Apple Crisp

Apple Crisp

We saw this Mark Bittman recipe in the New York Times. Very good as is, but, nevertheless, we've changed it a bit (less sugar, more spice). Below is how we make it now.
Course Dessert


  • 5 cups apples or pears, cored and sliced (no need to peel)
  • 1-1/2 tsp cinnamon
  • 5 T sugar (This is quite a bit less than original recipe but plenty sweet.)
  • 6 T butter, softened
  • 3/4 cup dry rolled oats (not instant)
  • 3/4 cup walnuts or pecans


  • Heat oven to 375.
  • In a large bowl, toss the fruit with 1/2 teaspoon the cinnamon and 1 tablespoon of the sugar.
  • Grease a baking pan: 8 inch square or 9 inch round works well.
  • In another bowl, stir together remaining cinnamon and sugar and oats and nuts. Add the butter and use clean hands to incorporate into the mixture.
  • Spread topping over fruit and bake about 40 minutes, until topping is lightly browned and fruit is tender.
  • Serve hot or cold or in between. Good with ice cream or whipped cream. Very good left over. Can re-heat in microwave if you wish.

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