Wider Horizons

It’s easy for chefs and home cooks to be inspired by new and challenging recipes – that’s some of what keeps cooking so interesting. But all chefs should have a few classic recipes in their repertoire, and an apple crisp is one of them. Often one of the first desserts a novice cook makes, this recipe can be made year round with whatever fruit is available, is easy to adapt for preferences and allergies, and provides a kind of comfort that can be missing from complex recipes.

To sample some of the delicious creations from student chefs at Lethbridge College, including homemade bread, book a table in the Garden Court Dining Room by calling 403-320-3230.


4 large Granny Smith apples, peeled, cored and sliced
2 tbsp Sugar
1/4 tsp Cinnamon
1 tbsp Lemon juice
1 tbsp Vanilla
1/2 cup Unsalted butter
1 cup Packed brown sugar
1/4 tsp Cinnamon
1/4 tsp Nutmeg
3/4 cup Pastry flour
1 cup Rolled oats



  1. Preheat your oven to 375˚ F/190 ˚ C.
  2. Toss the sliced apples with the first portion of sugar, cinnamon, lemon juice and vanilla.
  3. In a separate bowl, rub together the butter, brown sugar, cinnamon, nutmeg, flour and oats until it resembles a crumble.
  4. Lightly grease your 8 ½” x 4 ¼” loaf pan.
  5. Pour the apples – juice and all – into the loaf pan.
  6. Sprinkle the crumble over top of the apples and bake until the juice is bubbling and the top has formed a firm crust – usually about 20 minutes.
  7. Remove from the oven and cool until desired. Can be served with vanilla ice cream or whipped cream. Enjoy!



Feel free to:

  • Use a different type of apple.
  • Add rhubarb, raisins, or berries to your apples.
  • Add nuts to your crumble.
  • Make celiac-friendly by omitting the flour and doubling the oats.
  • Make lactose-intolerant-friendly by replacing the butter with lactose-free margarine.
  • Make vegan by replacing the butter with vegan-friendly margarine.


Wider Horizons
Recipe by Chef Doug Overes | Photo by Rob Olson
Original Publication Date: