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Category: Desserts

Apple crisp

I'm a sucker for apple crisp. I thought the Iowa recipe I inherited from my mother was the best. Then I tried one from "The Foster's Market Cookbook" by Sara Foster (Random House, $35). Both use the same topping, but ... Read more

Total time: 1 1/2 hours | Serves 8 to 10


  • 6 cups peeled, cored and chopped apples (about 5 to 6 apples)
  • 1 1/4 cups granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • Grated zest and juice of 1 lemon

Step 1Grease an 11-by-7-inch baking dish and set aside.

Step 2Combine the apples, granulated sugar, flour, cornstarch, lemon zest and juice in a bowl and stir to mix. Pour into the prepared baking dish.


  • 1 cup flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup oatmeal
  • 1/2 cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes

Step 1Heat the oven to 375 degrees.

Step 2Combine the flour, brown sugar, oatmeal, almonds, cinnamon, cloves and salt in a large bowl and stir to mix.

Step 3Add the butter and cut it into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal.

Step 4Sprinkle the topping over the apple mixture. Bake until the fruit is bubbling around the edges and the top is crisp and golden brown, 40 to 45 minutes. Cool slightly before serving. Serve warm.


Strawberry-rhubarb crisp: Substitute 2 cups hulled, halved strawberries and 4 cups chopped rhubarb for the apples. Decrease the granulated sugar to 1 cup, or, for a sweeter crisp, use the 1 1/4 cups.

Each of 10 servings:
416 calories; 65 mg. sodium; 37 mg. cholesterol; 17 grams fat; 9 grams saturated fat; 65 grams carbohydrates; 4 grams protein; 3 grams fiber.
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