In the Kitchen – Amish Apple Crisp

This summer, thanks in part to new friends, I was able to freeze several quarts of apples for later use.

One of our favorite apple desserts is an apple crisp found in, “The Amish Baking Cookbook” written by a woman I have known since I was a teenager, Author Georgia Varozza.

Though the recipe calls for fresh apples, I’ve made it numerous times with frozen and home canned apples, as well as other fruits and fruit pairings. It’s the spicy, sweet, crispy “topping” that makes this dessert so delightful.  In fact, I usually make double the amount – it’s that good!

And the smell as it’s baking – oh, my! Nothing, other than the smell of pumpkin pie, reminds me of Autumn more than apple crisp!

Amish Apple Crisp

  • Servings: 6-8
  • Difficulty: easy
  • Print

Apple Filling

  • 1/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 6 tart apples, peeled, cored, and sliced
  • 2 tsp. lemon juice

Crumb Topping

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 cup rolled oats
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 6 T. butter
  • 1/4 cup chopped nuts (optional)


Preheat oven to 350°. To make the apple filling, combine sugar, cinnamon, nutmeg, and cloves in a large bowl. Add apples and sprinkle lemon juice over top. Toss gently until apples are coated in sugar mixture. Pour into a greased 9×13-inch baking dish.

To make crumb topping, combine sugar, flour, salt, rolled oats, cinnamon, and nutmeg in a medium bowl. Using a fork or pastry blender, cut in butter until mixture is crumbly. Toss in nuts if desired. Spread crumb topping evenly over apples.

Bake 45 minutes or until crumb topping is golden brown.

Let cool at least 15 minutes before serving.

This recipe perfect with or without ice cream!  And don’t worry about refrigerating leftovers, you won’t have any!

What smells remind you of Autumn?  Leave a comment below.

26 thoughts on “In the Kitchen – Amish Apple Crisp

  1. Growing up in Northern Saskatchewan apple crisp was my favorite dessert. A million years later I occasionally made apple crisp and added it to the list of elaborate French desserts we served in our French restaurant in Regina. Grown men would almost weep to see this old favorite from their childhood on the menu. It is still my favorite way to end a meal. Bon Appetit, Virginia

    Liked by 1 person

  2. This sounds delicious. My family loves blueberry crisp and I often use frozen berries for that. I also make and freeze applesauce, which tends to taste almost as fresh as just made. I use the pressure cooker, a good mix of types of apples, and one cup of water, no sugar. SO good!


    Liked by 1 person

      1. We’re in a rental house that has (non-vegetable) gardens already in place, so I either have use pots or eke out a few spaces where there aren’t flowers. I did have a few things this year to enjoy, but the apples all come from the farmers market.

        Liked by 1 person

      2. Nice!! I tried to do some container gardening and had limited success. Now that our greenhouse is up and running, I’ve moved many of those pots inside, and hopes that I can overwinter things like tomatoes and peppers. We’ll see what happens. Thank goodness for the kindness of others, otherwise I would’ve had any apples this year.

        Liked by 1 person

      1. Mrs Widds Butter Tarts:

        Butter tarts

        Preheat oven to 375 degrees. Place foil in bottom of oven to catch any spill.

        Spray tart tins to enable easy removal of tarts.

        1 egg
        ½ cup butter or margarine softened
        1 cup brown sugar
        1 tbsp milk
        1 tsp vanilla
        2 cups raisins or pecans or walnuts

        ½ tsp salt
        2 cups Flour
        ¾ cup Shortening or lard
        1 tbsp vinegar
        5 tbsp cold water

        Beat together the first 5 ingredients – the batter should be creamy not grainy.

        Add raisins, walnuts, or pecans – Tarts are delicious without, adding them is the preference of the baker.

        Mix dry ingredients together, add liquid and mix together lightly.

        Roll out the pastry on a floured surface. Dust rolling pin with flour to stop the pastry sticking to it.

        Experiment with thickness, (I prefer my pastry to be fairly thin) but thick enough to hold the batter.

        Cut pastry to fit, leaving enough to create a fluted edge around the top of each tart. Experiment with sizes.

        Fill each pastry ‘cup’ approximately 2/3 full. Bake until filling is set.

        Liked by 1 person

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