Baking Adventures, Last Day + Apple Crisps

The final day at the bakery was slow, but I accepted that since the chopping I had done the previous day had caused my arms to be in such pain.  I worked with someone new who let me see how the French croissants were made and I got to see how my chopping of pounds and pounds of chocolate were used. The baker I worked with that night even commented about how surprised she was to see me moving my arms.

I like to see how things work together.   Someone bought the food, I got to chop and prep the food, then someone baked it.  It takes teamwork to bake food and to have kitchens run smoothly.   Everyone contributes to a kitchen.  I have had desk jobs where my job was to stare at a computer screen for hours, but I got bored and my mind would veer to things like facebook and other websites.  I love when people put their passion to work and I love getting to be a part of it.

The kitchen is a space of experimentation.  Sometimes things fail and sometimes they are a great success.  However, for the baker to be able to create new things, the kitchen needs to be clean, things need to be organized, and food needs to be washed and prepared to use.  The kitchen is a great example of folks working together well.  There might be some yelling and some frustrating words said, but everyone is doing something to help another out.

Ultimately the final product that is produced is for the good of the consumer.  The Head Baker wants folks to like the pastry, so they put their heart and soul into finding the best ingredients to make the best dessert! There are folks in kitchens all of the time and are usually opening up about their life.  They share stories over the food that they are creating and it feels like some people put a little of themselves into the treats that they are baking. It is an incredible thing to watch and experience.  Through all of the tired and boring work that sometimes comes with a job, I encourage you to sit back and look at how each person plays a significant role, including you.

I wanted to share with you one of the recipes that I had made for the bakery, but took it home and made my own spin.  You can add whatever fruit that you like or that is in season, peaches, plums, raspberries, etc…

Try it and let me know what you think!

Apple Crisps
  • Crust
  • 2 C .GF Flour (King Arthur Flour)
  • 1 C. GF Oatmeal
  • 1 C. Brown Sugar
  • 1 tsp. sea salt
  • 1 Tbsp. Baking Powder (1 part baking soda to 1 part cream of tartar)
  • 1 tsp. baking soda
  • ¾ C. Melted butter (this is 3 stick of butter)
  • Filling
  • 8 Apples
  • ½ C. Water
  • ½ C. Sugar
  • ½ a fresh lemon (used for zest and juice)
  • 2 tsp. Cinnamon
  • ¼ C. Brown Sugar
  1. Crust
  2. Preheat oven to 375° F. Mix all dry ingredients and then add melted butter and mix.
  3. Divide the batter into ⅓ and ⅔ parts. Pat the larger portion (set the leftover portion aside to be used for later) of the batter in a 9” X 13” pan and BAKE for 10-12 minutes.
  4. Peel apples and cut into small quartered size, and place into a saucepan. Add the water and sugar to the saucepan. Heat and cook down the fruit. This takes about 10-15 minutes.
  5. Pour on top of the baked crust (Don’t add the watery part). Add rest of the ingredients. Top off crisp with the remaining crust batter and pat down. Bake at 375°F for 20-25 min or until you see the filling start to peak through the crust. Let cool. Then serve. Homemade ice cream would be a great topper!


(c) Mary Lee Catering, LLC.

This was a mixture of frozen stone fruit that was beginning to go bad. you can use any fruit for this recipe.



(c) Mary Lee Catering, LLC.

I ate most of the apple crisp before I could show you! It is so yummy! I hope you enjoy it.

©Mary Lee Catering, LLC.


About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.


  1. katharine August 25, 2013 at 11:56 pm - Reply

    making this tonight…although i just realized i don’t have any cinnamon 🙁

    ill just make them extra sugary!

    oh…also…thinking of adding walnuts…thoughts?

    • maryleecatering August 26, 2013 at 4:58 pm - Reply

      it’s ok if you didn’t have cinnamon, it is just a good mix with the apples. Some other ideas for spices or additional flavor would be: ginger, lemon peel, clove, basil, and or nutmeg. I would toast the walnuts before adding them to the dish, but I think that would be a great addition!!!!

  2. […] with it. By this point I think it’s clear that I made an apple crisp, originally presented on the blog in July of […]

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