The Best Apple Crisp

I just finished reading co-worker Marilyn Hagerty’s Eatbeat column for Nov. 18 , a review of Eagles Crest Grill located at King’s Walk Golf Course in Grand Forks. (This review can be found next week at

Marilyn gave the restaurant’s apple crisp high grades for being good, healthful and not terribly expensive. She said the dessert is served in a soup cup and is the recipe of Marcia Waind, wife of Paul Waind, who operates the restaurant.

Marilyn also said that you can tell it has oatmeal and all the usual ingredients. The dessert was topped with a dollop of whipped cream and cost just $1.89. That’s a pretty good bargain, since you rarely can find a restaurant dessert for less than $4 these days.

I would be remiss not mentioning my favorite apple crisp recipe. I got it from another co-worker, Marsha Gunderson, who hails from Northwood, N.D. Marsha was given the recipe by the town’s school cooks when she was married. It’s the one they made for schoolchildren.

The Northwood Apple Crisp recipe tastes remarkably similar to one I had for school lunch when growing up in Crookston, Minn. My aunt, Helen Tiedeman, who was head cook at the Cathedral School, told me the recipe was one that came from the government, which supplied a lot of commodities to school lunch programs back in the 1950s and 1960s. I believe Northwood had the same recipe.

My suspicions were further bolstered this past weekend, when Lois Durkin, the mother of another former co-worker, Jim Durkin, told me her recipe was exactly the same as mine. She says he mother, also a school cook, gave it to her.

So, for those of you who’ve never seen or tried this recipe, here it is. It’s a great way to make use of those home-grown apples that are so abundant this time of the year.

Bon appetit!

Northwood School Apple Crisp
6 cups apples
1 cup flour
1 cup white sugar
1 cup brown sugar
1 cup oatmeal
1 cup butter
½ teaspoon salt
Cinnamon to taste
Put apples in a 8-by-13-inch baking dish. Cover with white sugar and sprinkle cinnamon on top of mixture.
Mix the remaining ingredients to form the topping. When mixed thoroughly, put crumble on top of apple mixture.
Bake at 350 degrees for 50 to 55.

3 thoughts on “The Best Apple Crisp

  1. Jeff, thanks for all your wonderful recipes. I especially like that you pay a lot of attention to ingredients and nutrition and to what’s in season. Thanks for sharing your love of food and your kitchen talents with your fellow “foodies”! Your friend & Herald colleague, pt

  2. I made this apple crisp this morning and took it to my husband’s workplace . It was so good and everyone loved it! Thanks, Jeff. 😉

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