What’s Cookin’ – Apple Crisp

One of our favorite Fall and Winter desserts is Apple Crisp.  I even made it as a birthday dessert this year!  Over the years, I have adapted the original recipe from The Fanny Farmer Cookbook (1979 edition) to make this my own.

Cast of characters – I forgot the salt.  Pretend the salt is in the picture.  It happens.

Peel, core, and slice apples.  You will need 5 GENEROUS cups which will be about 5 to 6 medium large apples.  I always use Granny Smith apples.  You may also add 2 TB of sugar if your apples are really tart.

Pour 2 TB lemon juice plus enough water to total 1/3 cup liquid and toss with the apples.  Add the lemon zest and toss.  Pour the apples into a buttered, 2 quart baking dish.

Combine the flour, sugar, cinnamon, and salt.  If using unsalted butter, use 1/2 tsp salt.  If using salted butter, use 1/4 tsp salt.

Add one stick of very cold butter cut into small pieces.  Using a pastry blender or 2 knives, cut the mixture until it resembles coarse crumbs.  You may also use a food processor, but for such a small job, I didn’t want to have to wash the thing.  I’m lazy that way.

Stir in the finely chopped pecans.  Chopped pecans (chop then measure).  Pecans, chopped (measure pecans, then chop).  In this case you chop, then measure.

Spread the crumb mixture evenly over the apples.  Bake in a 350° oven for 30 to 45 minutes.  We like a crispy top so we go to 45 minutes.

Your kitchen will smell heavenly!  Enjoy Apple Crisp warm with a scoop of vanilla ice cream or dollop of whipped cream.  Yummy.

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5 Responses to What’s Cookin’ – Apple Crisp

  1. Pingback: What’s Cookin’ – Fresh Apple Cake | Mama's Empty Nest

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