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 of brown sugar
  • 3/4 cups of white sugar
  • 1/4 cup of 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. 

Apple Crisp
Apple Crisp

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

Apple Crisp
Apple Crisp
Apple Crisp
Apple Crisp

Spread crumb topping into the bottom of 9×13″ or a 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. 

Apple Crisp

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Lesley Wolman

All things fabulous! ❤️️

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