Apple Crisp

Sometimes, you have those weeks where all you want to do is bake (more like every day…). But my teachers, well, they’d rather have their homework done than fresh baked cookies. I beg to differ. But a crisp, well that’s an exception. I couldn’t just leave the apples all alone until they got all bruised and mushy, and I was ready for fall baking to truly begin. Now that the season is here, I can’t wait to make some more delicious apple and pumpkin dishes fill my kitchen with the enticing aroma of cinnamon and nutmeg. What’s not to love?

This crisp is the epitome of fall. Between the apples and the scents of cinnamon and nutmeg and allspice, I was in baking heaven. Fall is my favorite season for many reasons, (not just because of my birthday!) but because of all the baking amazingness that I’ve just been waiting to try. This was a great way to start off the fall baking season, and this is just the beginning!

Apple Crisp: Modified from Martha Stewart


  • 3/4 cup all purpose flour
  • 1/4 brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cut up into small pieces
  • 1/2 cup old fashioned oats
  • 1/2 cup cinnamon cheerios**
  • 3 pounds apples (I used Granny Smith because I like mine more tart), peeled, cored, and cut into 1/2 inch cubes
  • 2 teaspoons lemon juice (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (freshly ground is the best!)
  • 1/8 teaspoon ground allspice


  1. Preheat the oven to 375 and grease a 2 quart baking dish.
  2. In a medium sized bowl, Mix together the flour, brown sugar, and 2 tablespoons granulated sugar. Cut the butter into the mixture, using either a pastry cutter or by hand (That’s what I did, it turned out great) until it resembles the texture of coarse meal. Add the oats and the cheerios until combined.
  3. In another bowl, toss the apples with the cinnamon, nutmeg, allspice, 1/2 cup granulated sugar, and if using, lemon juice. Transfer to the baking dish and sprinkle the crumble over the top of the apples. Bake for  55-65 minutes, or until the sides are bubbling and the top is a golden brown color.

If you’re looking for one of the most delicious ways to start off your fall baking, you can be sure that this recipe’s a winner! 🙂



4 thoughts on “Apple Crisp

  1. Deanna September 23, 2011 / 1:36 am

    That’s such a good idea to use cinnamon cheerios in the topping!

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