Recipes for Writers (& Other Busy Folk) | Apple Crisp (with Extra Crisp)

Need a dessert idea that is easy enough to put together with the Kindergarten and under crowd? Apple crisp is the tastiest solution.

There are no eggs to worry about, and if a few apple slices get eaten in the preparation process, there are worse things that you could eat raw. Plus, this is a crowd-pleaser for young and old alike. In fact, it is my wife’s favorite dessert.

If the recipe below looks different from other Apple Crisp recipes you’ve seen, it is probably because my family likes to quadruple the amount of sugary, crispy goodness that sits on top of the apples. Judge us if you want to, but you should try it our way before you treat us too harshly.

100_1332Apple Crisp (with Extra Crisp)


  • 4 Cups of Apples (6 Large Ones that are Pie-Friendly like Granny Smiths)
  • 3 Cups of packed Brown Sugar
  • 2 Cups of Flour
  • 2 Cups of Quick-Cooking Oats
  • 3 tsp. Cinnamon
  • 3 tsp. Nutmeg
  • 2 Sticks of Margarine (1 Cup), softened

Recipe Yield – 12 Servings  |  Prep Time – 30 minutes  |  Total Time – 1 Hour


Preheat the oven to 375° F.

Peel, core, and cut your apples to your desired slice width (thinner for more of a pie-like consistency, thicker for a bit of crunch). Put the slices into a 9″ x 13″ pan.

Mix all dry ingredients in a large bowl.

Soften the margarine and cut it into the bowl of dry ingredients. Mix it up until it forms some clumps. Pour the mixture over the top of the apples in the pan.

Bake it in the oven for 30 minutes.

Let it cool for a bit. A good way to help the cooling process is by covering it in French Vanilla ice cream.