Apple Crisp

I have made this delicious Apple Crisp more than any other dessert I know. And last Thanksgiving, I realized it was the perfect addition to our meal – seasonal, loved by all, and best of all – EASY.

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5 large apples of your choice (I like Granny Smith or another tart variety)

1 t cinnamon

1/4 t fresh ground nutmeg

1/2 c water

1 T fresh lemon juice

1 c brown sugar

3/4 c flour

1/2 c butter, cup into small cubes

Peel and slice the apples into a buttered pie plate or 9” square baking pan. Sprinkle with the spices. Pour lemon juice and water over the apples. In a bowl, mix sugar and flour, then work in the butter to make a crumbly mixture. Spread over the fruit. Bake uncovered at 350 degrees for 1 hour, until the fruit is tender and the crust is lightly brown. Serve with vanilla ice cream for an added treat. Tastes great at warm or at room temperature, or warmed up the next day.

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Note: this can be made a day ahead and stored in the refrigerator until ready to bake. Ideally, keep the components separate in ziplock bags (peeled apples, crumble mixture) and assemble before baking.

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