Apple Crisp

This is the perfect recipe for a cool fall day. Substitute pears or peaches for the apples to make this a dish that can be enjoyed throughout many seasons.

Apple Crisp 470x440.jpg


  • 145 g (1 cup) all-purpose flour
  • 75 g (¾ cup) rolled oats
  • 200 g (1 cup) brown sugar
  • 113 g (½ Tablespoons) unsalted butter, softened
  • 790 g (5 ) medium apples, cored and cut into 8 pieces
  • 200 g (1 cup) granulated sugar
  • 20 g (3 Tablespoons) cornstarch
  • 240 ml (1 cup) water
  • (1 teaspoon) vanilla extract


  1. Combine the apples, water, vanilla and cornstarch in the 64 ounce low profile container and secure the lid.
  2. Select Variable 6 and remove the lid plug. Insert the tamper and begin pulsing. Pulse 10-12 times, until the apples are roughly chopped.
  3. Place the mixture in a sauce pot over medium high heat, and cook for 5 minutes, or until the mixture is thickened. Remove from the heat and allow to cool.
  4. Next, in the 64 ounce low profile container add the flour, brown sugar, cinnamon, oats and butter. Secure the lid.
  5. Remove the lid plug and insert the tamper. Select variable 6 and pulse 8 times. Remove the lid and scrape the sides.
  6. Secure the lid, select variable 6 and pulse 6-8 times, until evenly combined.
  7. Spray a 9x9 baking pan with oil and press half of the oat mixture evenly into the pan, and up the sides.
  8. Pour the cooled apple mixture into the pan, and then crumble the remaining oat mixture evenly over top.
  9. Bake in a 350°F oven for 45 minutes to 1 hour, or until golden brown. Serve warm.