo."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Lalaloula photo by Lalaloula
photo by alligirl photo by alligirl
photo by diner524 photo by diner524
photo by wicked cook 46 photo by wicked cook 46
Ready In:
1hr 5mins




  • Put rack in bottom of oven. Preheat to 350°F.
  • Crisp: In a bowl, mix oat, flour and brown sugar. Add butter and stir well. Set aside.
  • Garnish: In another bowl, mix brown sugar and cinnamon. Add apples, lemon juice and stir well.
  • Spread the garnish in a square baking dish of 8 inches. Cover with the crisp. Cook in oven about 50 minutes. Let cool.
  • Serve lukewarm or at room temperature. Delicious with vanilla ice cream.

Questions & Replies

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  1. Although this was DELICIOUS, my only complaint was that my husband was saying it was "watery" instead of turning into a creamy sauce. Then I realized that the filling has no thickener. Anyway, I would have given it 5 stars, but had to deduct because of the hubs complaint. :( Oh and 50 minutes for us was perfect, I did slice my apples a little thick though.
  2. Great recipe! I love the apple-to-crisp topping ratio. The spices were just right. My only concern is the cooking time. I was skeptical about the "50 min" indicated on the recipe. It seemed too long as most crips cook in 35 minutes. I ended up taking mine out 15 minutes shy of the full time and it was done. As a matter of fact...a bit "overdone" for me at that time. Be sure to always check just to make sure. The smell of the crisp should be like a "warm fall day" and not a "midnight bonfire."
  3. I enjoyed this for a nice afternoon treat. I scaled the recipe down for 2 and used fuji apples. Thanks! (Edited to add stars)
  4. This recipe is wonderful! The crisp comes out so juicy, but not soggy with a lovely crunchy crust and intense apple, cinnamon flavour. Mmmm, sooooo good!<br/>I used a variety of sweet and sour apples, left out the sugar in the filling, upped the cinnamon and reduced the butter a tad. It worked out wonderfully and everyone enjoyed it.<br/>My crisp only needed 35 minutes in total and I had to cover it after 20 to prevent over browning on top.<br/>THANK YOU SO MUCh for sharing another keeper with us, Boomie!<br/>Made and reviewed for Aussie/NZ Recipe Swap #49 February 2011.
  5. Yummy quick dessert! I reduced this to 2 servings and it cooked in about 35 minutes. I think I will add nuts next time, as I wanted just a bit more crunch, but that is a personal preference! Thanks for sharing, Boomette!


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