Meegs’ Apple Crisp

After a bone-chilling weekend (-41 with the windchill!), I was looking for something that would warm me up.

To me, nothing says warmth like a freshly baked apple crisp.  The tartness of the apples and lemon.  The sweetness of the crumbly topping. You really can’t go wrong with it.

I had the joy of introducing this recipe to my new UK family while we were over on our honeymoon this past fall.  Stephen’s grandparents have an apple tree in their yard, and we were there at the peak of the apples falling from the tree.  In my aunt’s kitchen, we put together the other ingredients and whipped up an apple crisp using the apples from Granny and Grandpa’s apple tree!

My recipe has been adapted from a few different ones that i’ve tried over the years.  I’ve found this one suits my tastes (not punch-you-in-the-face sweet) and it works, no matter what kind of apple you’re using.  My favourites are Honey Crisp or Granny Smith.  They both have a nice firm flesh and a tartness that plays well with the other ingredients.


And don’t forget the scoop of your favourite ice cream or a dollop of clotted cream to accompany it!

^ My apple crisp with a scoop of pralines and cream ice cream

Meegs’ Apple Crisp

(makes about 10 servings)

  • 8-10 large apples (I prefer honey crisp or granny smith), cored and cut into thick pieces
  • 2 1/4 cup of all purpose flour
  • 1 cup packed light-brown sugar 
  • 3/4 cup granulated sugar 
  • 1 cup of  unsalted butter, cold, cut into small cubes 
  • 2 cups old-fashioned rolled oats 
  • 1/2 cup fresh lemon juice 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 1/4 cup of the granulated sugar. Cut butter into flour, using your hands until mixture is the texture of coarse meal. Add oats, and mix (again, with your hands) until large, crumbly lumps form.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Put apples into a baking dish (a shallow pyrex works best) , and sprinkle with topping mixture, covering all apples.  Bake until golden and bubbling, about an hour.

Let cool 10 minutes before serving.

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