Apple Crisp

If you’re a baby boomer, chances you took home economics in junior high school. This classic apple crisp recipe is from my home ec class and has since became 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 pastry blender:
1 cup sugar
3/4 cup flour
1/3 cup softened butter
1/2 teaspoon cinnamon
Pinch of salt

Spread crumb mixture evenly over 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.

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