Apple Crisp

from Hardy Apples

My favorite apple recipe is a simple apple crisp cooked by my wife. The best apples to use are Bramley, Milwaukee, Bottle Greening or Rhode Island Greening – apples we have here but are very difficult to find in any store.  Cortland would do.  Adjust the ingredients dependant on the acidity of the apple (more acid, add more sugar).

Apple Filling

Toss 5-10 peeled, cored and sliced apples (number will depend on the size of the apple) with 1 tbsp sugar. Place in a buttered pie dish.



½ cup butter

½ cup sugar

½ cup oatmeal

½ cup sliced almonds or pecans

½ tsp vanilla

½ tsp cinnamon

Cover apples with topping mixture. Bake in a 350F oven for 50 to 55 minutes, or until the topping is golden brown, the juices are bubbling and the apples are tender.

Serve with your favourite whipped cream or ice cream.

Nada’s Tips & Tricks: This resembles my apple crisp but instead of the oatmeal, I add flour. This gives the topping a cake-crumble texture. Both are equally delicious!

Recipe used with permission by author Bob Osborne.