Mom’s Apple Crisp


AppleCrispLogoI like cake and cookies as much as the next person, but my dessert of choice is almost always our Mom’s apple crisp.  In fact, I love it so much that it is my birthday request each July. It is so perfectly spiced, with such an incredibly crisp and buttery topping, that I absolutely cannot get enough of it. That sweet, crunchy topping against the tart soft Granny Smith apples is to die for.  And if you want to go extra crazy, you can hit it with a little vanilla ice cream too — on the side for sure, so you don’t miss out on the crunchy topping.

And yes, if you’re careful, you can gently wriggle candles through the crisp topping to get it birthday ready. You may or may not want to break with the cake for birthday traditions, but I guarantee you’ll feel like celebrating each time you have this dessert.   ~Robin

Mom’s Apple Crisp
  • ~2 c. sugar
  • ~1 ½ c. flour
  • ~4 tsp. cinnamon
  • ~½ tsp. nutmeg
  • ~¼ tsp. salt
  • ~2 sticks of cold butter (1 cup)
  • ~8 Granny Smith apples, peeled, cored and sliced
  • ~Lemon juice (optional)
  1. Preheat oven to 375°F.
  2. Cut all but apples and lemon juice together with a pastry cutter until evenly mixed. (*If you don’t own a pastry cutter you can use a fork as well, mashing it down with the back of the tines flat into the mixture, but it takes longer that way. Or just order yourself one here.)
  3. Place sliced apples into a 9x13 pan. Drizzle a little lemon juice over the apples (especially if apples are sweeter than is typical).
  4. Cover as evenly as is feasible (don’t worry too much about perfection here) with topping mixture.
  5. Bake until top is nice and crispy -- will be a golden brown color (about 45 minutes).
  6. Note: This recipe can be made with any variety of apple, but Granny Smith are the best for the perfect combination of tart and sweet!
  7. This post contains affiliate links. We earn a small small commission on purchases made via these links.


Limeade Fruit Salad

I’m a huge fan of fruit salad, but so many have a ton of added ingredients that crank up the calories.  Sometimes simple is best, and the kick of lime makes this beautiful dish a refreshing sweet/tart treat fit for any meal, whether served at your table or, better yet, a picnic blanket.  ~Robin


Limeade Fruit Salad
  • ~12 oz. strawberries, chopped (this was a whole 16 oz. package weighed after I removed stems and chopped them)
  • ~10 oz. pineapple, chopped (about half a pineapple)
  • ~1 Granny Smith apple, chopped (Granny Smith is the only apple tart enough, and there’s a nice crispness that works well for varied texture here too.)
  • ~5 oz. seedless black grapes (about 25 grapes), halved
  • ~1/8 c. sugar
  • ~3 limes’ juice (about 6 T.)
  1. Wash and chop all fruit; combine.
  2. Add sugar, then add the juice of 2 limes, stir well, and taste. Then add a 3rd lime’s juice if you like it more tart.
  3. Chill at least 30 minutes for the sweet and tart flavors to mix well.
  4. Can be chilled overnight as well if you want to make it ahead.

Weight Watcher’s info.: 1 cup = 1 point; 1.5 cups = 2 points; 2 cups = 3 points (for my fellow fruit fanatics)

Blue Ribbon Apple Pie


I first made this pie as a teenager.  My dad liked my version (which has some extra spices) so much that he asked for this pie for his birthday every year after.  Now my husband also wants this pie every year for HIS birthday too.  It’s that good.  I guess I should call it “birthday pie” since it seems to be a yearly request from the people I bake for.  This pie, however, has a new memory attached to it.  I recently helped my daughter make this pie for a 4H baking competition and she won the grand prize!  She cut the 4H emblem in the top crust and, foolishly, I neglected to take a picture of her pie.  It was so pretty!  Sorry, you’ll have to settle for pictures of my pie instead. Here she is with her ribbons though (the blue ribbon is for the pie and the white ribbon is for rolls that she entered as well).


If you make a pie for Thanksgiving, I urge you to make this one.  It’s a grand prize blue ribbon favorite in my family!  ~Erin



2 deep dish pie crusts (confession:  I often use frozen but Mom’s recipe is below if you prefer from-scratch)

8 Granny Smith apples

1 c. white sugar

¼ c. light brown sugar, lightly packed

2 T. flour

1/8 tsp. salt

¾ tsp. ground cinnamon

¼ tsp. nutmeg

2 T. butter



In a large bowl, stir the white sugar, brown sugar, flour, salt, cinnamon, and nutmeg until well combined; set aside.

Preheat the oven to 375° F.

If you made the crust, roll out one disc to ¼ inch thick and press gently in the pie pan, leaving some overhang.

Peel and thinly slice your apples.  Throw them right in with the sugar mixture and toss to coat.

Pour the apple/sugar mixture into your prepared bottom crust.  Don’t leave any sugar behind!

Dot the top of the apples with some bits of butter.

Roll out the top crust (cut a design or slits to vent), then place it on top of the apples and crimp the edges together with the bottom crust.

Place the pie on a sheet pan (in case it bubbles over!) and bake in the center rack until golden brown (about 45 minutes).


Mom’s Deep Dish Double Pie Crust:

4 cups flour

2 tsp. salt

2 sticks butter (1 cup)

1/3 cup vegetable shortening

Approximately 12 T. ice cold water

Stir the salt into the flour.  Cut butter and shortening into flour mixture using a pastry cutter or forks, until it resembles a coarse meal.  Add water and knead until the dough comes together and is no longer crumbly, but not to the point of being sticky though.  Divide into 2 discs, wrap in plastic wrap, and refrigerate until ready to use.

Apple Cake


All of us have those recipes that remind us of home, or in the case, Grandma’s house.  This is one of those recipes for me.  Normally I say you shouldn’t mess up a good cake by putting fruit in it – cakes are really for chocolate!  But this one always reminds me of my Grandma making it (and probably letting me lick the bowl).  It’s sooo yummy right out of the oven and great for breakfast or a dessert.  And that perfectly crisp top with the soft, lightly cinnamoned cake is impossible to beat.  ~Tracy



1 ½ c. vegetable oil

2 c. sugar

3 eggs

3 c. flour

2 t. cinnamon

1 t. baking soda

½ t. salt

3 c. peeled, chopped apples (Granny Smith work well in this recipe)

1 c. chopped pecans (if desired)



Preheat oven to 350°F.

Sift together flour, cinnamon, baking soda, and salt.  Set aside.

In large mixing bowl, blend vegetable oil and sugar together.  Add eggs mixing well after each.

Stir in dry ingredients, gently mixing until all are incorporated.  Add apples (and pecans if you like them) and stir just until mixed together.

Pour into a 9 x 13 pan that has been greased & floured or sprayed with baking spray.

Bake for approximately 1 hour and 15 minutes or until toothpick comes out virtually clean.