Apple Crisp

One night last week I was reading an issue of O Magazine, and I came across this story about a woman that had lost her sense of smell. She had to learn a new way of cooking to overcome this, and would use other senses to check on her food. In any case, her sense of smell did come back. Wouldn’t that be horrible, to lose your sense of smell? Food just wouldn’t taste the same. This is one of the recipes she included in her article. There was also a picture, and the next day, I raced to the store to get a couple of ingredients so I could make this recipe THAT DAY. And boy, am I glad I did. Although, I am the only one in my family with a sweet tooth, so I practically had to eat the whole thing by myself. The apples were cooked just right, and the crust…oh, the crust. Don’t leave out the nuts! And do serve it warm with vanilla ice cream, and make sure you get some hot and cold in every bite.

rating: 9.7

Apple Crisp
(O magazine)

Serves 8
Active time: 30 minutes
Total time: 1¼ hours



6 apples (ideally a mix of varieties, like Granny Smith, Pink Lady, and McIntosh), peeled, cored, and thinly sliced
Zest of 1 lemon
Juice from ½ lemon
2 Tbsp. granulated sugar
1 Tbsp. all-purpose flour


1¼ cups all-purpose flour
6 Tbsp. brown sugar
2 Tbsp. granulated sugar
¼ tsp. salt
½ Tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
1⅓ cups pecans, lightly toasted; ⅔ cup ground in a food processor until almost as fine as flour and ⅔ cup roughly chopped
12 Tbsp. (1½ sticks) cold butter, cut into small pieces
Vanilla ice cream, for serving


Preheat oven to 375°. Combine all filling ingredients in a large bowl.

To make topping: In another bowl, combine flour, sugars, salt, spices, and nuts. Add butter pieces and quickly work them into the mix using your fingertips, until they are evenly distributed and about the size of peas.

Butter and flour a 9″ × 12″ baking pan and spoon in apple mixture. Spread topping over apples, patting down with your hands and making sure no fruit is uncovered. Bake until top is golden brown, 40 to 50 minutes. Serve immediately with vanilla ice cream on top.

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