week 39: stephanie’s pick – Apple Crisp

we went apple picking on saturday and came back home with an abundance of freshly picked apples. apple picking is definitely one of my favorite things about autumn. baking apple crisp was a natural choice to use up the 30 pounds of apples we have in our fridge. with six tests coming up this week (ugh) i wasn’t allowed to bake, so my mom made this for us last night. i helped preheat the oven though and i certainly helped eat it! as with most desserts around here, it barely lasted a day in our house. i’ve been helping my mom make apple crisp for as long as i can remember and it is always a classic.


Betty’s Apple Crisp

Serves 6


4 cups of medium, tart cooking apples (try Granny Smith), sliced (about 4 apples)
3/4 cup of packed light brown sugar
1/2 cup of all purpose flour
1/2 cup of old-fashioned oats
1/3 cup of butter, softened
3/4 tsp of ground cinnamon
3/4 tsp of ground nutmeg


Heat oven to 375° F. Grease bottom and sides of 8-inch square pan with butter. Spread sliced apples in pan. In a medium bowl, combine remaining ingredients until well-mixed; sprinkle over apples in pan. Bake for 30 minutes or until topping is golden brown and apples are tender.

Serve warm with a scoop of pumpkin ice cream or drizzle with salted caramel.


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