Apple Crisp/Postre de manzanas

It’s apple season! If you haven’t had a chance to go apple picking, head over to your local farmer’s market because now is the perfect time- these apples are delicious! Use them to make applesauce, as toppings in salad, or to bake yourself a fruit-filled dessert like this one- everyone needs a little something sweet now and then! Enjoy!



  • 6 cups sliced apples, peeled, cored (Macintosh, Gala or Granny Smith)
  • 2 tablespoons flour
  • Juice of 1 lemon (2 tablespoons)
  • pinch salt


  • ¾ cup flour (whole grain is healthier!)
  • 1 cup oats
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅓ cup brown sugar
  • 3 tablespoons butter or oil
  • optional: ¼ cup pecans or walnuts if no nut allergies, or serve warm with low fat vanilla yogurt on top!



Preheat oven to 350 degrees. Combine filling ingredients and set aside. In a large bowl stir together all topping ingredients except butter (or oil); add butter (or oil) once mixed and stir until crumbly. Grease baking dish and pour filling in. Cover apples with topping mixture and bake for 30-40 minutes until topping is golden brown. Optional: add vanilla yogurt or nuts (walnuts or pecans) before serving.





  • 6 tazas de manzanas, cortadas
  • 2 cucharas de harina
  • jugo de 1 limón
  • un poquito de sal


  • ¾ taza de harina (integral es mas saludable)
  • 1 taza de avena
  • ½ cucharadita de canela
  • ½ cucharadita de nuez moscada
  • ¼ cucharadita de sal
  • 1/3 taza de azúcar moreno
  • 3 cucharas de mantequilla o aceite
  • optativo: nueces, yogur de vainilla (bajo en grasa)


Calentar el horno hasta 350 grados F. Mezclar todos los ingredientes del relleno y poner en un fuente. En un fuente grande mezclar todos los ingredientes de la cubierta. Poner un poquito de aceite en el pyrex y añadir la mezcla con las manzanas primero y después la cubierta. Hornear para 30-40 minutos hasta que este de color marrón. Servir caliente; puedes agregar yogur de vainilla o nueces al final (optativo).  ¡Disfruta!


Recipe adapted from:

Photos and post by: Yael Gottlieb



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