Apple Pie (Apple Crisp)

Apple pie is one of the many deserts I prepare every Christmas Christmas. I’ve already shared an Apple Pie recipe with you where you make your own crust. There is another version of Apple pie called Apple Crisp which my children love because of the crisp texture of the oats. In 2008, my sister-in-law and I went to the Farmers’ Market and discovered a pile of apples on a truck. The kind lady gave us a taste of the green-yellow apples. The juicy and tart apple made it the perfect apples for Apple Pie which my sister-in-law immediately bought for a $1.00 a bag. Instead of Apple Pie, she wanted to try the Apple Crisp. That is how I learned to bake Apple Crisp instead.


1. Fruit Mixture

6 cups peeled Apples or 8 to 9 pieces of tart apples (In the Philippines, buy the small tart green/red apples from Taiwan)

1 teaspoon cinnamon
1 tablespoon water
1 teaspoon lemon juice

2. Topping

1 cup rolled oats
3/4 cup all purpose flour
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened


Heat oven to 375 F.

1. Pare the apples.

2. You can use an apple slicer to cut the pared apples.

3. Set aside 6 cups of apple slices

4. Place apples in ungreased 2-quart casserole or 8-inch square (1 1/2 quart). Sprinkle with cinnamon, water and lemon juice.

5. In large bowl, combine all the topping ingredients. Mix until crumbly.

6. Toss 1 teaspoon cinnamon on the apples.

7. Sprinkle crumb mixture evenly over apples.

8. Bake at 375 F for 25 to 35 minutes or until fruit is tender and topping is golden brown.

9. Serve with ice cream, or whipped cream if desired.

I use Kemps Frozen Yoghurt vanilla flavor.

Yield: 12 (1/2 -cup servings)

You can always use variations too:

Apple Cheese Crisp – Top baked crisp with 1/2 cup shredded cheddar cheese; bake an additional 2 t0 3 minutes or until cheese melts.

Blueberry Crisp– Subsitute blueberries for the apples.

Peach Crisp– Substitute sliced peeled peaches for the apples

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