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Rosh Hashanah
Pre Rosh Hashanah Apple Crisp
We gathered before the new year — peeled, sliced, baked, and tasted. Here's a simple version of the crisp we made together. Print it out and tape it inside your spice cabinet.
Filling
- 6 large apples (Granny Smith + Honeycrisp), peeled & sliced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp flour
Topping
- 1 cup oats
- ¾ cup flour
- ¾ cup brown sugar
- ½ cup melted butter (or margarine for parve)
- Pinch of salt
- 1 tsp cinnamon
Method
- Heat oven to 350°F. Lightly grease a 9×13 pan.
- Toss apples with lemon, sugar, cinnamon, nutmeg, and flour. Spread in pan.
- Mix topping ingredients until clumpy. Scatter over apples.
- Bake 40–45 minutes until apples bubble and topping is golden.
- Cool 10 minutes. Serve warm — vanilla ice cream optional, encouraged.
Recipe re-typed for the new site — original was a workshop, not a written recipe. Adjust to taste, like our moms do.