Total time: Um, I didn’t pay attention. Less time than it took my husband to do dishes after dinner, plus 30 minutes of baking.
Source: My mother, who may have gotten it from elsewhere at least 30 years ago but I attribute it to her. It’s in my Moleskine recipe book and I think I got it out of her handwritten recipe book.
Serves: 5-6 with ice cream, 4 without
Bonus feature! Two posts about the same day!
I’ve been meaning to make apple crisp for a solid week (two weeks?) now. Apples were on sale and my husband needed one for this amazing pot-roasted pork (I wish I had blogged that one…) so I bought extra because it has been far too long since I made apple crisp. Then I realized I should have bought ice cream because it’s way better with ice cream and then life happened. But I finally made it! And it was delicious, as always.
This is the recipe we always had growing up. I remember being really excited about having apple crisp at some point when it was made outside of my home and then being appalled that there were oats in it. I was not a fan. I learned never to order apple crisp at a restaurant and to be hesitant when offered homemade apple crisp. My sister and husband do not share my disdain for oat-containing apple crisp, but they do share my appreciation for this recipe. Since this one of few recipes I make that I did not take directly from some published source, I thought I’d share it.
4 cups tart apples (I use Granny Smith), peeled, cored, and sliced
2 tbsp lemon juice (optional)
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. butter
1/2 tsp salt, if butter is unsalted
1 tsp cinnamon (optional)
Preheat oven to 375 degrees. Place apples in 9″ pie pan or baking dish and season with lemon juice, if using. Combine remaining ingredients and work with a pastry blender or fingertips. Do not overwork or mixture will become oily. Spread crumbly ingredients over apples and bake, about 30 minutes.
It was only in typing up the ingredients that I realized that I completely skipped the cinnamon tonight! I usually include that. I can’t remember if I usually include the lemon juice or not. Tonight I did and there was a distinctly lemony flavor that I don’t remember, but it was nice! The cinnamon might tone that down a bit, if you include it.