Recipe Corner – Apple Crisp

Autumn in central New Jersey means an abundance of fresh apples from local farms, which translates into some delicious hot fruit selections at my bed and breakfast, the Whistling Swan Inn. There is nothing I like better than hot apple crisp, whether served in the morning or as a dessert with lots of chocolate almond ice cream on top. Mmm, mmm, good.

I’ve tried many recipes from gourmet sources such as Bon Appetit and Epicurious, and even some from the Food Network. But none even come close to the recipe in my old (1981) Betty Crocker Cookbook.

This morning, Debbie, one of my guests from Texas, to my great delight, told me she was following my blog. She loved the apple crisp so much that she asked for it to be posted. Here it is…enjoy.

Betty Crocker’s Hot Apple Crisp

  • 4 cups peeled and sliced tart apples (about 4 medium)
  • 2/3 to 3/4 cups packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/3 cup butter, softened
Heat oven to 375 degrees. Arrange apple slices on  greased square pan 8x8x2 inches. Mix remaining ingredients, sprinkle over apples. 
Bake until topping is golden brown and apples are tender, approximately 30 minutes. Serve warm. If desired it can be topped with ice cream or Devonshire cream. Serves 6.
In the words of my idol, Ina Garten, aka The Barefoot Contessa, “How easy is that?”.

See you around the apple orchards.


Ros Bruno
The Whistling Swan Inn
110 Main St.
Stanhope, NJ 07874
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