Holy Trinity Apple Crisp

apple crisp
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 50 mins

Peter Klein’s staff at Seedling Fruit coined the term “holy trinity of pie apples” to refer to their favorite combination of Northern Spy, Golden Grimes and Ida Red. Baked together they make a tastebud-bursting combination. If you can’t find them, try Granny Smith, Rome Beauty and Gala.


1 1/2cups old-fashioned oatmeal
1cup all-purpose flour
1/2cup granulated sugar
2tablespoons brown sugar
1/2teaspoon salt
12tablespoons cold unsalted butter, cut into small pieces
2tablespoons brown sugar
1tablespoon all-purpose flour
1teaspoon cinnamon
1/2teaspoon salt
1/4teaspoon freshly ground nutmeg
1/8teaspoon ground cloves
4pounds apples (about 10), peeled, cored and sliced


  1. Preheat the oven to 400F.
  2. To make the topping, combine oats, flour, sugars and salt. With a pastry blender or hands, cut in butter until topping is crumbly,
  3. To make the filling, combine brown sugar, flour, cinnamon, salt, nutmeg and cloves in a large mixing bowl. Add apple slices and toss to coat. Spoon into a 3-quart baking dish and cover with topping. Bake about 50 minutes or until fruit bubbles and topping is browned.

Nutritional Info *per serving

  • Glycemic Load 6.85
  • Calories 340
  • Fat 15g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 35mg
  • Sodium 240mg
  • Potassium 220mg
  • Carbohydrate 53g
  • Fiber 3g
  • Sugars 34g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 6%