This recipe for Apple Crisp is very old.  I’ve been making it for Baker’s Man since we were in college.   My mother used to make it for me when I was growing up.  That’s how I learned to make it.

The thing that I like most about this recipe is that it doesn’t require a lot of complicated ingredients.  I also like that there is no crust for me to mix up and roll.   I confess.  I have crust making anxiety.  My mom was able to throw things together in a bowl, mix it up, then roll it into the perfect pie crust.  I do not possess those skills.  I have to measure, mix, roll, and pray.  I prefer to make crisps, crumbles, and cobblers.

This recipe fills an 8X8” pan.  If you need a bigger dessert, double the recipe and use a 9X13” pan.   The whole thing is very simple.  First you need to grease the bottom and sides of a baking pan.  Then,  slice  4 medium cooking apples, removing the seeds and stem.  Peeling the apples is optional.  I leave that decision up to you.  We tend to leave the skin, or peel, on fresher apples and remove it if the apples are older.  These 4 apples will give you about 4 cups of apple slices.Arrange the apple slices in the bottom of a well greased baking pan.  In a separate bowl, mix together the brown sugar, flour, oats, softened butter, cinnamon, and nutmeg.  I have a friend who hates nutmeg.  When I make this for her, I leave the nutmeg out and add more cinnamon.Mix these together and sprinkle evenly on top of the apples.Put the pan into the oven and bake for 30 minutes at 350 degrees or until the topping is golden and the apples are tender.This is best when served warm with ice cream, but it’s delicious however you serve it.  This recipe can also be modified and used with other types of fruit like this delicious Blueberry Pear Crumble.

Here’s the recipe.  Give it a try.  Leave us a comment to let us know what you think.  Thanks for visiting Patty Cake’s Pantry.