Saturday, September 25, 2010

Apple Crisp

I really should be posting the recipe for Peach Cream Pie. It is my best pie and I promised you the recipe back in the spring. The peaches are nearly gone now and I am not making that pie until Thursday, so, I'm sorry, you'll need to wait a while longer.

We are, however, smack in the middle of Apple Season. We were invited tonight to the beautiful home of my Genetically Perfect friends Brian and Jen. She made a very delicious meal of white chili, cornbread and fruit pizza. It really hit the spot on this, one of the first fall-like days. I offered to bring an apple crisp, since they are in season and I figured it would be a good ending to such a wonderful autumn meal.

When I was a school-aged girl and my mother went back to work, I was sometimes in charge of making the evening meal on Tuesdays, when Mom had to work until 6:00 PM. We didn't often have desserts for our simiple family meals, but I found this recipe of Mom's easy to manage and found the apples themselves on the tree in our backyard. I frequently made this dish to close the meal and today, my own family likes it alot, too. I didn't find any Granny Smith apples at the orchard across the river from my house, which is the type of apple I like to use for baking. I chose the tartest apples they had on hand, which was MacIntosh, and truly I didn't find the results all that favorable. I should have adjusted the sugar and cinnamon for this sweeter apple, but it would have been just guesswork without knowing how they tasted baked. I find this dish made with Granny Smiths to be apple-ier and with a crisper taste.

Please make this this fall:

Apple Crisp

6 c. peeled, sliced apples
1/2 c. sugar
1/2 c. brown sugar
1/2 c. melted butter
1 c. flour
1 c. oatmeal
1/2 t. baking soda

Mix apples, white sugar and cinnamon (to taste - my guess is that I use about 3/4 t.) and pour into a baking dish. In a bowl, make crumbs of butter, brown sugar, oatmeal, flour and soda. Spread over the apples. Bake at 350 until apples are tender, about 30-45 minutes.

Here's a picture of the finished product, but I notice it's not the most interesting thing in the photo next to Jen's glamorous fruit pizza.


  1. This looks very similar to the recipe I use in More with Less.
    I adore apple crisp. Do you "slop it up" with milk or serve it with ice cream? I don't, but I think I'm in the minority.

  2. I don't put milk on it, and only serve ice cream with it if Dad's around... he likes that stuff. I prefer it on it's own. And I love it chilled the next day.


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