What’s the Apple of Your Eye? Apple Crisp is Mine

Matt Swaim, Sonrise morning show on Sacred Heart radio, chatted today about apples. Was it an apple that Eve tempted Adam with? Some Bible scholars believe it could have been an apricot or pomegranate, which were indigenous fruits in the Middle East. Then again, apples did flourish in ancient Egypt and Palestine and the Bible makes references to the apple – if you have some extra time, check it out and you’ll find apples mentioned throughout scripture.
With apple season here, I wanted to share a couple nice recipes. I hope you like them.

To make a classic apple crisp, leave out the plums and up the apples to 4 cups.


3 cups peeled apple slices

1 cup plum slices – you can leave unpeeled

Juice of one lemon

3/4 cup all-purpose flour

1-1/2 teaspoons cinnamon or apple pie spice

1/8 teaspoon salt

1 cup packed light or dark brown sugar

6 tablespoons chilled butter, cut into small pieces

8×8 baking dish


Spray or butter baking dish.

Preheat oven to 350 degrees F.

Toss apples and plums with lemon juice.

Pour into baking dish.

Blend flour, cinnamon, salt and brown sugar together.

Add butter, stir and mix until coarse crumbs are formed. Use a pastry cutter, forks or food processor. 

Sprinkle over apple mixture, and pat topping down gently with spatula. 

Bake 50-60 minutes, or until fruit is tender.

If topping browns too quickly, tent with foil and continue baking. 

Serve warm or chilled, with a dollop of whipped cream or vanilla or salted caramel ice cream.

Yield: Serves 6. 

Don’t pitch peels!

Dehydrate and add to hot teas

Swap it out

Feel free to use a flour, sugar and butter substitute.

Use a combo of pears and apples or simply all apples.

Unpeeled Apple Crisp

Serves 8 – 10

6 medium-crisp apples (Granny Smiths or Jonathans both work well)

¼ C sugar

1 tsp ground cinnamon

½ C all-purpose flour

½ C rolled oats

½ C sugar

1 C coarsely chopped pecans or walnuts

1/8 tsp salt

5 T cold unsalted butter, chopped into small pieces

Preheat the over to 350 degrees.

In a large bowl mix the sugar and cinnamon together until well incorporated. Halve, quarter and core the apples. Cut each quarter into about 6 square chunks. Add the apple chunks to the bowl and toss well with the cinnamon-sugar mixture.

Spread the apple mixture evenly into a well-buttered 2-quart baking dish.

In a medium size bowl combine the flour, oats, sugar, nuts and salt. Mix well. Using your hands work the butter pieces into the mixture until it is crumbly. 

Spread the topping evenly over the apples. Bake until the top is browned and the juices are bubbling, about 1¼ – 1½ hours.

Best with whipped cream, also good with vanilla ice cream.

2 thoughts on “What’s the Apple of Your Eye? Apple Crisp is Mine

  1. Oh my goodness, this is almost the same recipe as my mother-in-law always used. It is Scotch pie from the book “look no further” by HOUGEN. Marion Orourke, my mother-in-law was a great inspiration for my cooking and baking.

    Sent from my iPhone



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