After our apple picking trip, I obviously had to make a delicious apple dessert. This so happens to be my favorite apple crisp recipe. It’s actually the only apple crisp recipe I’ve ever tried, but it’s so simple, easy, and perfect, so why mess with it?!
I actually got this recipe from the side of the brown paper bag we got when picking apples at our favorite apple picking spot in Maine, Treworgy Family Orchards. The recipe belongs to the great-grandmother of the family who runs the orchard. She got the recipe from the cookbook compiled by the Miss Liggitts’ School for Girls alumni, where Mrs. Harris attended in 1910. This particular recipe was submitted by the then governor of Michigan in the 1950s, G. Mennen Williams. So, it’s obviously an old, tried and true recipe. You really can’t go wrong, I promise.
- 4 cups fresh apple slices (about 8 medium apples)
- ¾ cup quick oatmeal
- ¾ cup packed brown sugar
- ½ cup flour
- ½ cup butter or margarine
Pre-heat the oven to 350˚. Spread the apple slices in a greased 8” or 9” square pan. In a mixing bowl, mix oatmeal, sugar, and flour. Cut in butter until crumbles have formed. Sprinkle the crumb topping over the apples. Bake about 25-40 minutes, or until the apples are soft and the topping is light brown.
From Treworgy Farms
I half doubled this recipe (is that a thing? Increased by 50%? Does that makes sense?) and cooked it in a 9×13 pan. My advice when making this recipe is to use room temperature butter and combine the butter and powdered crumb topping with your fingers to help the crumbles form, that way the butter melts into the crumb when you’re cooking it… and turns into a crisp!