Easy & Delicious Baked Apple Crisp

I love experimenting with apples, especially during the fall when they are in season & extra juicy. Shockingly enough, I have never baked any sort of apple dessert, although it’s been on my baking bucket list for quite some time now. My company’s annual potluck Thanksgiving luncheon this week was the perfect excuse to take my first crack at homemade apple crisp.

Because this autumn-inspired dessert is new to me, I followed Tastes Better From Scratch‘s easy and extremely tasty apple crisp recipe. Since I am baking for 50+ people, I doubled the recipe. Always better to have leftovers, right? Turns out this dish was so delicious that my co-workers (myself included) demolished it, along with the gallon of vanilla ice cream I brought for topping. For my hips’ sake, it’s probably a good thing that I won’t have this crispy goodness at my disposal the rest of the week.

apple crisp


Crumb topping
1/2 cup flour
1/2 cup Quaker old fashioned oats
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/3 cup soft unsalted butter, diced into small chunks
Dash of salt

Apple filling
3-4 large Granny Smith apples, peeled and sliced thin
3 tablespoons butter, melted
2 tablespoons flour
1 tablespoon lemon juice
3 tablespoons milk (I used skim milk)
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Dash of salt

What you will need

A medium-sized bowl
A small bowl
8×8 pan
A fork (for mixing)


1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
3. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat.
4. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set.
5. Remove from oven and allow to cool for at least 10 minutes before serving. Serve warm with cold vanilla ice cream.


Roasted Brussels Sprouts & Garlic Aioli Dip

Who ever thought Brussels sprouts could taste so good? Smothered in garlic with a crisp outer shell, this veggie appetizer is sure to get your guests double dipping.



Roasted Brussel Sprouts
2 bags of Steamfresh Brussels sprouts
3/4 tablespoon olive oil
1 tablespoon garlic powder
Salt & pepper to taste

Garlic Aioli
6 tablespoons of Helman’s low-fat mayonnaise
1/4 teaspoon minced garlic
1 teaspoon lemon juice
1 tablespoon dry parsley

What you will need

Cookie sheet
Aluminum foil
A medium-sized bowl (for mixing)


1. Preheat oven to 400 degrees. Line your cookie sheet with a piece of aluminum foil.
2. Place Brussels sprouts on the cookie sheet and drizzle with oil. Mix around the sprouts on your now greased pan to make sure they are evenly coated in oil. Sprinkle Brussels sprouts with garlic powder, salt, and pepper to taste. Bake for 15 minutes or until golden brown.
3. While the sprouts are roasting, make your garlic aioli. Mix mayonnaise, garlic, parsley, and lemon juice together in your bowl.
4. Once your Brussels sprouts are done cooking, start dippin’!