Holy smokes! I feel like I’ve been waiting FOREVER for summer to come to an end! Don’t get me wrong, I love patio season but fall and winter are where it’s at! I love wearing boots, layering on sweaters and jackets and of course did I mention the joy of hibernating? 🙂

Since it’s apple season, I made sure I stocked up on our apples. I’ll find any excuse to make anything that has apple in it. I had an allergy test done a couple of months ago and I found it incredibly interesting how the doctor told me that I was allergic to apples. Like seriously? Me? The person who’s allergic to like a thousand things and counting? I literally laughed at him and said whatever, I’m still eating it anyway. I mean how can I say no to apple pies? Apple tarts? Sliced apples with soy butter? Yes, I know you probably think that’s disgusting but I’m allergic to peanut butter..Like actually allergic allergic..Like anaphylactic shock allergic.

No matter how full I am after a meal, I can’t say no to dessert. Better yet, I can’t say no to apple crisp! I’ve always had a vision of living on a farm and baking apple crisp. After baking it, I’d let it cool on the window sill while my husband rounded up all the cattle.

I used to bake many variations of apple crisp back when I was in middle school. That was how I came up with this wonderful recipe. Try out this delicious apple crisp and let me know what you think of it! I’m sure it won’t disappoint! 🙂


  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4-5 medium apples (peeled, cored and cut into ½ inch pieces)
  • 1 tbsp of lemon juice
  • 1-2 tbsp of ground cinnamon
  • ½ cup and 2 tbp of granulated sugar
  • ¼ cup and 2 tbsp of light brown sugar
  • ¾ cup of all purpose flour
  • dash of salt
  • 1 cup of old fashioned rolled oats (do not use the quick cooking)
  • ½ cup (1 stick) of salted butter (cut into small cubes)


  1. Preheat the oven to 375ºF. Move the oven rack to the middle position in the oven.
  2. In a large bowl, combine the apples with the lemon juice, cinnamon, ½ cup of granulated sugar and 2 tbsp of brown sugar. Set aside.
  3. In another large bowl, combine the flour, ¼ cup of brown sugar, 2 tbsp of granulated sugar and salt. Cut the butter into the flour until the butter is the size of small peas. Add the oats and mix together to form large clumps
  4. In a large baking dish, add in the apple mixture and add in the topping mixture on top. Bake the crisp in the oven for approximately 50-60 minutes. Crisp will be ready  once it’s a deep golden brown.
  5. Let the crisp cool for about 8-10 minutes until topping with vanilla ice cream. Enjoy digging in!! 🙂apple-crisp



Who doesn’t love a slice of warm delicious apple pie? Apple pie has been one of my biggest weaknesses since I’ve been a child 🙂 When I was younger I remember eagerly waiting impatiently while my aunt and grandma whipped up their version of a classic Apple pie.  I loved how rich and flavourful it was! Sure enough, when I turned 14 I started making apple pie on my own. The ingredients back then mostly consisted of basic pie dough, CRISCO (so good yet so bad!), apples and sugar. As I grew, I discovered new ingredients to use and found which ingredients to toss. Of course (like everyone), I had my ups and downs. I once used dull apples that weren’t at all crisp and the pie was literally filled with liquid as everyone went to take a slice. I’ve also accidentally used too much shortening and the pie literally tasted like lard! But all in all, we learn from our mistakes.

Growing up, I watched numerous cooking/baking shows. In middle and high school, even though school didn’t start until 9am, I was up at around 6:15am. I would quickly eat, get ready and make my lunch. By 6:45am, I was already watching TV. I would always catch the last minutes of ‘Licence to Grill’. Of course, this was where I’d daydream that I wanted a guy to barbecue for me just like Rob Rainford..and thankfully my prayers have been answered 😉

I would then watch 2 episodes of Anna Olsen’s Sugar from 7am to 8am. This was where I learned all about different baking techniques and steps on how to corporate ingredients together. By 8am, Rachel Ray’s 30 minute meals would be on and I’d be excited as ever! I was always amazed at how many items she could pick up before she got to the counter to cook! My mom and I have always been huge fans of her. When Target was closing down, we literally picked up each item from her cookware, bakeware and dinnerware collection for me when I move out 🙂 But anyways enough about that and let’s get talking about this amazing recipe!

I made the pie crust at home and it was super easy! The only thing I would be careful about is the amount of water to add to your dough There have been times where I’ve added too much water and the dough didn’t come out flaky at all 😦
Always use crisp apples for the filling. I once used up some not so crisp ones and they made the filling so watery and not flavourful.

Apple Pie Filling

Apple Pie Filling!


  • Servings: 8
  • Difficulty: Easy
  • Print


– 2 ½ cups of all purpose flour
– 1 tsp of sugar
– 1 tsp of salt
– 1 cup of unsalted butter (cut into small pieces)
– ¼-½ of cold water

– 4 crisp apples, either Gala or Granny Smith (peeled, cored and sliced)
– ½ cup of sugar
– ¼ cup of packed brown sugar
– 1 tsp of ground cinnamon
– ½ tsp of salt
– ¼ cup of all purpose flour (plus more for rolling dough)
– 1 tbsp of lemon juice
– 2 tbsp of unsalted butter (cut into small pieces)
– sanding sugar


1) In a food processor, combine flour, salt and sugar and combine. Add the butter and pulse until the butter is pea sizes.
2) Sprinkle with 1 tsp of cold water and pulse until dough is crumbly but holds together. Add more water as needed.
3) Transfer dough onto a piece of plastic wrap and refrigerate until filling is complete.

1) In a large bowl, combine apples, sugars, cinnamon, salt, flour and lemon juice.
2) Preheat oven to 350°F with the rack set in the middle position
3) Lightly flour a large surface and place half of the dough in the center. Roll from the center outward to form a 12 inch circle. Transfer dough onto a 9 inch pie plate. Repeat with the second half of the dough but do not transfer onto the pie plate at this time.
4) Fill the pie plate with the filling. Remember to pack the apples slightly higher in the center. Add the cubed butter to the top of the filling.
5) Place the remaining pie dough disk on top of the apples pressing along the rim to seal. Trim any overhang
6) With floured fingers, pinch the trim with your thumb and forefinger to form an even crust
7) Sprinkle with sanding sugar
8) With a paring knife, cut 6 slits on the top of the pie
9) Bake for 1 hour or until the crust is golden brown and the juices are bubbling
10) Cool completely before enjoying! 🙂

Apple Pie Final

The Final Product!