Leslie Town Centre
Celebrate Often


Celebrate Local Apples with an Apple Crisp

apple crisp.jpg

Apple crisp is one of the best ways to celebrate the coming fall season… even if it is still in the heat of summer. Just top it with ice cream and enjoy. Here is our favorite Apple Crisp recipe from food writer Lisa Smith. For an even tastier crisp use apples from a local orchard.

TIP: Gala apples have a nice combination of sweet and acid and are good for this recipe because they hold their shape. Golden Delicious (sweeter) and Granny Smith (less sweet) are good substitutes. Braeburn are also good but will make more of an apple sauce.

Apple Cranberry Crisp with Oat Streusel

For the streusel

  • 1 cup all purpose flour

  • 1/2 cup granulate cane sugar or white sugar

  • 1 cup old fashioned oats

  • 1/2 cup pecans pieces

  • 1/2 cup packed brown sugar

  • 1/4 teaspoon salt

  • 3/4 cup (1 1/2 full sticks) unsalted butter, cut into small pieces

Combine all of the above ingredients in a medium size mixing bowl. Use your fingers to break up the butter and distribute it evenly throughout the mixture. Set aside while you make the filling.

Apple-Cranberry Filling

  • 6-7 lbs pounds of Gala apples, cored and sliced with skin on into 1/4” wedges; 8 or so apples depending on size

  • 1 cup fresh or frozen cranberries (or 1/2 cup Craisins)

  • 1/2 cup all purpose flour

  • 1 cane sugar or white sugar

  • Juice of 1/2 a lemon

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

Making and Baking the Crisp

Prepare a 9” x 12” baking dish with nonstick spray or butter.

Preheat oven to 350 degrees F.

In a large mixing bowl toss apples with all of the other ingredients, except streusel, and add to baking dish. Evenly distribute the streusel over the apple mixture and cover dish with foil. Bake on the center rack of the oven for 35 minutes. Remove the foil; continue baking another 25 minutes until streusel is golden brown and the apples are gooey. Allow dish to cool for 10 minutes then serve. Refrigerate and enjoy for up to a week. Serve with slightly sweetened whipped cream or vanilla ice cream.

Lisa Smith