The Very Best Apple Crisp

About an hour from our house is a bounty of U-Pick apple farms. You can get almost any kind of apple you want and you get the experience of picking it yourself. Last weekend the family went down to get a small bag of apples. 20 lbs later and 3 bags of fresh veggies later and we arrived home satisfied.

I love to make large quantities of apple crisp to have all year. I make them in various sizes so we can have some when it’s just the two of us or for a big family dinner. I just throw them in the freezer uncooked and when I’m ready for I one stick it in the oven at 350 for about 45 minutes (ish).

The recipe for the apple crisp filling is one that was given to me by a very dear friend. She makes the best apple pie in the world! I’m not even exaggerating, it is the best. Since pie is so much more work than crisp I use the same filling recipe and make the crumble instead of pie pastry.

So far I’ve used about 8 lbs of apples and I’ve made 2 square pans (serves 6 each) and 8 mini pies plates (serves 2 each). I will set aside a couple apples for Thanksgiving when I make Apple Turnip (recipe to follow).

When choosing which apples to use for a crisp you have quite a few different options. I like to go for a sweeter apple so I can use less sugar but if you are going to use a more tart apple you can add more sugar to your recipe to balance out the taste. The earlier in the season it is for an apple the more tart it will be, for example, McIntosh apples are very tart right now in Nova Scotia because it is early in the season for them, whereas Honeycrisp and Red Free are sweeter.

Apple Crisp


  • 1/4 Cup Flour
  • 1 Tablespoon Sugar (brown or white)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1 Tablespoon Lemon Juice
  • 3 Tablespoons Apple Jelly
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/4 Cup brown sugar
  • 1/2 teaspoon Baking Powder
  • 1/4 Teaspoon Cinnamon
  • 1/3 Cup Butter

Cooking Directions

  1. Combine Flour, sugar, salt, nutmeg, and cinnamon in a bowl.
  2. Add lemon juice and apple jelly.
  3. Peel and cut up approximately 8 medium apples and add to mixture. Let marinate for 30 minutes, mixing frequently.
  4. In a separate bowl combine flour, oats, brown sugar, baking powder, cinnamon, and butter. Mix until it resembles a crumbly texture.
  5. Place apple mixture in an oven-safe dish and top with oat mixture.
  6. Freeze or bake at 350 for 30 minutes (if baking from frozen bake for 45-55 minutes).

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