Mom’s Apple Crisp

 

AppleCrispLogoI like cake and cookies as much as the next person, but my dessert of choice is almost always our Mom’s apple crisp.  In fact, I love it so much that it is my birthday request each July. It is so perfectly spiced, with such an incredibly crisp and buttery topping, that I absolutely cannot get enough of it. That sweet, crunchy topping against the tart soft Granny Smith apples is to die for.  And if you want to go extra crazy, you can hit it with a little vanilla ice cream too — on the side for sure, so you don’t miss out on the crunchy topping.

And yes, if you’re careful, you can gently wriggle candles through the crisp topping to get it birthday ready. You may or may not want to break with the cake for birthday traditions, but I guarantee you’ll feel like celebrating each time you have this dessert.   ~Robin

Mom’s Apple Crisp
    Ingredients:
  • ~2 c. sugar
  • ~1 ½ c. flour
  • ~4 tsp. cinnamon
  • ~½ tsp. nutmeg
  • ~¼ tsp. salt
  • ~2 sticks of cold butter (1 cup)
  • ~8 Granny Smith apples, peeled, cored and sliced
  • ~Lemon juice (optional)
  1. Preheat oven to 375°F.
  2. Cut all but apples and lemon juice together with a pastry cutter until evenly mixed. (*If you don’t own a pastry cutter you can use a fork as well, mashing it down with the back of the tines flat into the mixture, but it takes longer that way. Or just order yourself one here.)
  3. Place sliced apples into a 9x13 pan. Drizzle a little lemon juice over the apples (especially if apples are sweeter than is typical).
  4. Cover as evenly as is feasible (don’t worry too much about perfection here) with topping mixture.
  5. Bake until top is nice and crispy -- will be a golden brown color (about 45 minutes).
  6. Note: This recipe can be made with any variety of apple, but Granny Smith are the best for the perfect combination of tart and sweet!
  7. This post contains affiliate links. We earn a small small commission on purchases made via these links.
https://foursistersdish.com/2018/09/27/moms-apple-crisp/

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