The Foil Foodie: Mom’s Apple Crisp

By Levi FloodContributing Writer

Today we have lot’s of great stuff for you guys. First we have our tip of the week and then on to why we are all here: dessert!

Tip of the Week:

Two things to look for:

  1. That number in yellow (also known as the unit price) just to the left of the price as well as the brand name. This tells you the price you are paying per pound or gallon, so while a lower price tag may look good, a lower unit price with a higher price tag means you are getting more for your money!
  2. Brand names. I recommend always going with store brands. They are always the cheapest, and normally just as good as name brands. If you are having trouble locating them, look at the bottom shelf. Brand name companies pay premiums for their products to be at eye level.

Mom’s Apple Crisp

Makes 3 desserts (or more!)

Shopping List:

Photo by Levi Flood Getting certain ingredients like butter and salt from the cafe helps keep your budget in check.
Photo by Levi Flood
Getting certain ingredients like butter and salt from the cafe helps keep your budget in check.
  • 3 Red apples (just get the cheapest ones you can that aren’t Red Delicious, although if possible go for Macintosh or Cortland) $1.45
  • Syrup $2.19
  • Lemon Juice $1.79
  • Ground Cinnamon $1.09
  • Flour (any type will work, most like to use the white, pre-sifted, and bleached variety) $1.19
  • Brown Sugar $1.19
  • Granola $1.00 (You can find granola in the nut section of the supermarket, where you can actually measure out exactly how much you want.)
  • **Butter
  • **Salt

**Total cost: $9.90 (Prices are may vary based on produce weight and brand variation and this price does not include butter or salt (which can be found individually packaged at the cafeteria) or optional toppings)**

Optional Toppings:

  • Vanilla Ice Cream


  • Pre-heat oven to 375 °F.
  • Wash your apple, then use your knife to peel all of the skin from the apple.
  • Slice the apple to remove the core.
  • Cut the apple into small, bite-sized pieces.
  • In one solo cup add 3 spoon-fulls of syrup and 2 spoon-fulls of lemon juice. Stir with your spoon until well mixed.
  • In a second solo cup add 6 spoon-fulls of flour and 5 spoon-fulls of brown sugar and mix.
  • For these dry ingredients, each spoon full should be relatively level. To accomplish this just use the back edge of your knife to to scrape the excess material down to the level of the edges of your spoon.
  • Add a dash of cinnamon and a dash of salt to the mixture of flour and brown sugar.
  • While most baking recipes are very exact, this apple crisp is very forgiving. A “dash” is a term that would drive any chef mad because it is so ambiguous. So to do this right, simply sprinkle a tiny bit of salt in, then add a bit more cinnamon than you added salt.
  • Add one spoon-full of butter to the dry mixture.
  • Now this part is tricky: mix the butter into the dry ingredients to coat it, then crush it and break it up into chunks using the side of your spoon. Once completed, mix again.
  • Add the apple pieces to your liquid cup and stir.
  • Pour this mixture onto a large piece of aluminum foil.
  • Spread the dry mixture over the apples.
  • Add 2 spoon-fulls of granola on top of the dry ingredients.
  • *Repeat process as desired to make the additional two portions.
  • Wrap the foil into a ball, then cover in a second layer of foil.
  • Place the ball in the oven. Cook for 40 minutes.
  • Remove from oven, add vanilla ice cream as desired, and enjoy!

This slideshow requires JavaScript.

And be sure to comment below with how you did on this dish and tune in next week for a surprise dish of the week!

One thought on “The Foil Foodie: Mom’s Apple Crisp

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: