The best and quickest way to use up apples that have been sitting in your fridge for over a month, is to make a Apple Crisp – a nice sweet treat for your whole family.
So, without further ado – Here’s my recipe, Keg Size Super Apple Crisp by Chef Bari

1/2 cup of flour

1 cup of Oats

1 cup of Brown Sugar

1 teaspoon of ground cinnamon

1/3 lb. of butter ( Yes. Not cup but one third a pound of butter – Keg Size)

APPLE FILLING: 14 small sliced apples (see photo) 3/4 cup sugar1/8 cup of apple juice or water3 tablespoons of Lemon juice

Preheat oven to 375 degrees FSpray a baking dish, or you could use a Dutch Oven or ceramic baking dish. Which ever you have. Preferably a 12X8 or 12X9 pan.

For the topping, add all ingredients except butter together in mixing bowl of your choice.

Mix together.

Wash your hands, if you haven’t by now.

Take a paring knife, begin cutting butter into small cubes into oat/flour mixture.

Now mix together well to form a beady crumbling mixture. Don’t worry if it’s not perfect. I find the best way, is to use your hands, to achieve this crumbling mixture. You can rub your hands together to help breakdown and get that beady crumbling mixture.

Set to the side for now.

NEXT – Peel, slice and core Apples. Place in mixing bowl. Add 3/4 cups of sugar, lemon juice and apple juice ( or water) and cinnamon. Mix together.

Place Apple mixture into your pan. Press down with your hand to get it tightly fitted in. Remember, this is Keg Size. ( See Photo)

Add your crumbling topping on top of apples. Lightly press down to fit and even out, if necessary.

Set in the middle of your oven under a baking sheet to collect spill-over juices. ( It’s a safer method to have a tray and it doesn’t make a mess of your oven)


So my Apple Crisp took 1 hour ( 60 minutes) to cook at 375 degrees F.

I highly suggest you set the timers for 40 minutes and keep checking it 10 minute intervals after that, until you achieve this nice golden brown topping.

See my finished photo of the nicely baked Keg-Size Apple Crisp by Chef Bari.
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Thank you, Chef Bari


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