Apple Crisp

Background

This has long been a family favourite. The recipe came from way back in high school and was in the first cookbook I ever bought which was by Betty Crocker. It’s high time I added the recipe to this blog. I did post it on my other blog way back in 2010. It’s handy to have it available electronically rather than just a paper copy. I do prefer using a paper copy, but I don’t yet have a paper copy of my favourite recipes up here at the cottage. Of course I had to have 2 servings. After I’d already eaten one serving, I decided that I should have a different photo for the featured image for this post than the photo at the top of the page. So, I had to serve up another portion. I figured that since the bowl was dirty I might as well enjoy eating the second serving rather than just putting it back into the bowl.

The featured image is from the original 2010 post. I really love that pie plate. I bought it many years ago when I was downtown on French language training and went with a few of my classmates down to Laura Secord ice cream and chocolate shop for a much needed afternoon break. Exactly why the shop was carrying ceramic pie plates I’m not sure (I guess for a nice fall display), but I came away with a pie plate as well as an ice cream cone that fall afternoon.

Ingredients

4 cups sliced tart apples (about 4 medium)

2/3 – 3/4 cup brown sugar (I use 2/3 cup)

1/2 cup flour (whole wheat is nice)

1/2 cups rolled oats (I use quick cooking)

1 tsp cinnamon

1/3 cup butter or margerine, softened

Method

Heat oven to 375′. Arrange apples in baking dish. Mix remaining ingredients (a pastry blender works well to combine the ingredients); sprinkle the ‘crisp’ mixture over the apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm, optionally with ice-cream or whipping cream.

Notes

I really like using McIntosh apples for this recipe. They soften up very nicely by the time the crisp portion is crisp.

Source: Betty Crocker Cookbook