Apple Crisp

Washington is known for its apples.  Galas, Red Delicious, Granny Smiths, and my very favorite, Honey Crisps, all grow in my home state, and, let’s be honest, they’re the best apples in the world.  I love cooked apples; whether they’re in applesauce or pie, there’s something comforting about a warm soft apple with a hint of cinnamon.  That’s why I absolutely adore Tom Douglas’ apple crisp.  It has a crisp, buttery topping over sweet gooey apples.  And the very best part is that you can use any fruit that’s in season, including berries, peaches and rhubarb.  Serve this stuff warm with a scoop of vanilla ice cream, and I promise you’ll fall in love, too!

Shopping List

For the crisp topping:

  • 2/3 cup old-fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice

For the apples:

  • 8 medium apples (whichever are your favorites!)
  • 1/3 cup sugar (more or less depending on the sweetness of the apples)
  • Cinnamon for sprinkling over the apples


  • Preheat the oven to 350 degrees.
  • To make the crisp topping, combine the oats, brown sugar, flour and cinnamon in a bowl.


  • Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly.  Set aside.
  • Peel the apples, core them, and cut them into thin slices.


  • Toss the apples with the sugar.


  • Pour the apples into a 9-inch pie pan, sprinkle with cinnamon, and cover with the crisp topping.


  • Set the filled pie pan on a baking sheet to catch any juices, then place in the oven and bake until the topping is golden brown, the apples are soft, and the juices are bubbling, about 45 to 55 minutes.


  • Spoon portions of warm crisp into bowls and top with ice cream or whipped cream.

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