Text Size: Small Medium Large

Apple Crisp

Apple Crisp

Chef Chris Carpenter

People's Pint, www.thepeoplespint.com, Greenfield, MA


  • 1 Tbsp sugar
  • ½ tsp ground cinnamon
  • 1 stick unsalted butter, cubed
  • ¾ cup all purpose flour
  • 1 cup and 1 Tbsp brown sugar
  • 1/4 cup walnuts, chopped
  • Vanilla Ice Cream (optional)


Preheat oven to 350 degrees. 
To make the filling, peel, core and slice the apples and toss with sugar and cinnamon. Cook in a baking dish for 30 minutes.
To make the topping, cut the butter a little at a time into the flour until well incorporated.  Add the brown sugar and walnuts and mix together. 
Fill 4 ramekins (or 1 small pan) with the fruit filling and then cover with topping.  Cook at 350 until topping browns, about 25–30 minutes. Let cool slightly and serve with ice cream if desired.


Recommended wine/beer for Apple Crisp:

Dr Loosen 2006 Berenauslese [Mosel, Germany]

With the huge variety of local apples, an apple crisp with a luscious topping like this is something we can have at home or out on the town. The Riesling grape produces a wide variety of wines, from dry to sweet and in certain cases very sweet. Ernst Loosen makes this Berenauslese from individually harvested, very ripe grapes that make a very sweet wine. The price of these wines can be quite high, so Ernst bottled this in smaller bottles to divide up the cost. One bottle should be just enough for two servings. Affordable luxury!


View a list of local farms supplying ingredients from this recipe and episode, and search other local farm sources.