Mom's Apple Crisp Recipe


We call this recipe mom’s apple crisp because it’s actually my “mom’s apple crisp recipe”. It comes from a brochure (that she still has!) from the Nova Scotia Apple Farmers Association from 1969. (see below). 

I remember helping her when I was a kid. We used to make it in large pie dishes. It is best served warm with lightly sweetened whipped cream or vanilla ice-cream.

At the Aunt Benny we use 10cm ramekins from the french glass company Duralex. They withstand the extreme heat of the cooked apples. As we want to show how we make things in the cafe we’ll do this recipe with individual ramekins first. 

Get baking !

Makes 6 servings

4 - 6 apples (depending on size)
1 lemon, juiced 
1/3 cup / 70g brown sugar
1 tsp cinnamon
1 cup / 150g flour (Type 550 or All-Purpose)
3/4 cup / 165g white sugar
1/2 tsp salt
1 tsp baking powder
1 egg
85 g butter, melted

Peel and cut the apples into 2-3 cm cubes and toss with lemon juice. Fill ramekins until heaping full and well packed. Too much space between and under the apples will cause the crust to fall when the apples cook down.

Use half the In a small bowl stir the brown sugar and cinnamon together and sprinkle half the mixture over the cut apples. 

In another larger bowl whisk the flour, white sugar, salt and baking powder and add the egg. Stir with a fork until clumps form. Don’t worry, it will be uneven with some larger wet clumps and some dry. Loosely pile the mixture over the sugared apples. Do not press down, let it be clumpy. 

Sprinkle the rest of the brown sugar mixture on top, and drizzle the melted butter on top. Bake for 35 min. at 160º

RecipiesKyla BoyleComment