Now that we’re well into Autumn, and in the midst of apple-picking season, I thought it appropriate to share the story of my Apple Crisp recipe which started out as Good ‘Ole American Apple Pie years ago, and transformed into my award-winning signature dish, the one most often requested by family and friends alike. 
A couple of decades ago, my Mother-In-Law, Rosie had officially made me in charge of Thanksgiving apple pie, after the first time she had it. Mind you, Rosie could make a great pie and my father-in-law Don was a pie connoisseur – perhaps self-proclaimed; but trust me, the man knew pie so it was the ultimate compliment from both of them!
A few years later, very dear friends of our family, Randy and Elaine had moved to a new city and we were invited to their open-house, which was pot-luck. While I wanted to take pie, I knew one measly 9” pie was not going to be enough. So, I decided to make apple pie in my trusty HENN deep dish 9 x 13” stoneware pan. Then, instead of using a crust on top, I blended a divine concoction of butter, whole oats and brown sugar and spread it all over the top and voila, Apple Crisp! 
We journeyed the 2 1/2 hours with our 3 kids in our grey Dodge Caravan with that apple crisp, smelling absolutely heavenly all the way there. Upon arrival, Elaine graciously took my stoneware pan full of apple-licous love and added it to the table of desserts, while we made our acquaintances with the other guests, and toured the beautifully wooded property.
It was a perfect late summer evening, with loads of great food, and singing and dancing to a live bluegrass band with folks of all ages. I’ll never forget the lady with the lovely silver hair, who came up to thank me for bringing the “delicious crisp” which evoked memories of her childhood. She tasted my dessert and searched out Elaine to find out “who on earth made it”, as it immediately took her back decades to a much simpler time, when scratch baking was common practice. She explained that the aroma and flavor instantaneously brought back a flood of great memories of her mother’s baking, and she was able to reconnect with her mother who had passed well over 40 years earlier.
Needless to say, I was not only honored but also taken aback at this woman’s response, as it was one of the first times I really understood the connection of food to the human spirit from someone else’s perspective. It made me realize that my passion for baking and cooking was a gift. Seeing the joy that a home cooked meal or recipe can bring people has been the inspiration to hewn my craft ever since and even start this blog.
I know this recipe seems quite long and involved (and perhaps it is) but it’s the love that makes this one special….ENJOY making great memories for your friends and family!
Ingredients
- Your favorite crust for a 2-crust pie or
- 2 C All Purpose Flour
- 6 Tbsp Butter (cubed and chilled)
- 6 Tbsp Shortening (cubed and chilled)
- 1/4 - 1/2 C ice cold water
- 8-9 large Granny Smith Apples
- 2-3 large Gala Apples
- 2 1/2 C White Sugar
- 2-3 Tbsp Ground Cinnamon (to taste)
- 1/2 Tsp Ground Nutmeg (freshly ground nutmeg has love included)
- 2 Tbsp All Purpose Flour
- 2 Tbsp Corn Starch
- 2 1/2 Cups Old Fashioned Whole Oats
- 3/4 Stick Salted Butter (slightly softened, but not melted)
- 1 C Brown Sugar
Instructions
- In a food processor, pulse flour and butter for a minute or until the mixture resembles a gravel consistency.
- With processor on low, slowly add water until dough forms into a ball. Do not add more water than needed to form a dough ball.
- Remove ball from processor, and place on a lightly floured surface. Kneed dough for a minute or two then wrap tightly in plastic wrap and chill for at least an hour before use.
- Peel and core all apples.
- Thinly slice apples and place even amounts into 2 large mixing bowls Note: I usually get 36-40 slices per apple. Thin slices result in more surfaces being covered with the delicious cinnamon-sugar mixture and also create incredible layers of apple-licous love! 2 Mixing Bowls will make it easier to stir in the cinnamon-sugar mixture without making a mess!
- In a separate small mixing bowl combine white sugar, cinnamon, nutmeg, flour and corn starch with a whisk until completely incorporated.
- Pour half of the cinnamon-sugar mixture into each bowl of apples.
- Gently stir the the apples with a rubber spatula so that the mixture covers each and every slice by using the folding technique Take the spatula and “fold up” from the bottom of the bowl, allowing the mixture to combine with the apples, without tearing the slices
- Once all of the slices are covered, set aside and allow the apples to macerate the sugar will bring out the juice in the apples which will make a wonderful sauce
- Remove pie crust from the refrigerator and roll out into a large rectangle on a floured surface. While you can do this in one full sheet, I usually divide the dough in half and work half the pan at a time. Line the bottom and sides of the 9 x 13 with the dough leaving enough dough at the top to do a nice fluted edge. You should also have a few dough scraps left over, to cut out some seasonal decorative pieces for the top of the apple crisp, like stars, leaves, apples, hearts, etc.
- In a medium mixing bowl, combine oats, butter and brown sugar. I find the easiest way to incorporate the butter with the sugar and oats is to just use my hands and mix and crumble until the butter has coated all of the oats. The mixture should be somewhat moist and crumbly.
- Gently stir apples before you start to layer them into the crust-lined pan. You’ll notice a thick sauce has developed, which will be used once you have used all of the apples.
- Layer apples into the pan, working your way around the edges then filling in the middle for each layer. Yes, this takes time and patience, but it’s well worth the effort and it shows how much love there is in this recipe!
- Once all of the apples are in, slowly pour the left-over cinnamon-sugar-applesauce all over the apples, making sure to get even coverage throughout the pan. The sauce will sink down into the layers of apples and thicken up during the baking process.
- Spread the oat mixture all over the apples, in a nice even layer.
- Place decorative dough pieces on top of the oats.
- Bake for 10 minutes in a 425F pre-heated oven.
- After 10 minutes, reduce heat to 375F and cover the pan with foil (to prevent the crust and topping from burning) and bake for 45 minutes.
- Uncover and bake 10-15 minutes longer to get a nice golden crust on top.
- Remove from oven and cool most of the way or completely before serving.
Notes
Apple crisp is incredible on its own, but pairs well with good ‘ole fashioned vanilla ice cream. It can be served at room temp, or heated up a microwave for about 30 seconds.
This recipe makes enough to fill one 9 x 13 pan for 12-18 servings, depending on the serving size.
