Irene's Apple Crisp

I often credit my mother, Irene, for many of the recipes that I use on my blog. The reason is simple; she is a fabulous cook. Here is her recipe and technique for an unbelievably delicious apple crisp. 


  • 10-14 Granny Smith Apples (medium sized)
  • 4 cups of dry oats 
  • 2 cups of flour
  • 1 cup of butter or margarine 
  • 2 1/2 cups brown sugar
  • 3/4 cups white sugar
  • 1/4 cup cinnamon 


Combine butter or margarine, brown sugar, oats and flour with hands into a crumbly mixture. Consistency is important so altering ingredients accordingly may be required. Set aside. 

Peel and slice apples into thin pieces approximately 1/4 inch thick. Toss with white sugar and cinnamon. Adjust to taste. 

Spread crumb topping into bottom of 9x13" or large dish of your choice. Layer the apples on top of the crumb mixture. Top with remaining crumb topping to cover the dish. 

Bake at 350. Watch the topping--if it becomes too dark, tent loosely with foil. Bake approximately 45 minutes or until the edges bubble. Serve plain or à la mode.