Apple Crisp Time

I love fall. It’s my favorite season for its glorious blue skies, beautiful color, cool air, and fun activities—not only Hawkeye football, but trips to places like the apple orchard.

Our family went last weekend and picked a bucket’s worth of Honeycrisp apples from Wilson’s Orchard outside of Iowa City. We walked among the trees, munching on sweet fruit, hit the gift shop for a couple hot apple turnovers, and then took the rest of our loot home to whip up a delicious batch of apple crisp. This has become a tradition at our house each September, one that we look forward to each year (the photo pictured here is of my husband and son during one of our outings a few years ago).

Now, allow me to share my favorite apple crisp recipe (from—just in case this is a tradition you’d like to follow, too.

Oatmeal Apple Crisp
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples—peeled, cored, and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease an 8-inch square pan. In large bowl, combine brown sugar, oats, flour, and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Bake in the preheated oven 40 to 45 minutes or until golden brown. Enjoy!

Happy fall to one and all!

Kathryn Howe
Associate Editor

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