Some recipes earn a place in our kitchens not because they are sophisticated or complicated, but simply because we love them.
This apple crisp comes from the very first cookbook I ever bought as a eleven year old: Betty Crocker’s Cook Book for Boys and Girls. It was a simple recipe then, and all these years later, there is still very little reason to change it. Tender apples, cinnamon, and a buttery, crisp topping—it is everything an apple dessert needs to be.
But somewhere along the way, it became more than a recipe. It became a family tradition.
My son loved this apple crisp growing up and requested it again and again. He still does. The recipe has since been passed along to his wife, and now another generation is growing up with the same warm apple crisp coming out of the oven.
That may be one of the loveliest things about cooking. The simplest recipes can quietly gather memories over the years. We make them for birthdays, Sunday dinners, chilly autumn evenings, or simply because someone we love asks for them. Eventually, we stop thinking about where the recipe came from. It simply becomes ours.
After all these years, this humble apple crisp has certainly stood the test of time—and I suspect it will be around our family table for many more.
Classic Apple Crisp
This timeless apple crisp is a simple and satisfying dessert, especially welcome on a cool fall evening. Tender baked apples are tucked beneath a golden, buttery crumb topping for an old-fashioned dessert that is pure comfort food. Leave the apple peels on or remove them—it is wonderfully forgiving either way.
Heat oven to 350°F.
Spread evenly in 8-inch square pan:
4 cups sliced apples, peeled or unpeeled, cores removed (Fuji or honeycrisp are great!)
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.
