The Easiest Apple Crisp

November 4, 2011

Ashmead’s Kernel is an ugly apple – more brown than golden, with a thick skin. But I like the way it tastes, and it gives something as simple as an apple crisp real character.  You could, of course, use any apple for this, but try it with one of the old heritage apples – Esopus Spitzenberg, Golden Russet, Arkansas Black or Calville Blanc d'Hiver are some favorites – and see what a fine experience an apple crisp can become.  

 Nothing could be simpler than an apple crisp. Simply layer peeled, sliced apples into a buttered pie plate or baking dish, toss them with lemon juice and top them with a mixture of flour, butter, sugar and salt.  I cut most of a stick of sweet butter into 2/3 cups of flour and 2/3 cups of brown sugar that have been enlivened with a dash of salt, and pat it over the top of 5 or so sliced apples.  The cooking time is forgiving; you can put it into a 350 oven and pretty much forget it for 45 minutes to an hour.  The juices should be bubbling a bit at the edges, the top should be crisp, golden and fragrant.  Serve it warm, with a pitcher of cream. 




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  • Looks great. Apple crisp is the perfect no fuss dessert solution for the two dinner parties I’m hosting this weekend. Thanks for the idea!

  • I made a giant apple crisp for supper last night. I don’t even add anything to the apples—just dump them in a greased pan and pile on a mixture of oats, brown sugar, flour, cinnamon and butter (that I’ve rubbed together with my fingers). We serve it topped with milk, yum.

  • Good stuff, apple crisp. Quick but stupendously satisfying! Haven’t made any in a while, though, and my family would rise up and call me blessed if I did.

  • Ruth,
    Thank you for this opportunity. I love your work and passion over the years, and admire your contributions to our industry. I recently found a new love for food writing I have no idea where it will lead to. Thanks for your inspiration.
    Anthony Miller


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