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Apple Crisp Recipe

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Apple Crisp image
Kathy, Tracey, Eleanor, Dwight, Verla, Lora & Jeff 1978


This recipe for Apple Crisp, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracey Schoenberger (Stuckey)


Apple Mixture
10 c Granny Smith apples peeled, cored and sliced
1 c brown sugar
1 Tbsp flour
1 tsp ground cinnamon

Crisp Mixture
2 c quick-cooking oats
2 c flour
2 c packed brown sugar
tsp baking powder
tsp baking soda
1 c sweet cream, salted butter cubed while cold

Preheat oven to 375. Prepare a 9 x 13 inch pan with baking spray or coating with butter.

Place sliced apples in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.

Combine the oats, flour, brown sugar, baking powder, and baking soda together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 375F for 35-45 minutes.

Personal Notes:
Personal Notes:
After Gary and Debbie's wedding in Kentucky, the family went to Opryland.

One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.

If you bake at 375 for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.

If you bake at 375 for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple crisp. Honeycrisp (they are crisp and juicy with a honey-sweet and tart flavor) or Granny Smith (they are crisp and very sour) are my top two favorites. Either of those apples are ideal, but you could also do a combination of the two. Some folks in my extended family love to do a combination of a sweet apple (like a Golden Delicious) and a tart apple. When sampled this version I did enjoy it but found that the leftovers did not reheat as nicely as the version with all tart apples. (they were mushier than liked)

This recipe calls for 10 cups of apples after they are peeled and sliced. I found this to be anywhere from 7-9 apples depending on the size. When preparing this recipe I like to wait until the very last moment to peel and cut my apples as I want them to stay as crisp as possible. And whatever you do, dont skip the peeling!




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