Cool fall days make me want some warm apple crisp.

Here’s one Julie first posted back in July.



Written by Julie

There is nothing like warm apple crisp–on any day of the year. Especially when it is topped with a heavy scoop of ice cream! I remember my grandmother’s and my mother’s kitchens, during the baking of fresh apple crisp. It was tantalizing! I can bring that scent back to my nose at a moment’s notice. I love the smell of cinnamon as it’s baking and the memories that surface and tend to linger in my own kitchen when I bake a batch of my own.

Food is something that brings people together. This recipe is one that brought our family together through the years–laughing, talking, reminiscing, and making memories over a serving of the crisp. May it serve as just that for you and yours!

Gran’s Apple Crisp

4 c. apples (I use Granny Smith), peeled, cored, diced or sliced
2 T. flour
1/2 c. water
1/2 c. sugar
1 1/2 t. cinnamon
Mix as for pie filling. Put into an 8X8 pan, coated with cooking spray.

Mix the following in a bowl together and sprinkle topping over apples:
3/4 c. brown sugar
3/4 c. Quick Quaker Oats
3/4 c. flour
1/2 c. butter

Bake 50-60 minutes on 350, until edges bubble. Cool. Serve with ice cream, or fresh cream on top.

Julie Everett

Along with cooking, I have a profound love of teaching--children and adults alike. I am an Instructional Learning Coach for Kearney Public Schools. I live on a lake along the Platte River with my husband, Jason. We have three children: Brittany, Gordon, and Colvin. I enjoy running, biking, long walks, painting, decorating, hanging on the beach, reading, and of course, cooking and eating! If you would like to contact me, you may do so by emailing me at: