Famous Autumnal Apple Crisp

This is the baked dish that made me "Mini-Martha." I haven't actually followed a recipe for a fruit crisp in years, but this is a pretty accurate plan for making my renowned Apple Crisp. A lot of people recommend Granny Smith apples. I prefer the sweetness and texture of Fuji or Braeburn. Once you have the crisp topping down, you can substitute the apples with any fruit (I really love blueberries & peaches come summer time). Rhubarb with the apple is also lovely -- but make sure to add more sugar as rhubarb tends to be tart.

AlleyKat's Famous Autumnal Apple Crisp

6 Apples, peeled and cut into chunks
2 tbsp sugar (more or less depending on the sweetness of the apples you use)
½ Tsp Ground Cinnamon
¼ tsp ground ginger
½ Cup Dried Cranberries (or diced dried apricots)
1 tbsp flour

Crisp Topping:
½ Cup Brown Sugar
½ Cup Flour
½ tsp baking soda
1 Cup Rolled Oats
¼ tsp cinnamon
½ Cup (1 stick) Unsalted Butter


Toss the apples together with the cinnamon, ginger, sugar, tbs flour and cranberries. Fill two loaf pans or Pyrex dishes with the mixture.

In a mixing bowl, combine sugar, butter, oats, cinnamon, baking soda and flour together with fingertips or pastry blender until crumbly. Sprinkle over the apples. Bake at 350° until apples are tender and top is browned, about 35 to 45 minutes. Serve warm with whipped cream.

Serves 8.