Sunday, August 2, 2015

My Mom's Apple Crisp

My mom makes the BEST apple crisp. I have tried many variations and nothing measures up. This is a very slight variation to accommodate more apples than her recipe calls for, but if you have fewer apples, you can use 4 cups of apples, 1/4 cup of water, an 8x8 pan, and the same topping recipe. It'll be thick with topping this way, and that's the way her recipe reads. My way below is healthier per serving and is still plenty decadent, but if you want the real mom experience, that's the way.

 I had a bunch of apples that we hated to eat out of hand - they were mealy and the skin was thick and the taste was that of an apple that lost some of its joy in life. They were sitting on the counter, getting sadder each day, when I had the idea that I would turn them into something wonderful. I figured if they couldn't be saved by becoming apple crisp, they were not salvageable. It turned out wonderfully, so I highly recommend using this method to prevent wasting apples you wouldn't otherwise eat. It also works well with delicious apples you want to turn into dessert, obviously. :)

Heat the oven to 400.

Make the cumble topping:
3/4 cup flour
1 tsp cinnamon
1 tsp salt
3/4 cup sugar

Mix those 4 things together in a mixing bowl, then cut in 1/3 cup margarine (I used Earth Balance) until it is well mixed in and the mix looks like the world's most delicious gravel.

Put into a greased, 11x7 baking dish in this order:
6 cups of peeled, sliced apples
1/3 cup water
all of the crumble topping

Bake for 30-35 minutes, until bubbly and beautiful. Good luck not eating the whole pan!!

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