Apple Crisp

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.

Apple Crisp

  • 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
  1. Heat oven to 350°F.
  2. Spread apples in 8″ square pan.
  3. Sprinkle apples with water, cinnamon and salt.
  4. Using a pastry blender, mix together sugar, flour and butter until crumbly.
  5. Spread crumb mixture over apples.
  6. (optional) Sprinkle with a bit of cinnamon, and a few drops of butter.
  7. Bake uncovered about 40 minutes.
  8. Serve warm, with a bit of light cream or ice cream.

6 servings.

apple crisp

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