Simple Apple Crisp 6.000
Oct 19, 2005

This is Tom Burford's favorite combination. The Golden Delicious contributes sweetness, so there's no need for sugar in the filling. The Winesap is tart; hence, no lemon juice. The Jonathan is both sweet and tart, for added depth of flavor. Taken together, this crisp is slightly tart. Any or all of these apple varieties can be substituted.

Servings: 6 - 8
  • 6 apples : 2 Golden Delicious, 2 Winesap and 2 Jonathan, peeled, cored and sliced into eighths
  • 1 stick (4 ounces) unsalted butter, softened
  • 1 cup flour
  • 1 cup sugar
  • 2 to 4 tablespoons apple cider or hard cider (optional)


Preheat the oven to 325 degrees. Have ready an ungreased 8- or 9-inch-square baking pan.

Mix the apples together in a medium bowl and transfer them to the pan.

In a medium bowl, using a whisk, combine the butter, flour and sugar until the mixture resembles coarse meal. Sprinkle it over the apples.

Bake for 50 to 60 minutes or until golden brown and bubbly. Halfway through the cooking, if the apples look a little dry, add 2 to 4 tablespoons of cider. Let cool slightly before serving, or serve cold.

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Recipe Source

Adapted from (Professor Apple) Tom Burford, based on a traditional Virginia mountain recipe.

Tested by Marcia Kramer.

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