Let there be apple crisp

Faced with the “one slow cooker, two things I want to cook in it” dilemma on Thursday, I decided to be brave and attempt a none-slow-cooker apple crisp recipe. Allrecipes.com had a great one:


  • 10 cups all-purpose apples, peeled, cored and sliced (about 10 medium-size apples)
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter (a stick), room temperature


  1. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  2. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and butter together. Crumble evenly over the apple mixture.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

It tastes great with ice cream!

(I have made some modifications to the original recipe. It calls for 1/2 cup of water, but 1/4 seems plenty. The butter in the original is melted; I have read somewhere that room-temperature butter makes for better crumbling, so that’s what I did. Also, some reviewers suggested doubling up on the crust – I wasn’t quite so ambitious, but did add a little extra brown sugar, flour, and oats to the mix. Oh, and I have only made it with sweet apples (Empire, I believe) so far; will be interesting to tray Granny Smith ones instead.)


3 thoughts on “Let there be apple crisp

  1. You were right about the melted butter. I had a recipe for the same type of topping, and finally changed it to softened butter instead. The melted doesn’t work right.


  2. Good to know that my sufferings with softened butter are not misguided 😉

    Oh, and the crisp tastes good with Granny Smith apples, too.


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