If you’re a baby boomer, chances are you most likely had home economics as part of your curriculum in junior high school. This classic apple crisp recipe is from my home ec class and has since become a family favorite. Over the years, I have changed it slightly, probably to the dismay of my home economics teacher, Miss Weiss, who painstakingly taught us how to use a paring knife to peel fruits and vegetables. I no longer peel the apples since I like the added fiber, not to mention it’s a time saver. Peel the apples if you wish — it’s a simple dessert to assemble and the epitome of comfort food on a cold, rainy evening.
Heat oven to 350°F.
Spread evenly in 8-inch square pan:
4 cups sliced apples, peeled or unpeeled, cores removed
Sprinkle with:
1/4 cup water or apple juice
1 teaspoon cinnamon
1/2 teaspoon salt
Work together until crumbly, using a pastry blender:
1 cup sugar
3/4 cup flour
1/3 cup softened butter
1/2 teaspoon cinnamon
Pinch of salt
Spread the crumb mixture evenly over the apples. Bake uncovered, at 350°F about 50-55 minutes, or until topping is crispy and golden brown. Serve warm.
YIELD: Makes 6-8 servings.
