Apple Crisp

Apple Crisp

Chris Fennimore


1 cup old fashioned oats
1 cup light brown sugar
1 stick butter
1 tsp cinnamon
1/4 tsp salt
1 cup walnuts, chopped coarsely
8-10 apples, peeled and sliced
2 Tbsp lemon juice
2 Tbsp flour
1/2 tsp cinnamon
1 Tbsp sugar
1 pinch nutmeg (optional)


Cut the butter into the oats and sugar with a pastry blender until there are pea-sized clumps. Blend in the cinnamon, salt and chopped nuts. Put the lemon juice in a large bowl and slice the apples into that bowl, tossing after each addition. Sprinkle on the sugar, flour, cinnamon, salt and nutmeg (if desired). Toss well. Layer half the crumb mixture in the bottom of a buttered crockpot. Press down lightly. Add all the apples and then another layer of the crumb mixture. Cover and cook on high for 4 hours. Stick a spoon or piece of crumbled aluminum foil under the lid so that steam can escape during cooking. This will allow the top and bottom to “crisp.” Serve with ice cream or whipped cream.