Grandma’s Apple Crisp (Kind of…)

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This week we celebrated my mom’s birthday. For dinner I made Lentil Zucchini Oat Burgers and I thought it was the perfect time to try out another recipe from her mom’s cook book. Unfortunately, only half of the meal turned out good (the burgers, they are delicious, try them!). Not that the apple crisp wasn’t “good”, it literally was just good, not great, not awesome, not delicious…good. For a perfectionist like me, good isn’t good enough.

The original recipe didn’t specify whether to remove the skin, which I thought would be fine. However, I made a few changes because I wanted more apple and more crumble than the recipe called for. This was the result, unfortunately, not overly pretty.

Meh Apple Crisp: Not a good title.

So I went back to the drawing board. This time I fully peeled, sliced and cored the apples. I used the same peeler/slicer/corer that I talked about in Crockpot Applesauce.

They sat in the fridge for a few hours until I made the apple crisp, hence the bits of brown.

So here’s where the delicious Apple Crisp started. Begin by peeling/slicing/coring 8 apples. Spray a 9×13 with cooking spray and preheated the oven to 375. Quarter your apples and layer them on the bottom of the 9×13. Sprinkle 2 tbsp of water and 1 tsp of cinnamon across the apples.

Prettier than the first attempt already.

In a separate large bowl, combine 1 cup of flour, 1/2 a cup of oats, 8 tbsp of butter, and 3/4 cup of sugar. Combine this until it creates crumbles. I used a mixer to get the crumbles but you can use your hands, or start with a mixer and switch to hands if it doesn’t start coming together. Pour about 1/2 of the crumbles over the apples, use your hands to shake it down a bit between the apple pieces, then pour the rest of the crumbles along the top.

Place in the oven at 375 for 40-45 minutes until the top is lightly brown. Serve with whip cream or vanilla ice cream, wonderful by itself also. If you enjoy this, please check out Grandma’s Apple Twists!

Grandma’s Apple Crisp


  • 8 apples (peeled, cored, and sliced)
  • 2 tbsp water
  • 1 tsp cinnamon
  • 1 cup flour
  • 1/2 cup oats
  • 8 tbsp butter
  • 3/4 cup sugar


  1. Peel, slice, and core 8 apples, then quarter the apples. Place the apple slices into a prepared 9×13 baking dish. Pour 2 tbsp of water over the apples followed by 1 tsp of cinnamon.
  2. In a large bowl, combine 1 cup of flour, 1/2 cup of oats, 8 tbsp butter, and 3/4 cup of sugar. Mix these well until they turn into crumbles.
  3. Pour 1/2 the crumbles over the apples. Using your fingers, shake the crumbles down between the apples, then pour the other 1/2 of the crumbles on top.
  4. Place the 9×13 into a preheated (375) oven for 40-45 minutes until lightly brown.

Grandma’s Apple Twists

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Guys. Stop what you are doing and make these. Now. They are seriously amazing. I did not give my Grandma credit. I admit it. To be fair, she passed away when I was 2 so it’s not like I doubted her abilities of making good food to her face. Maybe that’s not the best way to start. Let me start over.

My mom recently gave me my Grandma’s very old and much loved cookbook. She thought I may want to “vegetarianize” some of the recipes. I looked through and have a few things I plan to try, but most of all was the delicious desserts she has in there. There’s homemade fudge, apple crisp, cold dough cookie and these, the apple twists. Now I am not a baker. I don’t necessarily like to measure or follow instructions word for word, which is usually required for baking. This cookbook seems to be okay with that though, as there aren’t instructions word for word.

The thing about this cook book is that theres a lot of details missing, there’s also a lot of instruction that make me pause, like “um…are you sure?” The instructions for this say “Prepare apples. Make dough. Roll out a 16×10 rectangle & cut into 16 10×1 strips. Arrange without them touching. Brush wrapped apples with butter. Sprinkle sugar & cinnamon. Pour 1/2 cup water over pastry. Bake at 450 for 25-30 minutes.”

My favorite part is the “very good” written at the top.

Multiple things about this gave me pause. “Prepare apples”, I assume skin off? She wrote cored and sliced and some other word I can’t figure out. So I assume skin off? No, I’ve never made apple pie. I don’t know. “Make dough”, I’ve never done that, but I’ll throw those ingredients in and try. That worked out well. The one that really threw me the most was the cook temp, 450. By the time I got to this, the bottom of my pyrex was loaded with butter. I’m like, “Is this going to catch fire at 450? Butter’s burning point is 350.”

Naturally, I called my mom. She said no, but thought dropping the temp would be fine. Experiment with Grandma’s cookbook #1: done! Don’t worry, I’ll provide more detail than her cookbook does.*Side note: I plan to try them again at 450 at a later time, for now this worked perfectly with a little extra time required.*

Preheat oven to 375 and prepare your apples. Peel, core and cut them. You want to cut them into 8 slices from each apple (16 total). Make dough. Place 1 1/2 cups of flour into a mixing bowl. Add 1 tsp salt, and 1/2 a cup of coconut oil (the original recipe called for shortening, so that would work to). Begin to combine this. As it is combining, add 5 tbsp of cold water. Once dough is formed, remove from the bowl and knead a couple times to bring it all together.

Roll out your dough. Now, if you can figure out how to make a 16×10 rectangle, more power to you. Mine only managed like 12×10 and I said “close enough”. Also, if you desire to measure out 10×1 strips, again more power to you. I estimated 16 1 inch strips that varied a bit in length but were pretty close to 10 inches. Wrap each apple in a strip of dough and place it in a very well oiled baking dish, without them touching.

See why I was worried about fire? That’t a ton of puddled up butter.

Melt 1/4 cup of butter (original said 1/3 but I felt this was too much) and brush each pastry wrapped apple well. Sprinkle 1/4 cup sugar (original said 1/2, but holy..) and 1/2 tsp cinnamon across all the apples. Pour ~1/2 a cup of water over the pastry and bake for 1 hour. These are literally the best thing I have ever tasted. They would make a wonderful appetizer, holiday dish, or dessert. Enjoy!

Adding a note to mention that since you use a good amount of coconut oil these do end up with a hint of coconut taste/smell, which I thought was fantastic. If you aren’t a fan of coconut, you can switch it out for some other kind of shortening, like Crisco.

Grandma’s Apple Twists


  • 2 medium apples (cored, peeled, cut into 16 pieces)
  • 1 1/2 cup flour
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 5 tbsp cold water
  • 1/4 cup butter (melted)
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup water
  1. Prepare apples by peeling, coring and slicing. Each apple should be cut into 8 pieces for a total of 16.
  2. Make the dough by combining 1 1/2 cups of flour, 1 tsp salt and 1/2 a cup of coconut oil in a mixer. As this combines, add 5 tbsp of cold water. Once dough forms, remove from mixer and knead fully to combine.
  3. Sprinkle your work surface with flour. Roll out the dough until generally about the size of a 16×10 rectangle. *See notes above about sizing*
  4. Cut dough into 16 ~1 inch strips. Wrap each apple slice in dough and place it in a well oiled baking pan, spaced well so they do not touch.
  5. Melt butter and brush each pastry wrapped apple slice. Sprinkle sugar and cinnamon all over. Pour in a 1/2 cup of water and bake for 1 hour, removing when lightly browned.