A crisp is a quick and easy variation of deep-dish fruit pie. This sweet and simple recipe serves up the yummy goodness of “baked from scratch” without the time it takes to make a pie. I like to serve it warm, topped with a dollop of cinnamon whipped cream!



For filling:

4-5 apples

2 tsp grated lemon zest

2 tsp grated orange zest

½ cup granulated sugar

1 tsp cinnamon

½ tsp ground nutmeg


For topping:

½ cup flour

½ cup oats (old-fashioned, not instant)

¾ cup brown sugar, packed

1 tsp cinnamon

½ tsp ground nutmeg

½ cup (1 stick) butter, cold, cut into small cubes

½ cup finely chopped walnuts (optional)


  1. Preheat oven to 350°. Use butter to grease a 9x9x2 baking dish. Peel, core and slice apples. Mix them together with the lemon and orange zest, sugar, cinnamon and nutmeg. Pour the mixture directly into the baking dish.

  1. For the topping, combine flour, oats, brown sugar, cinnamon and nutmeg in a bowl. Add the cold butter and mix together (use a pastry blender, a fork, or your fingers) just enough to form a crumbly texture. Add chopped walnuts if you like, and sprinkle the mixture over the apples.


  1. Bake uncovered for 35 minutes or until topping is golden and apples are tender. Serve warm with a dollop of cream or ice cream.


Cinnamon Whipped Cream:

Pour 1 pint of heavy whipping cream into a chilled bowl. Add ½ teaspoon vanilla, ½ teaspoon cinnamon, and 1 teaspoon powdered sugar. Whip at high speed until cream is light and fluffy. Keep chilled until ready to use.