Amelia Pine’s Wisconsin Apple Crisp

Recipe Note

Amelia Pine is the author of the Sea Glass Beach Mysteries and the Northwoods Knitting Mysteries. The Northwood Knitting Mysteries are set in Frosty Pines, a quaint town in the Northwoods of Wisconsin. Read more about Murder at the Woolen Mill, the first book in the Northwoods Knitting Mystery Series.

Wisconsin Apple Crisp Recipe

This is Amelia Pine’s recipe for Wisconsin Apple Crisp.

Ingredients

For the filling:

• 6–7 medium Wisconsin apples (like Honeycrisp, Cortland, or Haralson), peeled, cored, and sliced

• 2 tbsp lemon juice (keeps apples bright)

• 1/2 cup granulated sugar (adjust depending on sweetness of apples)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tbsp all-purpose flour (helps thicken juices)

• Pinch of salt

For the topping:

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• 1 cup packed brown sugar

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1/2 cup (1 stick) cold unsalted Wisconsin butter, cubed

• (Optional: add 1/2 cup chopped toasted walnuts or pecans for extra crunch.)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Prepare apples. In a large bowl, toss apple slices with lemon juice, sugar, cinnamon, nutmeg, flour, and salt until coated. Spread evenly in baking dish.

3. Make the topping. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or your fingers until mixture is crumbly and resembles pea-sized bits. Stir in nuts if using.

4. Assemble. Sprinkle topping evenly over apples.

5. Bake uncovered for 40–45 minutes, until topping is golden brown and apples are bubbling.

6. Cool slightly. Serve warm with vanilla ice cream or whipped cream.

Pro Tip

If you want a deeper flavor, swap half the granulated sugar in the filling for local maple syrup, and reduce the flour slightly.