Apple Crisp

Growing up in the fruit-basket of Ontario meant that every season was associated with a fruit. To me, fall will always mean that it's time for apple-picking, and what better way to enjoy apples than in a sweet and crumbly apple crisp?



Apples (I use MacIntosh)

1/4 cup butter

1/2 cup brown sugar

1/2 cup oats

1/2 tsp cinnamon

1 tbs lemon juice

1 tsp lemon zest

Pinch salt


Peel and core the apples and cut them into thin slices. Place the slices in a very lightly greased baking dish or ramekin and sprinkle with lemon juice and zest.


In a large bowl combine butter, sugar, oats, and cinnamon with a pinch of salt. Room temperature butter works best, and I've found that the easiest and fastest way to bring it all together is to use your hands. Keep combining until it's crumbly like in the photo below, and the butter clumps are relatively small and even throughout.


Top your apples with the brown sugar mixture and bake at 375ºF until the apples are tender and the top is golden brown and crispy. It should take around 30 minutes but will vary depending on the size of your dish. I poked at the apples with a toothpick to make sure they were soft enough. The quantities listed above make enough for 4 small ramekins but you can adjust the apple to topping ratio depending on your tastes, the size of your dishes, and how many apples you've got on hand.

Here's the final product, fresh out of the oven, still hot and bubbling:


I love this recipe because it's incredibly fast and easy to make with ingredients I usually have on hand. It's also fun to switch up the fruit depending on what's in season. My summer favourite is cherry crisp, and I'm currently dreaming up a Christmas flavour… Maybe a simple twist like apple-cranberry and nutmeg?

What seasonal flavours do you recommend? Let me know in the comments!