Ricardo’s Apple Crisp



  • 1 1/4 cups (310 ml) quick cooking rolled oats
  • 1/4 cup (60 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) brown sugar
  • 1/3 cup (75 ml) unsalted butter, softened


  • 1/2 cup (125 ml) brown sugar
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 3 Cortland apples, peeled and sliced 

  • 3 McIntosh apples, peeled and sliced 

  • 1 tablespoon (15 ml) lemon juice
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  1. With the rack in the lowest position, preheat the oven to 180 °C (350 °F).


  1. In a bowl, combine the oats, flour, and brown sugar. Add the butter and stir to combine. Set aside.


    1. In another bowl, combine the brown sugar and cinnamon. Add the apples and lemon juice and stir to combine.
    2. Spoon into a 20-cm (8-inch) square baking dish. Cover with the topping. Bake for about 50 minutes. Let cool.
    3. Serve warm or at room temperature. Delicious with vanilla ice cream.

From https://www.ricardocuisine.com/en/recipes/3655-apple-crisp