Apple Crisp, we’re back…..

One of the easiest and best desserts of fall.

The scent of apples baking with cinnamon brings back childhood memories of raking leaves and apple picking.

Warm from the oven is perfect, with or without some vanilla ice cream or yogurt.

Leftover apple crisp should be covered and can, but does not have to be, refrigerated.

It will keep for several days if it lasts that long….

Apple Crisp

Total time: 50 minutes


  • 4 tart apples Granny Smith are perfect
  • 1 tbs lemon juice
  • 1 tbs orange juice
  • 2/3 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats (oat meal) 
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/3 cup butter, plus a bit more for the pan

Apple Crisp


  • Butter and 8 X 8″ (20 X 20cm) square baking dish.
  • Peel and slice apples and spread in baking dish.
  • Sprinkle lemon and orange juices over the top. 
  • Mix sugar, spices, flour and oats.
  • Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles.
  • Sprinkle over apples.
  • Bake 30 minutes at 375F (185C), until top is bubbly.

Print Recipe

We’re back…..

It was a fantastic week!

And I still have guests so I will be brief….

There are so many photos and stories, but I’ll start with our home for the week:


The riad was open in the center, with rooms on three floor and a lovely roof-top dining and sitting area overlooking Marrakesh.


Our room was spacious with a sitting room, bedroom and large bathroom.


Our shower:


Our bedroom:


We even had air-conditioning!

And that was a good thing as the temps were in the high 90’s while we were there.

Sitting on the roof top, sipping wine, looking down on the city….. We didn’t care that it was hot.

Last update on October 12, 2015

8 thoughts on “Apple Crisp, we’re back…..”

  1. I just made this apple crisp (with the exception of the orange juice) yesterday. It was wonderful!

    I’m so glad you had a wonderful time. The pictures are great, but I hope there will be a few more 😉

  2. That style of living — the secured courtyard in the center, with various rooms around it: genius design. I hope your marie didn’t get too many renovation ideas there.

  3. You have just whet our appetites for more news of your fantastic week!

    Your crisp recipe has arrived just in time because I decided this morning we have had enough bowls of fresh mulberries and yoghurt for dessert – I need to do something different. It will definitely be eaten at room temperature since it is early to mid 90s and has been for days.

  4. nightsmusic, I love, love, love apple crisp… There will be lots more when I have a minute 🙂

    Dan, he actually looked at a property for sale across the alley – but I think (hope) it was just curiosity….

    Kate, it was! Oh, you mean the apple crisp… 😉

    Gill, oh – you’re back to spring…. you can have a rhubarb crisp…..

    Zoomie, it really was wonderful

  5. So glad you had such a wonderful trip Kate – looks amazing and I love hearing about the sipping wine enjoying the rooftop view!
    What are your thoughts on other kinds of apples for the crisp? – the Honeycrisp and Sweet Tango are all the rage here right now in MN. I am excited to make your recipe this weekend.

  6. Jane, and listening to the call to prayer…. Kind of sacrilegious drinking the wine. I used unknown apples from a tree in the area. I would look for a tart cooking apple… I’m not familiar with either of the ones you mention. Just find one with lots of flavor – ask at the orchard.

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