Food For Thought – Apple Crisp

“In Hollywood, the women are all peaches. It makes one long for an apple occasionally.” – William Somerset Maugham

Continuing in my trend of making Alton Brown recipes, I tried his version of apple crisp. I love baked apples: apple pie, apple dumplings, apple danishes, you name it.


  • ¾ C plain oatmeal
  • ¾ C flour
  • 2/3 C packed light brown sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • Pinch of salt
  • 1 stick of cold butter
  • Four tart apples


Blend the dry ingredients. Dice the butter into small squares and mix into the dry ingredients. Do not blend! The mixture should be clumpy.

Slice the tops and bottoms off of the apples and core them. Alton suggested this trick using a melon baller to core the apples and that worked out fantastically well for me.

Arrange the apples on a small baking dish so they are close to each other but not touching.

He poured honey into the bottom of the apple, then packed a handful of the filling on, then press another handful on top. I did that for two of the apples. Then I mixed some melted butter and brown sugar together and poured that into the bottom of the apple, then finished with the filling for the other two.

Bake at 350 for 40 minutes.

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