Apple Crisp

A Family favorite from Christy Pearce's mom.
By / Photography By Brent Harrewyn | November 17, 2015


Serves 8

Preheat oven to 375°. In a large bowl, mix together flour, brown sugar, salt and 2 tablespoons granulated sugar. Cut butter into flour blend, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist chunks form. Transfer mixture to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place the baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving. Top with a generous scoop of vanilla ice cream from your favorite Vermont producer.


  • ¾ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) butter, cold and cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples (such as Braeburn, Gala or Empire), peeled, cored and cut into ½-inch chunks
  • 2 tablespoons fresh squeezed lemon juice
  • ½ teaspoon cinnamon
  • Vanilla ice cream (Vermont made, of course!)
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