Home » Apple Crisp

Apple Crisp

by Christina Julia

Apple Crisp

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/ 3 cup old-fashioned rolled oats
  • ½ cup whole-wheat pastry flour
  • ¼ cup sliced almonds
  • 2 tablespoons toasted wheat germ
  • ¼ cup packed dark brown sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/ 8 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 2 tablespoons canola oil
  • 1 to 2 tablespoons cold water
  • 3 large Rome or Empire apples (about 1½ pounds)
  • 3 medium Golden Delicious apples (about 1 pound)
  • 3 medium Granny Smith apples (about 1 pound)
  • ¼ cup fresh lemon juice
  • 3 tablespoons pure maple syrup
  • 2 tablespoons whole wheat pastry flour


  • Preheat the oven to 375°F.
  • To make the topping, place the oats, flour, almonds, wheat germ, brown sugar, cinnamon,
    nutmeg, and salt in a food processor and process until well combined. Add the butter and oil
    and pulse until lumps form. Add the water 1 tablespoon at a time until the dough just holds
    together when you press it between your fingers. Transfer to a bowl and using your fingers,
    press the dough to create several pea-size lumps for texture. Chill until ready to use.
  • To make the filling, leaving the peels on, core and cut the apples into ¼-inch-thick wedges.
    Toss the wedges with the lemon juice and maple syrup until well coated. Sprinkle with the
    flour and toss until well combined. Spoon the apple mixture into a 3- to 3½-quart shallow
    baking dish and sprinkle the dough evenly over the top.
  • Bake in the middle of the oven until bubbling, the apples are tender, and the topping is
    golden brown, 45 to 50 minutes.

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