• Liz Talley - Urban Graze

Easy Apple Crisp

I’ve been making this recipe for more than 40 years. It’s very quick to make, and like all apple crisps, is excellent with a nice scoop of vanilla ice cream.

Toss together and place in a buttered casserole (8x8 or a little smaller):

2 c. chopped or sliced apples

1 Tbsp. flour

1 tsp. cinnamon

Mix together and spread on top of the apples:

1/2 c. rolled oats

1/2 c. brown sugar

1/4 c. flour

1/8 tsp. baking powder

4 Tbsp. butter

Bake at 375 until browned and apples are done– about 20 minutes.


Instead of using a buttered casserole, place apples, (after tossing with cinnamon-flour), into a pre-baked pie crust. If 2 c. apple slices doesn't seem ample enough, double the quantity.

Use rolled oats/brn sugar/flour recipe above, or another crumble topping of your choice.

Cover the crust edges with 1"-2" strips of tin foil to prevent over-browning.

Note: I've once tried skipping the crumble topping altogether, for a sugarless pie. After putting the flour-cinnamon apples into the crust, I brushed with melted butter. Not the same decadent-numminess, but still good- especially with a dollop of whipped cream or yogurt.

Recipe created or adapted by Liz Talley, Urban Graze

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