Saturday, October 17, 2009

Uh-Oh Apple Crisp

Maybe we could call it "Why Does the House Smell Like It's Burning Down?" Apple Crisp, or perhaps "How Am I Going to Get THAT Off the Bottom of My Oven?" Apple Crisp.

It was jusssssssssst starting to smell SO GOOD, so I cracked open the oven and slid it out a little bit to see if it was done. My 15 month old came RUNNING for the open oven to "help" me. The end result was a spilled apple crisp but a thankfully safe baby! Luckily, I had a cookie sheet on the bottom rack beneath the Corning ware, so it caught MOST of the topping. I'm not gonna lie though -- there is a good amount charred on to the bottom of my oven. I'll be googling "best way to clean an oven" here in just a second.

I'll share the recipe anyway since it's just SO good. I originally took it from a Barefoot Contessa recipe, but I've made it enough times now that I can basically wing my own version of it.


  • 2 pounds firm apples (10 apples)
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 2 stick of melted unsalted butter
  • 1/2 cup walnuts
  • 1 teaspoon of cinnamon
I really lovvvvvvvvvvvvve this recipe with my whole wheat and walnut adaptations. I think the whole wheat flour is honestly BETTER in this recipe than all-purpose. The nutty flavor and golden color just make it all the better. I would never go back to using all purpose in a crisp recipe. I add the walnuts for Omega 3 benefits, but they are totally delicious too. Don't know why Ina left them out of the original recipe! What a mistake! Even someone that isn't in to nuts wouldn't mind them. I promise!

Also, feel free to play around with the butter. I basically just add enough to make sure that the crumb topping is "wet." It totally doesn't "need" two whole sticks. You could also try replacing some of the butter with canola oil.

Join in the recipe sharing fun at Balancing Beauty and Bedlam, Tempt My Tummy Tuesdays, Tuesdays at the Table and Slightly Indulgent Mondays!


  1. That sounds absolutely delish! I'm so glad that the baby is ok.

    Thanks for sharing with TATT this week!

  2. I love Ina, too. I have made so many dishes of hers and they are always perfect. She cracks me up when she smiles at the camera and says, "Two sticks of butter" and drops it into her KitchenAid like that wouldn't make any normal person nervous.

    Thanks so much for sharing this on Slightly Indulgent Mondays! It's a great dish - and I so appreciate your sense of humor.

    Amy @ Simply Sugar & Gluten-free



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