Hooked on Honeycrisp
Sweet, crunchy, and a hint of tartness, these may be the perfect fall eating apples! Honeycrisp apples are juicy with a crisp, soft crunch. They are fantastic for lunch boxes and work wonderfully in pies, cobblers, and applesauce. We love them!

The Honeycrisp is a modern variety developed by the University of Minnesota in the 1960s and introduced to markets in the 90s. It is across with the Keepsake, Golden Delicious, and Duchess of Oldenburg.

Honeycrisp apples are medium-to-large sized with a white flesh. They have a light green-yellow background and are covered with a red-orange flush. The skin is often flecked with russet dots. The flavor is sweet with little acidity.

We carry them in both organic and Conventionally grown. So, get them while they are in stock!

What better to do with Honeycrisp apples than make an apple crisp? This simple recipe comes together quickly and will be ready for dessert if you throw it in the oven before preparing your main course. Serve with vanilla ice cream—we recommend Gam’s Vanilla Bean Ice Cream.

Honeycrisp Apple Crisp Recipe
Yields about 12 servings

Ingredients
For the Filling
10 cups Honeycrisp apples (peeled, cored, and sliced)
1 cup turbinado sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats

For the Topping
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/2 cup melted butter

Directions
Preheat oven to 350 ºF

Make the Filling
Place the sliced apples in a 9 x 13 inch pan.

Mix the turbinado sugar, 1 tablespoon of the flour, and ground cinnamon together and sprinkle over the apples. Pour the water evenly over the apple mixture.

Make the topping
Combine the oats, 1 cup of flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture.

Bake at 350ºF for about 45 minutes, until the juice from the apples is bubbly and the topping is golden-brown.