Apple Oat Crisp

From The New York Times New Natural Foods Cookbook. We first printed it in Hot Off the Griddle #44, October 1995.


  • 6 medium sized apples, washed, cored and thinly sliced.
  • 3/4 cup plus 2 tablespoons dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup stoneground cornmeal
  • 3/4 cup rolled oats
  • 1/2 cup peanut oil or vegetable oil


  1. Preheat the oven to 300 degrees.
  2. Oil a large heavy iron skillet.
  3. Place the unpeeled apple slices in the skillet and sprinkle with 2 tablespoons of the sugar and the cinnamon.
  4. In a bowl, combine the cornmeal, oats, and the remaining sugar.
  5. Pour in the oil and work with the fingers through the dry mixture. Mixture will be crumbly.
  6. Sprinkle over apples.
  7. Bake for 40 minutes, or until the topping is brown. Do not overcook.

Serve warm.

Serves 6 to 8.

Posted on September 9, 2015 and filed under desserts & sweets.