Recipe by: Kim Norman


apple crisp


  • ¾ cup all-purpose flour, leveled
  • ¼ cup packed light-brown sugar
  • ½ tsp salt
  • ½ cup plus 2 Tbsp sugar
  • 8 Tbsp (1 stick / 113 g) unsalted butter, cold, cut into small cubes
  • 1 cup rolled oats (not quick-cooking)
  • 1.4 kg (3 pounds) apples (such as Empire, Gala, or Braeburn) peeled, cored, and cut into ½ – inch chunks
  • 2 Tbsp fresh lemon juice
  • ½ tsp ground cinnamon


apple crisp 2

Preheat oven to 190 C (375 F).

  • In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar.
  • Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal.
  • Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form.
  • Transfer to freezer to chill while you prepare apples.
  • In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar.
  • Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture.
  • Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes.
  • Let cool 10 minutes before serving.
  • Serve with vanilla ice cream.

Download PDF here: Kim Norman N. American Easy Apple Crisp