top of page
  • Twin Springs Fruit Farm

Apple Crisp with Apple Skin

Apples  2 1/2 pounds TSFF apples, deeply colored cooking varieties (Jonamac, CrimsonCrisp etc.) 1/2 cup honey

1 Tbs. unbleached all-purpose flour, whole-wheat flour, or rice flour.

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Topping 3/4 cup unbleached all-purpose flour... 3/4 cup old fashioned rolled oats (not instant)

1/2 cup chopped walnuts

1/2 cup dark brown sugar, firmly packed, (or1/2 cup honey)

1/2 cup, (1 stick) unsalted or salted butter

Instructions Preheat the oven to 350F. Peel and core the apples, but reserve peels. Slice the peeled apples into 1/4 inch slices and place into a large mixing bowl.

Combine 1 cup of the siced apples, the apple skins, the honey, 1 Tbs. flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed.

 Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8" square baking pan. Set aside.

To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan in the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender.         Cool 10-15 minutes. Serve warm or at room temperature.

Variations: Add a tsp. of grated lemon peel to the apples. Add 1/4 tsp. ground allspice or ground cloves. Use pecans instead of walnuts. 

Recent Posts

See All


INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


bottom of page