2016 · Colorado · Food, Recipes and Kitchen tips · Fruit and Veggies · Mountains · Recipe · recipes and kitchen tips

High Mountain Apple Crisp

This is one of our favorite desserts up here… or anywhere actually!  But sometimes you just need dessert, but especially up here when you say hungry!   This dessert is a bonus because it actually is not 100 percent terrible for you. It has some ingredients that are decent… so you can’t go wrong… especially with good ol’ Apple Crisp.  It is sweet, but also somewhat healthy too!  This is a favorite for me not only because of the taste, but also the ease of making it and ability to keep all the ingredients on hand.  I just love love the sweet crispy topping.  Apples last a while and the rest is just good ol’ pantry staples, so it is good for being in a remote location or for last minute guests or any good ol’ day of the week.   I will try pretty hard not to use “good ol'” for at least another paragraph, I promise.


{The nuts can be left out if you wish, but they do add good flavor and added texture and even a health benefit.  Walnuts are a pretty cool nut!  Our whole family likes it with or without the nuts… and we are not even that nutty}

High Mountain Apple Crisp

*Some important tidbits of info before you officially start – your oven will be at 375 and a 9 x 13 baker will do beautifully for this recipe! I didn’t want to forget to tell you that! phew. I feel better. OH also, this is even more amazing served warm with some simple regular fat vanilla ice-cream (don’t waste your life with fat free anything).  We don’t have any ice cream right now, but I’m trying to function nonetheless.


  • 6 to 8 golden delicious apples or other nice “baking apple” // around 4 or 5 lbs would be good but a little more or less won’t be bad – they need to be peeled, cored very well and sliced into thin uniform slices to be oh-so-content. I think apples are a food that have a content factor.


(if you have a fancy apple thingy it is super fun – but if not, it’s not too crazy to do it all by hand. I am happy I brought mine along – and happy we had the room that I didn’t have to leave it)


  • 1/3 cup sugar
  • 2 heaping T  whole wheat flour
  • 1 – 2 tsp ground cinnamon
  • a good squeeze of fresh lemon juice if you have it – (2 ish tsp).

Combine all the above into a bowl until all the apples have a nice coating and set aside while you get moving on the topping.  You could be on the ball here and start your oven… 375 degrees F will do. That way you don’t have to wait for the oven to be roaring when it is ready to go in. I like to bake it while the butter is still nice and cool.  It you use too soft of butter, I find that it melts into the apples quicker and makes the crust a lot harder and dry.  Also, the sweet lemony coating helps keep the apples from turning brown – that oxidative-enzymatic-browning is no joke y’all!  I hope you have heard of it.  It is a disaster for apples everywhere.



  • 3/4 c whole wheat flour
  • 3/4 c all purpose flour
  • 2 cups old fashioned oats
  • 2 tsp cinnamon
  • 1 cup brown sugar
  • 2 sticks cool butter in cubes
  • a pinch – 1/2 tsp salt (I’m not the best at measuring every time)
  • 1 cup chopped up walnuts

Put all the above EXCEPT the chopped walnuts into a appropriate sized bowl and cut it all up with a pastry cutter (or dough blender – whatever you call it) until all the butter is evenly combined and small chunks form… some of them will be like marble size since the oats give some size. You may be very tempted to eat the chunks. This is normal and permissible.  Then stir in the walnuts  or better yet, don’t be afraid to get your hands in there and squish that stuff around so the walnuts are evenly distributed.  You may want to remove any rings on your fingers because buttery diamonds don’t shine like you’d think.

Spread the apples into the bottom of a 9 x 13 baking dish then top with the crumb topping so all the apples are tucked in.


(excuse my crummy picture taking.. it is happening in a hurry with toddlers on the loose)

Bake at 375 for about 30 minutes.  It make take a little longer or even a little less depending on your attitude, oh I mean…altitude and amount/depth of apples.  Sometimes the crumb topping is a perfect golden brown, but the apples are not tender so in this case, I would cover it all with foil to slow down the cooking of the top but allow the apples more time. Once a fork slides easily into the apples, it is complete.

Let it cool slightly and then enjoy!



Happy day to you friends and happy Apple Crisp days ahead if you wish to try!  Let me know how it goes!

Love, Beka

p.s. It has oatmeal – breakfast? 🙂 



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