Homemade Apple Crisp

Last night, while cleaning up, I remembered that I still had some apples lying around from our apple picking trip. I thought I could make some apple pie but, nah, too time consuming. I wanted a more consuming, of the actual consuming kind, and less time involved recipe :D 

What else could be more easy than homemade apple crisp, and not to mention, more delicious?? However you feel about Martha Stewart, I've got to hand it to her (or her army of chefs who actually prepare the food)—this is the BEST apple crisp recipe I have ever tried. 

The only thing left to do, besides licking my bowl clean, is to share the wealth. 

So, here you go! Enjoy! The only suggestion to make this recipe great is to double the topping, serve with vanilla ice cream and transport yourself to heaven :)


  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees. 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.
  2. 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.


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