What would fall be without our favorite apple crisp recipe? I discovered this recipe years ago in my mom’s old (read: vintage) Women’s Day alphabetized volumes of recipes – yes, you may have seen them either in your mom’s or grandmother’s kitchen or at yard/tag sales. As much bad press as some vintage cookbooks have gotten in the “foodie” community, this collection of recipes continually has provided me with tried and true recipes. One of which being this fantastic apple crisp recipe. It really is the only apple crisp recipe I’ve ever used and Kyle and I love it so much that I don’t ever feel the need to find a new one to try. Our love for this recipe is so great, in fact, that our wedding reception centerpieces were classy buckets full of apples (DIY) and we gave out this recipe (my slightly modified version of it) for our guests to take home. (and if I remember when I get home later, maybe I’ll post a pic of the centerpieces here)
source: adapted from the Women’s Day collection of recipes
- 2 lbs cooking apples, peeled and sliced (about 5 1/2 cups) I recommend Macoun or Granny Smith
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp ground nutmeg
- 1 tsp cinnamon plus extra to sprinkle on top
- 1/4 tsp salt
- 3/4 cup flour
- 3/4 cup cold butter, diced
- Put apples in a shallow 2qt casserole; add water.
- Combine sugars, nutmeg, cinnamon, salt, and flour in a separate bowl. Cut in butter with two knives or a pastry blender. Spoon mixture evenly over apples. Sprinkle additional cinnamon on top (to taste).
- Cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and back for an additional 30 minutes.
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