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A Perfect Michigan Apple Crisp

Updated: Nov 5, 2022

Recipe by Marilyn Maaseidvaag

Fall is upon us and that means it is apple season. Michigan is a big producer of apples. You will find many different varieties of apples in the stores: Braeburn (great for snacking or baking), McIntosh (a little tart), Cortland (similar to McIntosh but a little sweeter), Empire (good for caramel apples or baking), Fuji (one of our home’s favorites), Gala (good for snacking; often found in smaller sizes perfect for lunch boxes), Ginger Gold (yellow apple – sweet), Golden Delicious (good for salads, applesauce and deserts), Jonagold (great fresh or for baking), Honeycrisp (well, the name says everything) and Jazz (another favorite at our home) just to name a few.

Last Month we shared the Sassafras Tea Group’s Recipe book as a remembrance of our founding member Marilyn Maaseidvaag. In the book, you will find Marilyn’s Perfect Michigan Apple Pie recipe. We thought you might like to pour yourself a cup of tea or coffee and enjoy this delicious dessert.

A Perfect Michigan apple Crisp


  • 8 medium-size tart apples

  • 1 cup brown sugar, firmly packed, divided

  • ½ teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1 tablespoon lemon juice

  • 2/3 cup flour

  • ¼ teaspoon salt

  • 6 tablespoon butter, softened


  1. Preheat oven to 375 F

  2. Peel, core and cut apples into chunks

  3. Place in a greased 9 inches or 8 by 8 inches pan

  4. Combine ½ cup brown sugar, cinnamon and nutmeg, and sprinkle over apples. Sprinkle lemon juice over apples.

  5. Combine flour, salt and remaining ½ cup brown sugar

  6. Cut in butter and combine to flour mixture. Crumble over apples

  7. Bake for 45 minutes or until brown on top.

Note: This crisp can be served with Michigan Maple Syrup Whipped Cream: 1 cup whipped cream, 2 tablespoons maple syrup, a dash of cinnamon.

If you would like to share your favorite seasonal recipe with IN members, email us at

To find more recipes from fellow members click the link below:

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