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Englewood Apple Crisp

When I make this recipe, I double the crisp and put half in the freezer. It is wonderful to bring it out when I have some blueberries, raspberries or peaches that are ripe. In small ramekins this dessert is wonderful and a gourmet treat for two anytime."


¾ cup brown sugar, lightly packed
¾ cup oatmeal (not quick)
½ cup butter, cut into small pieces
½ cup flour
½ tsp. salt
1 tsp cinnamon
6-8 granny smith apples depending on size, or any other fresh baking apple


With your fingers, in an over-sized bowl, work all of the ingredients together until they are completely combined and have made a crumbly damp mixture that sticks together. Peal, core and thinly slice apples and fill the pan almost to the top. Sprinkle some cinnamon on the apples lightly as you go, if you like lots of cinnamon. Put crumbles on top completely covering apples. Put into oven on middle rack and bake approximately 40 minutes. When a fork pierces the apples with no resistance it is done. Serve warm with ice cream.

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Nutritional Information
Per Serving

no nutrition information available

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