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“I adapted the crisp topping from kittenkal's Best Blueberry Crisp and adapted the apple part from Alton Brown's apple pie recipe. Alton's recipe called for tapioca flour which I didn't have, so I used about 1/4 cup minute tapioca and ground it up in my coffee grinder down to about 3 tablespoons. I use Ceylon cinnamon because it is floral and goes well with apples. This does have a long preparation time, but a lot of that is taken up in draining the apples, it is time you can be work on something else. Bottled lime juice works just fine in this recipe.”
2hrs 35mins
1 pan

Ingredients Nutrition


  1. Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
  2. While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
  3. In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
  4. Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
  5. Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350° oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
  6. Let cool and serve with ice cream or whipped cream.

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