While you may already know (and love) the American apple pie recipe, the Swedish take on this classic dish is absolutely one ...

Place a large skillet over medium-high heat. (I’ve used cast iron here but any skillet works.) Melt the butter, then add the ...

2 1/2 pounds (1.15 kilograms) baking apples (about 5 or 6 medium; my favorites are Mutsu, Granny Smith, Golden Delicious, or a mix thereof) Juice of half a lemon 1 cup (215 grams) packed dark ...

To reheat, bake the apple crisp in a 325F degree oven for about 10 minutes or until warm all the way through. You can also reheat individual portions of apple crisp in the microwave.

Apple crisp and its cousins the crumble and cobbler are not just easier than apple pie, they’re better. They’re the apple dessert of America’s future.

As the apple crisp sits, the topping absorbs moisture and gets soggy. That said, it’s still delicious! Covered with plastic wrap and refrigerated, this apple crisp will stay fresh for 3 days.

Preheat oven to 450°F. Arrange apples in pie shell; drizzle juices over them. Moisten pie rim with a wet pastry brush. Center top crust over apples and press rim to seal.

1. In a bowl large enough to hold all the topping ingredients, mix the flour, sugar, salt, and cinnamon until blended. 2. Add the butter and oats to the bowl.

-Mix together the butter and brown sugar until creamy. -Then blend in flour and press into prepared 9x13 baking pan lined with parchment paper. -Bake for 25 minutes, until lightly browned edges ...