Easy Apple Crisp
This Apple Crisp recipe is adapted from The Woman’s Day Encyclopedia of Cooking (I packed and toted those dang encyclopedias through every move, and in my last, only copied this recipe from all those volumes!) Apple peeling is a lot of fun for the Grands with this Starfrit Apple Peeler, only $11.55 with a core slicer at Amazon (affiliate link sends a small percentage to support GrandyCamp if you purchase). The sharp parts are well contained – you can place the apple for the youngest Grand to turn the crank and the peel comes off in one long spiral! They will be begging to make apple stuff!
All Grandmas probably have a family recipe for Apple Crisp - Comment with your version! We would love to hear from you! This one is like Dutch Apple Pie with no crust – pure fall flavors! The crumb topping is sooo addicting. Being from upstate New York, we always used Macintosh apples to make this. Minnesota Macintosh are not the same, and today I used Zestars for this, developed by the University of Minnesota. The slices stayed firm even with the hour of baking. Different apples will give you different textures, but it will still be tasty! Make sure you have vanilla ice cream on hand!
EASY APPLE CRISP
2 pounds apples, peeled and sliced (5 1/2C)
1/2C granulated sugar
1/2C firmly packed light brown sugar
1/2tsp cinnamon and nutmeg
1/2C softened butter
Put apples in a shallow 2-quart casserole and add water. Combine sugars, nutmeg, cinnamon, salt and flour and cut in butter with a fork or pastry blender. Spoon evenly over apples. Cover with foil and bake in a preheated 350-degree oven for 30 minutes. Uncover and bake for another 30 minutes. 6 servings.