Apple Crisp - Recipe

     I think I like apple crisp as much as I do apple pie.  Maybe even a bit more.  Let's be honest.  It is all about the topping.  The apples are a delightful addition with their juicy, sweet, and tart flavor, but it is the crumbly, brown sugar, oatmeal topping that we crave.  Mixing in the butter to a fine crumb is a key to making this crisp topping.  This will bring you accolades, and you will wonder why you don't make it more often.

Apple Crisp

(Serves 15 Pieces)


3 lb Granny Smith Apples
1 tsp. Cinnamon
2 T. Regular All Purpose Flour
1/2 c. Organic Pure Cane Sugar


1 c. Regular All Purpose Flour
1 c. Brown Sugar
1 c. Oatmeal
1 tsp. Cinnamon
1/4 tsp. Cardamom
1/2 c. Goat Butter

Preheat oven to 425 degrees Fahrenheit.  Grease a 9 x13 inch baking pan.  For the filling:  peel and slice the apples into thin slices, then place in a large bowl.  Add cinnamon, flour, and sugar.  Mix and toss with your hands to coat the apples evenly.  Set aside.  In a separate mixing bowl, combine the dry topping ingredients and whisk together.  Cut in the butter.  Using two forks, mash and work the butter into the dry ingredients until it is a fine crumb.  This will take a few minutes.  Distribute the apples in the baking pan.  Then distribute the topping evenly over the top, but leave a small opening in the middle to reveal the apples.  Bake uncovered for 15 minutes.  Reduce the oven to 350 degrees Fahrenheit.  Bake another 30-45 minutes until the apples are soft and the juice bubbles in the middle opening.  All you need to look for is one tiny bubble to let you know that it has reached a temperature to cook the flour and has clear juice.  Sometimes it is hard to see if the apples are not very juicy.  If that is the case, carefully lift an apple in the center up with a fork to see if the juice underneath is bubbling.  If it is browning too fast, loosely cover with foil.  Once it is done, keep the topping crisp by storing at room temperature uncovered for up to two days.


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