Angostura bitters adds richness and depth to the crispy topping of this traditional sweet-tart autumn dessert.

Recipe by Rita Held, Angostura Culinary Ambassador


Apple Crisp


  • 5 apples, unpeeled
  • 1 Tbsp brown sugar
  • Ground cinnamon
    Oatmeal Topping
  • 6 Tbsp butter, melted
  • 1 Tbsp Angostura® aromatic bitters
  • 3/4 C flour
  • 3/4 C rolled oats
  • 1/2 C packed dark brown sugar


  1. Stir together butter and bitters.
  2. In a medium bowl stir flour, oats and brown sugar.
  3. Drizzle butter over flour mixture as evenly as possible and stir well.
  4. Refrigerate 30-60 minutes.
  5. When ready to assemble crisp, remove topping from refrigerator and crumble with your fingers. Preheat oven to 350°F.
  1. Core apples; quarter and slice about 1/4” thick.
  2. In a 9-inch deep dish pie plate or square baking dish, toss together apples and a generous sprinkle of cinnamon.
  3. Sprinkle with 1 Tbsp brown sugar and toss again.
  4. Scatter topping over apples.
  5. Bake 35 minutes. Let cool 1 hour, then spoon onto plates or bowls.
  6. Top with a scoop of vanilla ice cream, if desired.