Alicia Ross: Cozy apple crisp recipe updated to save time

Get ready for a truly simple and delicious apple dessert. Today's recipe is an adaptation of an old 1977 “Apple Krisp” recipe from “The Moosewood Cookbook” by Mollie Katzen. I used her recipe for years until I decided to make a few changes that reflected my desperate, need-to-do-it-quickly life.

Now this is my go-to apple crisp recipe: Easy and flexible, just the way I like it. The first timesaving tip? Don't peel your apples. That's right. Just core and slice. Next, melt your butter and honey together. This makes your crispy topping come together in a snap and cleanup much easier.

This next timesaving tip might be too much for some of you to adopt, but stay with me: You don't have to cook your apples first. As long as you thinly slice the apples, they will cook beautifully in the oven. Adding apple juice to the assembled recipe before you pop it in the oven gives it just the right moisture. After the dessert has gotten crispy, cover the dish and let it rest in the warm oven. It's moist and flavorful — and perfect served with ice cream!

Before you know it, you'll be making this easy and elegant apple dessert every chance you get. Enjoy!

Alicia Ross is the co-author of “Desperation Dinners!” Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to

Alicia Ross' Favorite Apple Crisp

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