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Apple Crisp

Nothing in this world can take the place of persistence. Talent will not; nothing is more common than unsuccessful people with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. The slogan ‘press on’ has solved and will always solve the problems of the human race.” — Calvin Coolidge

You might say that my failed apple pie was a lesson in persistence. After making an apple pie with a burnt crust and mushy insides, I decided to switch to something easier: an apple crisp. Sometimes life calls for a little adjustment. Here is the recipe:

Apple Crisp
Adapted from Betty Crocker


4 medium tart apples, cored and sliced
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg


Apple corer
Chef’s knife
Cutting board
Mixing bowls
Measuring cups
Measuring spoons
Stand Mixer

  • Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch pan.
  • Slice the apples and spread them in the pan. Using an electric mixer with a paddle attachment, combine the remaining ingredients until well mixed.
  • Bake about 30 minutes until the top is golden brown and the apples are fork tender.

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