I’m particularly fond of this recipe. I’ve tweaked the original recipe so much that I consider this wholly mine. My family refers to it as “Marissa’s perfect apple crisp”. My dad likes it so much that he picks out the best apples that fall from our trees and brings them in so I can bake with them. These pictures are from first one I’ve made with this year’s fresh apples. You can also use thawed-out frozen apple pieces. Just reduce water in the filling to 1 or 1-1/4 cup (depending on how much liquid is in the apples when you unthaw them).

Perfect Apple Crisp

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Filling

6 cups apples

¾ cups sugar

¼ cup all-purpose flour

2 Tablespoons whole wheat flour

1 ½ teaspoon cinnamon

1 ½ cups water

Topping

1 ¼ cups brown sugar

¾ cups all-purpose flour

½ cup whole wheat flour

1 ¼ cups quick oats

10 tablespoons melted butter

Place chopped apples in a greased 9” x 13” glass baking pan. Spread dry ingredients over the apples. Pour water over the filling, and mix thoroughly.

Mix all toping ingredients in a bowl until crumbly. (I usually melt the butter in a large, microwave-safe bowl and then mix the dry ingredients into that.) Spread topping over the apples.

Bake for 30-35 minutes at 350°F, or until heated through and bubbling.

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