Apple Crisp recipe

Since I’ve made umpteen of these this season (the apples are really frickin’ huge this year), I figure this is a good recipe to share, and it’s dead easy. Plus, you could be a self-confessed axe murderer, but hand over an apple crisp and everyone will love you. (It’s a mildly disturbing phenomenon…)

This recipe is based on one on page 308 of the Mennonite Community Cookbook. (I don’t know if the pages are different between the spiral-bound and the hardcover.) However, oddly, this isn’t the recipe that’s called Apple Crisp in that cookbook, it’s the one called Apple Crunch or Delight. Go figure.

Measurements are my best guess, since I don’t pay 100% attention to that, and I suspect the recipe is intended for an 8″ x 8″ pan, though it doesn’t specify.

Also, the first ingredient listed is “1 quart sliced apples”, and I dunno about you, but I haven’t the foggiest how much that would look like. This symbol: ~ means approximately. Use your judgement.

Apple Crisp

Makes enough for a 9″ x 13″ pan. (Greasing the pan before filling it is recommended.) I’ve used Pyrex, Teflon-coated metal, and aluminum, and they all produce about the same results.


~1 dozen apples, pared, cored, and cut into ~1-inch chunks (No gospel here on which apple type to use, though definitely pick one recommended for baking. I’m a fan of Cortlands, but seasonality is a factor.)
3/4 C sugar (I use organic cane sugar, white works fine, too)
1 tbsp flour (white, whole wheat, whatever)
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
~2 tbsp butter


1 1/2 C oatmeal flakes (quick or large flake, doesn’t matter)
3/4 C brown sugar (doesn’t need to be packed too tightly)
1 tsp cinnamon
1/3 C melted butter
1/4 tsp baking soda

Preheat the oven to 375F.

Pare/peel (that means remove the skins), core, and cut the apples into chunks. Don’t bother measuring them out in cups, just keep adding them to the pan til it’s solidly full to pretty much level with the tops of the sides of the pan. The crisp will sink once baked.

Combine sugar, salt, cinnamon, nutmeg, and flour in a bowl, then sprinkle evening over the apples in the pan. The sugar mixture will sift itself through the apples, so it won’t all remain on top. If it’s not sifting terribly well, gently tap or shake the pan.

If the butter is hard, cut small, thin slices and distribute evenly over the top of the apples (Like one slice every inch and a half or so). If the butter is soft, spoon small dots of it. (It’ll melt and blend with the sugar/flour mixture and make wonderful caramel-y goodness.)

Combine the oatmeal, brown sugar, cinnamon, baking soda, and melted butter in a bowl to make a crumbly mixture. Distribute the oatmeal mixture over the top of the apples, and smooth it out/pat it down so the whole surface of the pan is evenly covered.

If there are small bare spots or there’s not quite enough crumble for your taste, sprinkle an additional couple handfuls of oatmeal flakes over the surface and into the corners. (They’ll absorb the juice and butter and take on magical powers of deliciousness.)

If you’re worried about the pan bubbling over, set it on a cookie sheet before you put it in the oven. Bake at 375F for about 40 minutes. Let it cool for at least 20 minutes before people try eat it. It will stay quite hot for a while, so be careful.

Delicious on its own or served with ice cream, whipped cream, or plain ol’ cream. Yum.


This is a picture I did not take of two girls in their late teens or early 20s, sitting next to their rollerblades on the sidewalk out front of Tim Hortons, chatting and laughing as they used markers to letter cardboard signs with panhandling pitches, beginning with: “NO FOOD”.

“Frankly, my dear, I don’t give a damn.”

On Saturday I attended a screening of Gone with the Wind at the Guelph Galaxy with Andrew’s Mom, Mary, and sister, Jan. One-day-only event at a few venues, showing the film in HD. I’d only ever seen it on tape before, so I was totally looking forward to it. HD doesn’t really make a difference on a print shot 70 years ago, but it looked as good as it’s gonna get.

The theatre was pretty much full, which is kind of awesome. And, not uncommonly for such special events, there was a certain camaraderie in the air. I also found out later that an old high school friend of mine was at the same show.

Continue reading“Frankly, my dear, I don’t give a damn.”


This is a picture I did not take of a young woman walking down the sidewalk past the gas station where I was filling up my car, apparently talking to herself and staring at a piece of toast in her hand, held in front of her as one would hold and look at one’s smartphone.

(Granted, an ex-VP I worked for did dub the older BlackBerries “toast phones” due to their less than elegant form factor, but this was, perhaps, a tad too literal an interpretation.)

Lines and Surfaces

Desire Line 11
Photo by szczel on Flickr.

You know how, occasionally, you’ll stumble onto a person, thing, or concept that you’d never heard of before, but that all of a sudden starts turning up everywhere? Even better when it’s something you find intriguing or inspiring, and each appearance helps you crystallize some idea.

The most recent occurrence of this for me wove itself through a few skeins of thought, which didn’t necessarily provide me with one of those overarching Eureka! moments, but did provide something of a framework for consideration in the future.

Continue reading “Lines and Surfaces”


This is a picture I did not take of an older chap, looking every inch the English country gentleman, complete with tweed cap, ascot, and pipe… behind the wheel of an enormous, tricked-out pickup truck with blinding chrome rims.

The psychological immune system

Great talk on what makes us happy — or not — and the differences between and effects of “natural” vs. synthetic happiness. Great stuff: entertaining, educational, and leans to the scientific rather than a “hippie” side. 🙂

Body Worlds & The Story of the Heart

Last weekend Andrew, Melissa, Sherry, and I headed to TO for the latest Body Worlds exhibit to come to town. None of us had ever seen it before, but I’d heard good things. Plus, none of us are squeamish, and we’re all unabashed nerds, so bring on the flayed corpses! 🙂 (Sherry’s account.)

Because the feature of this series is the heart, and, by association, the vascular system, there were a number of exhibits where the vascular system was the focus of the plastination, either alone (the heart, a rooster, a lamb, etc.) or in conjunction with other body parts (a full skeleton with circulatory system, the circulatory system of the head, internal organs, etc.)

Continue reading “Body Worlds & The Story of the Heart”