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Apple Crisp with Oatmeal Streusel Topping

I spend the last of the holidays on the amazing apple crisp diet. Making a couple of pans for my friend Susan for Sukkot, I peel another 5 pounds of apples for myself. The handy apple peeler and corer makes quick work of peeling and slicing. Before I know it, my "personal pan", a 9" x 13" deep dish is overflowing with apples. Yum.

Admittedly, I'm exhausted and spend the last days of yontif with a fork in apple crisp. The apples are my daily, or hourly, fruit servings. The oatmeal topping is 'breakfast served all day". I tend to bake my apple crisp so that the apples are almost applesauce. I'm too tired to chew. There is a ritual to eating apple crisp. The soft apples, still slightly tart, are rolled about the palate. The crisp topping, lends a contrasting crunch, sometimes with a bit of a caramel tackiness from the edges of the pan.

Alternating yoga positions; "waterfall" (slouch in comfy chair) and "downward facing apple crisp" (thanks sister for the cute birthday apropos!), I polish off 5 pounds of apple crisp. Shrugging, I tell myself it isn't a chocolate cake. It could be worse!


Kosher Status: Parve
Number of servings: 9" x 13" pan, 12 - 16 servings
Main Ingredient(s): Apples
Preparation Time: 00:30
Cooking Time: 00:30
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 5 pounds of apples, peeled, cored and sliced
  • sprinkle of lemon juice

Crisp topping:

  • 2 cups brown sugar
  • 1 1/2 cups of flour
  • 1 1/2 cups of oatmeal
  • 2 1/4 teaspoons cinnamon
  • 2 1/4 teaspoons nutmeg
  • 1 cup margarine (or butter for dairy)


Preheat the oven to 375'.

 Peel, core and slice the apples. Toss with a little lemon juice to prevent browning.

Spray the baking pan with non-stick spray. Add apples to the pan.

To make the crisp, combine the brown sugar, flour, cinnamon and nutmeg in a bowl. Toss to combine.

Add the margarine and cut it into the flour mixture with a pastry cutter. Or, use your finger tips and work the margarine in gently to form a crumb.

Add the oatmeal and toss with the flour mixture.

Heap the crisp topping over the apples. It'll look pretty piled but the apples cook down.

Bake until golden brown. A knife inserted will tell you how cooked the apples are at that point. I like my apples cooked....but, the apples will continue to cook outside of the oven for a few minutes. So, be sure you take the apple crisp out at your desired tenderness.

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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