Spiced Apple Crisp

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Spiced Apple Crisp | Anita's Organic Mill
It’s apple season again, and as autumn rolls in there’s nothing better than a warm apple crisp. For this recipe we used a variety of local heirloom apples. Get the deepest flavour by finding some interesting varieties, preferably picked right off the tree at a local orchard. Adding chopped nuts to the topping gives a nice crunch, and the spices and Drambuie add complexity to the flavour.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 8 servings


For the apples:

  • 1400g (10 cups) Sliced (¼”) peeled apples (a mix of varieties)
  • 1/4 cup Cane sugar
  • 2 tbsp Flour
  • 2 tbsp Fresh squeezed lemon juice
  • 3 tbsp Drambuie
  • 1 tbsp Butter
  • 1/8 tsp (each) Ground star anise, cardamom, cloves, allspice
  • 1/4 tsp (each) Ground nutmeg
  • 1/2 tsp Ceylon cinnamon
  • Scraped seeds 1 Vanilla bean

For the topping:

  • 3/4 cup Whole grain spelt flour
  • 1/2 cup Cold butter cut into ½” cubes
  • 3/4 cup Old fashioned rolled oats
  • 1/4 cup Coarsely chopped pecans
  • 1/4 cup Coarsely chopped almonds
  • 1/4 cup Dark brown sugar
  • 1/2 tsp Salt
  • 1/2 tsp Ceylon cinnamon



  • In a large bowl, combine the spelt flour, brown sugar, salt, and cinnamon.
  • Cut in the butter with a pastry blender until the mixture has the texture of coarse meal.
  • Mix in the oats and chopped nuts with your hands, squeezing the mixture until it becomes clumpy. Place in the freezer to chill while you prepare the apples.


  • Preheat the oven to 350˚F with convection, or 375˚F without convection.
  • Toss the apples with the lemon juice as soon as they are sliced.
  • Melt 1 tablespoon of butter in a large skillet over medium heat.
  • Add the apples, spices, and Drambuie and saute for 1-2 minutes.
  • Combine the cane sugar and flour and add to the pan with the apples. Continue sauteing for another minute until apples are just beginning to soften.
  • Transfer the apples to a lightly buttered 9” square baking dish.
  • Cover with the topping.
  • Bake for 40-45 minutes until the topping is golden and the filling is bubbling at the sides.
  • dancnthedream@gmail.com

    Thank you for sharing this recipe. I also make pasta but I put sourdough in my pasta making it more healthy. It’s not sour or anything, just plain good and easier to digest.

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