“My apple crisp recipe is actually a combination of 2 recipes from one of my favorite cookbooks, Recipes From a Very Small Island, by Linda Greenlaw and Martha Greenlaw, a mother and daughter from Maine, which is where I did my medical residency.”

Filling:
3/4 c sugar
2 T flour (cornstarch if gluten free)
1/2 t cinnamon
1/4 t salt
2 pounds tart, firm apples cored, peeled and thinly sliced-about 5 cups. I like Granny Smith apples for this, but other apples work great too.

Topping:
1/2 c packed brown sugar
1/2 cup flour ( 1/4 cup corn starch if gluten free)
1/2 c (1 stick) cold unsalted butter, cut in several chunks
1 c old fashioned or quick cooking rolled oats (Bob's Red Mill gluten free rolled oats)
1/2 c sliced almonds

  • Preheat oven to 400 degrees.
  • Make the filling. In a large bowl, combine sugar, flour (cornstarch), cinnamon, salt. Add the apples and toss to coat with sugar mixture. Sprinkle 1/4 c water over apples and transfer to 2-1/2 quart casserole dish.
  • Make the topping. In a food processor process the brown sugar and flour (or corn starch if gluten-free) to remove any lumps in the sugar. Add the butter and pulse until the mixture resembles coarse meal.  Add the oats and almonds and pulse once or twice just to combine. (You can also mix the topping by hand.) Sprinkle over the apples, spreading to make an even layer.
  • Bake for 45 minutes, or until the topping is lightly browned and the filling is bubbling.
  • Serve warm with vanilla ice cream