Apple Crisp

Apple season is in full swing, and I’m loving it. Honey Crisps for eating, cider for drinking, Jonathans and Haroldsons for baking, discounted bags of seconds for applesauce. Life is good!

Apple crisp is one of the oldest and most popular apple desserts around. And why shouldn’t it be? It’s easy, quick, and not as loaded with sugar and fat as other desserts. Plus, it perfumes the house while it bakes and tastes heavenly. This recipe comes from my Betty Crocker Cookbook, a wedding shower from Grandma Josie in 1977.  It still holds up, though I use less sugar and more oatmeal and apples than the original recipe required.

Apple Crisp

6 cups sliced pared tart* apples (about six medium)
1/2 cup brown sugar
1/2 cup flour
1 cup oatmeal
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup softened butter

Heat oven to 375 degrees. Grease a square, nine inch pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 – 45 minutes, until apples are tender and bubbly. Topping should be golden brown. Serve warm with milk, light cream or ice cream.

*Jonathans, JonaGolds, Haroldsons or Granny Smiths are tart baking apples.

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