What comes to mind when you hear apple crisp recipe? Do you think of your kitchen filled with a wonderful apple and cinnamon aroma?
I love ice cream so I immediately think of warm apples and cinnamon with a buttery sweet topping covered in vanilla ice cream. Makes my mouth water.
My apple crisp recipe is an easy dessert to put together and a great alternative to apple pie which takes a little more time and preparation to make. Don't get me wrong, apple pie is a fabulous dessert. I do make it on special occasions but apple crisp is so easy you can put one on the table any old time.
I thought you would never ask. I do have a definite opinion on that. I love to use Newton Pippin apples. They have this beautiful combination of sweetness verses tartness that I absolutely love. Sometimes I have a hard time finding the Pippins so when I have to substitute, I use Granny Smith.
Mix the sugar, cornstarch, and cinnamon in a bowl, set aside.
Peel, core and slice the apples and place them in a large bowl. I've started using an apple peeler corer machine which really speeds up the time it takes to make apple crisp or pie and it's fun to use.
Sprinkle the sugar mixture over the apples and stir well to coat the apples.
Pour the apples into a 9 x 13 oven-proof dish.
In another large bowl, mix the brown sugar, white flour and oatmeal flour. You can grind the oatmeal in a blender to make it into a flour or buy oatmeal flour.
Add the butter and cut it in with a pastry blender until the butter is mixed in and crumbly, about the size of peas.
Sprinkle this mixture over the apples.
Bake in a 350 degree oven for approximately 30 minutes.
This dessert is fantastic served warm topped with vanilla ice cream a la mode.
I've got a wonderful apple pie recipe here with lots of pictures.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California