Apple Crisp Recipe

Apples are a blessing in Canada.  We can make apple pies, apple sauce, apple cider, dried apples, and add apple as a flavouring to many of our baked goods.  But the most common thing I make with them is Apple Crisp.

My Apple Crisp Recipe:

I hesitate to give exact measurements for this recipe, because they really aren’t all that important.  It’s not like we’re baking a cake or bread where more precise ratios are important.

  • Apples – as many as you think you need
  • Oatmeal – 1 cup
  • Butter – 1/2+ cup
  • Brown Sugar – 1/3 cup
  • Cinnamon – 1 tsp
  • Nutmeg – 3/8 tsp


  • Arrange the cut/sliced apples in the bottom of a glass lasagna dish
  • Mix the oatmeal, sugar, cinnamon, and nutmeg in a mixing bowl
  • Melt the butter in a bowl in the microwave
  • Pour the dry goods into the melted butter
  • Mix everything well
  • Pour over the apple pieces
  • Put in preheated oven at 350degF for an hour or so

Yes I said an hour or so.  Every apple, oven, and dish will change the baking time.  Try 1.5 hours and change from there if need be.  Change the oven temperature if need be.  None of this is important, important is the oozy, gooey apples at the bottom with the sweet, crispy oatmeal at the top.


A couple more questions people typically have:

Do I peel the apples or leave the skin on?

I am lucky enough to have a cheap source of organic apples.  Since they aren’t sprayed, I use the skins.  There are many vitamins in the skins that I like to consumer.  However, I do let the crisp cook longer to help soften up the skins a bit more.

Do I slice or cube the apple?

This doesn’t matter.  Sliced, cubed, chunks, etc.
Just cut the apples as you wish to eat them.  Some types are harder and will remain crisp, some are softer and will turn into a sauce.  Cut them up differently and use different apples, this will make every bit different.

What type of Apples should I use?

Again, this doesn’t matter.  Some people are very particular about the type of apples they use for cooking, for apple sauce, for eating, or for other baking.  Yes it can make a difference, but isn’t important.  More important is to buy quality, local, organic apples than it is to have the right Spys, Courtlands, or Gravensteins.


Do you have a favourite Apple Crisp recipe?  Would you share it with us?