Clarke Moyer’s World Famous Apple Crisp Recipe


Apple Peeler, Cuter, & Corer

8×8 inch wide 2.75 inch deep Pyrex baking pan

4 Quart Pyrex Mixing Bowl

Measuring Spoons: 1/8th TSP, 1 TSP, 1 TBSP

Measuring Cups: ½ Cup and 1/3rd Cup

6 Inch Chef’s Knife



3X Granny Smith Apples

3X Golden Delicious Apples

3 TBSP Granulated Sugar

1 TSP Ground Cinnamon

1/8th TSP Fine Salt


1 Cup Quaker Old Fashioned Oats

1 Cup Compacted Light Brown Sugar

2/3rd Cup All-purpose Flour

1 Stick Unsalted Butter

1/4th TSP Fine Salt


  1. Pre-Heat the oven to 350°F and arrange a rack in the middle.
  2. Peel, Core and Cut Apples. Combine the apples, 3 TBSP granulated sugar, 1 TSP ground cinnamon, and 1/8 teaspoon salt in 4 quart Pyrex mixing bowl and toss to coat.
  3. Lightly coat 8-by-8-inch Pyrex baking dish with butter. Place the apple mixture in the baking dish and set aside.
  4. Using the same mixing bowl, mix together 1 Cup brown sugar, 1 Cup old fashioned oats, 2/3rd Cup all-purpose flour, and 1/4th TSP salt until evenly combined.
  5. Cut stick of cold butter into small cubes. With your hands, blend in the butter pieces into the crumble mix until small clumps form and the butter is well incorporated, about 2 minutes.
  6. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 20 minutes before serving.
  7. Serve with ice-cream in a bowl while still hot

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