Spring temporarily visited last week with a few days of warmer temperatures, but ended quickly with another cool, dreary weekend. Strange weather! I searched through some of my favorite cookbooks for a cool weather dessert that might suffice. Usually I prefer apple-cinnamon type stuff in the fall when apples are the tastiest, but the aroma of apples and cinnamon baking is yummy anytime.
Years ago, I purchased an old edition of The Fannie Farmer Cookbook at a local flea market for a mere dollar. The pages, discolored and stained over years of use, but like a trusted friend, good ole Fannie is there to lend an ear and provide comfort. I’ve baked this Apple Crisp recipe so many times, she (Fannie) just falls open to the right page!
Any type of apple will work in this recipe, so use whatever you may have on hand. For the rest of the ingredients, you probably have those as well. The only (must have) ingredient you may need to run out for is Ice Cream. Ok, I’ll (patiently) wait until you get back, before I begin…….hurry!!
5 cups peeled and sliced apples
3/4 cup all purpose flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick butter cut in small pieces
- Preheat oven to 350 degrees
- In a buttered 1 1/2 quart baking dish, spread the apples and sprinkle 1/3 cup water on top
- Combine flour, sugar, cinnamon and salt in a bowl, and rub in the butter with your fingers until it resembles coarse crumbs
- Spread evenly over the apples and bake for about 30 to 40 minutes, or until crust is browned
Serve with a scoop of Ice Cream!
* The original recipe only called for 1/2 teaspoon cinnamon.
For Individual Servings: Butter 5 (1 cup oven safe baking cups), evenly distribute the apples among the cups and sprinkle each with 1/2 teaspoon water. Top with the crumbs, and don’t be afraid to mound it on. As the apples bake, it will sink. Place cups on a baking sheet and bake about 35 minutes. You know the rest…… top with ice cream and maybe a drizzle of caramel sauce.