Apple Crisp

Recipe by UUCMCourse: DessertCuisine: AmericanDifficulty: Easy

This is the standard recipe used for our UUCM Apple Crisp, served at the Milford Pumpkin Festival


  • 3 lb Granny Smith apples (or 1½ lb Granny Smith + 1½ lb Cortland)

  • 1½ cups sugar

  • 1 cup + 2 Tbsp. all-purpose flour

  • ¾ cup cold butter

  • 1½ tsp ground cinnamon


  • Preheat oven to 375°F.
  • Grease a 9in x 13in baking dish.
  • Peel and thickly slice apples and place in greased dish.
  • Combine the sugar, flour, and cinnamon in a mixing bowl.
  • Cut butter into ¼ inch pieces, then cut into the dry ingredients to make crumbs. Use your fingers, a pastry blender, or food processor.
  • Distribute mixture over apples, but do not press down.
  • Bake for 45-60 minutes, until slightly brown and there is no resistance when apples are pierced with a knife.
  • Cool on rack at room temperature.