Apple Crisp with Red Delicious Apples

Sometimes when I go really deep in my research on a topic, it almost paralyzes me from choosing a direction and moving forward. Such was the case with this apple crisp. I had a few Red Delicious apples in the refrigerator, and I wanted to bake something with them. But everywhere I turned I heard that this is pretty much the lousiest apple to bake with.

And this was totally not my experience! I don’t know if it was the use of boiled cider or that I got lucky adapting my recipe choice for use with my pantry ingredients, but I thought this crisp turned out very nicely. No Red Delicious complaints here!

Red Delicious Apple Crisp

Inspired by Chocolate & Zucchini’s Vegan Apple Crumble

Makes an 8×8 dish


  • 4 medium Red Delicious apples (or another kind, if that’s what you have)
  • 3 tbsp boiled cider
  • 1/2 c old fashioned rolled oats
  • 1/4 c granulated white sugar
  • 50 gm whole grain pastry flour (I used soft white wheat berries that I grind myself)
  • 1/4 tsp salt
  • 1/4 tsp apple pie spice
  • 3 tbsp coconut oil, melted


  1. Preheat oven to 360°.
  2. Peel and dice the apples into approximately 1/2- to 3/4-inch pieces. Dump into an 8×8 baking dish and stir in the boiled cider.
  3. In a small bowl, combine the oats, sugar, flour, salt, and spice. Add the coconut oil and stir together until clumpy.
  4. Sprinkle the topping evenly over the apples. Bake for 40-50 minutes, until apples are cooked and bubbly. (Mine didn’t brown very much.)
  5. Cool for around 30–60 minutes and serve. It’s great with toasted walnuts and a big spoonful of plain yogurt.