This is one of my own recipes, it’s always changing hence the lack of measurements. The spices change too. Cinnamon is a must have but I will also use nutmeg, ginger, allspice or some of my favorite speculaaskruiden.

For the crisp topping, I sometime use ground nuts in the mixture, hazelnuts or walnuts are especially delicious.

Mama Moon’s Apple Crisp

apples, peeled, cored and sliced ( I used McIntosh and Cortland in the crisp in the photo)
lemon juice
ground cinnamon
ground mace
maple syrup, grade B is best
whole white wheat flour
old fashioned rolled oats
1/2c. unsalted butter, cubed

Toss sliced apples with lemon juice, cinnamon, and mace. Pour into a 9 x 13 x 2in casserole. add flour and oats into a bowl, work in butter until mixture resembles a coarse meal. pour over the top of apples, cover with aluminum foil and bake in a 350* oven until bubbly 40-45min (or longer if you like it mushy).

5 cups fresh or frozen blueberries
4 tablespoons granulated sugar
1/2 cup oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped nuts

Thaw fruit if frozen.  Do not drain.  In a 2 quart square baking dish place
fruit.  Stir in granulated sugar. For topping,  In a medium bowl combine
brown sugar, oats, flour, and cinnamon.  Cut in butter till mixture
resembles coarse crumbs. Stir in nuts and sprinkle topping over fruit.
Bake in 375 degree oven for 30 to 35 minutes, (40 minutes for thawed fruit)
or until golden brown.   Serve warm with ice cream if desired.  Yield 6
servings.

3 apples, cored and cut into 1/4-inch wedges
2 red or purple plums, pitted and cut into 1/4-inch wedges
1 firm ripe pear, cored and cut into 1/4-inch wedges
1 cup firmly packed light brown sugar, divided
2 tablespoons cornstarch
2 teaspoons grated fresh ginger or 2 teaspoons ground ginger, divided
1-1/2 cups all-purpose flour
1 cup quick or old fashioned oats, uncooked
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) 70% vegetable oil spread, chilled, cut into pieces
2/3 cup low-fat milk
Vanilla ice cream (optional)

Heat oven to 400°F. In large bowl, combine fruit. In small bowl, combine 3/4 cup of the brown sugar, the cornstarch and 1 teaspoon of the ginger. Add to fruit; mix well. Spoon into 2-1/2-quart baking dish. Bake uncovered 20 minutes.
In large bowl, combine flour, oats, remaining 1/4 cup brown sugar, baking powder, remaining 1 teaspoon ginger and salt; mix well. Cut in vegetable oil spread with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; mix with fork until soft dough forms. Turn out onto lightly floured surface; knead gently 6 to 8 times. Pat dough into a rectangle 1/2-inch thick. Cut into shapes with floured biscuit or cookie cutter.
Remove baking dish from oven; stir fruit. Carefully arrange biscuits over hot fruit; press lightly into fruit. Bake 15 to 20 minutes or until biscuits are golden brown and fruit mixture is bubbly. Serve warm with vanilla ice cream, if desired. Cover and refrigerate leftovers.
Yield: 8 To 10 Servings

1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Irish Whiskey Cream, recipe follows

Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch
baking pan and set aside.

In a large skillet, melt 3 tablespoons of butter over medium-high
heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1
tablespoon of the flour. Stir well, and cook for 5 minutes. Add the
whiskey, cinnamon, cardamom and salt, stir well, and cook for 1
minute. Remove from the heat.

In a large bowl combine the remaining flour, oatmeal and remaining
1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with
your fingers or a pastry blender, work the mixture until it resembles
coarse crumbs. Add the walnuts and mix well.

Place the apple mixture in the greased pan and sprinkle the crumb
mixture evenly over the top. Bake until golden brown and bubbly, about
35 to 40 minutes. Serve hot with the Irish Whiskey Cream.

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

Whip the cream until it begins to form soft peaks. Add the sugar and
whiskey and beat until stiff peaks form. Cover and chill until needed.

Yield: about 2 cups

1/4 c. plus 1 Tbsp. butter
½ c. packed brown sugar
3/4 c. quick-cooking rolled oats
3/4 c. all-purpose flour
6 c. sliced pared apples
1 Tbsp. Lemon juice
1/3 c. granulated sugar 3 Tbsp. flour, divided
½ tsp. cinnamon
1/4 tsp. salt
3 or 4 oz cream cheese, at room temp.
1 Tbsp. milk
1/4 c. granulated sugar
1 egg

1. Microwave butter in casserole at High 45 - 60 seconds. Stir in brown sugar and oats. Microwave High 2 minutes. Stir in 3/4 cup flour. Set aside.

2. Combine apples, juice, 1/3 cup sugar, 2 tablespoons flour, cinnamon and salt in 8 x 8 inch baking dish. Stir and spread evenly. Microwave at High 8 minutes, stirring after half the time.

3. Blend cream cheese, milk, sugar, egg and 1 tablespoon flour. Pour evenly over apples. Sprinkle with crumbly mixture. Microwave at high 6 - 10 minutes, or until apples are tender, rotating ½ turn after half the time. Serve warm or cold, plain for topped with whipped cream.

This is something I threw together at the request of my family, it’s currently baking and making my mouth water.

4 apples, peeled and sliced thin
2 cups blueberries, fresh or frozen
1 cup cranberries
1 TB ground cinnamon
1/2 tsp. ground allspice
1/2 cup maple syrup

Mix above ingredients and pour into a buttered casserole (I’m using a 9 x 13 x 2in).

Top with:

1/2 cup flour
1 cup oats
2 TB sucanat (or sugar, or additional maple syrup)
a sprinkling of ground cinnamon
2TB flax meal (optional, but a healthy addition)
4 TB butter, chilled and cubed

Mix the first four ingredients and work butter into mixture with fork or fingers until resembles course meal. Pour over top of fruit. Cover casserole with foil and bake in a 350* oven for 35-40 min. Remove foil and bake an additional 20-30 min until top is crisp and lightly browned.

I have made two batches of this, both are polished off quickly, I fear none will survive to freeze for winter eating.

Mama Moon’s Maple-Apple Crisp

4 large, peeled, thinly sliced apples (McIntosh are ideal but feel free to experiment-I like Cortlands)
2 TB lemon juice
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup real maple syrup

Topping:

1 cup uncooked rolled oats
1/3 cup flour
1/2 cup sliced almonds
2 TB butter, cut into chunks
2TB real maple syrup
1 tsp almond extract

Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside.

In a greased a 9″ x 13″ baking dish spread the apple mixture across the bottom of the pan. Spread the topping evenly over the apples, cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Remove foil and bake an additional 20 to 30 minutes at 350 degrees until topping is crisp. If you’d like, top with whipped cream or vanilla ice cream.

Serves 6-8

2/3 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1 tsp cinnamon
2/3 c Skim milk
2 c Blueberries

Combine dry ingredients in a bowl. Add milk and whisk until smooth.
Pour in batter into a greased casserole and sprinkle blueberries on top.
Bake in a preheated 350 degree oven for 40 minutes or until lightly browned.