It’s apple time here, and the chef visited one of the nearby orchards recently, and came home with a few bags of apples. I made apple crisp, which is one of his favourite desserts, using a mixture of Cortland and Honeycrisp apples.
Here’s a tasty apple crisp recipe, from the Betty Crocker’s Cookbook for Boys and Girls. The original cookbook isn’t available, but there’s a facsimile edition.
Depending on the apple variety that you use, you may want to add a bit of sugar or maple syrup to the apples, before you add the topping. This is our preferred kind of crisp — just flour, no oats.
You can see a picture of our delicious dessert, below the recipe.
- 4 cups peeled, sliced apples
- 1/4 cup water
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup sugar
- 3/4 cup all purpose flour
- 1/3 cup soft butter
- Heat oven to 350°F.
- Spread apples in 8″ square pan.
- Sprinkle apples with water, cinnamon and salt.
- Using a pastry blender, mix together sugar, flour and butter until crumbly.
- Spread crumb mixture over apples.
- (optional) Sprinkle with a bit of cinnamon, and a few drops of butter.
- Bake uncovered about 40 minutes.
- Serve warm, with a bit of light cream or ice cream.