Friday, October 23, 2009

Apple Crisp

Well, fall is finally upon us, and it finally got cool enough to warrant me making an apple crisp. It's not that this is a difficult dessert that only warrants a special occasion - quite to the contrary, it is a really easy recipe. However, somehow I just associate apple crisp with fall weather, so it's taken awhile to get me in the mood to make one.


Recipe Notes
I used Granny Smith apples, but you can use any medium-sized cooking apples in this recipe. Enjoy a la mode with Blue Bell Vanilla Ice Cream. This recipe makes either one 9x13 inch crisp or two 8x8 inch desserts.

  • Eight medium cooking apples - peeled, cored, and sliced (I used Granny Smith)
  • 1/2 c. water
  • 1 tsp. cinnamon
  • 3/4 c. flour
  • 1 c. sugar
  • 1/2 c. butter (one stick)


1. Mix apples, water, and cinnamon and place in a shallow, greased, 2-qt. baking dish.

2. Combine flour and sugar. Cut in butter until crumbly. (A pastry blender often works well for this task.)

3. Sprinkle over apply mixture and bake (uncovered) at 375 degrees for one hour.

4. Serve warm topped with vanilla ice cream.

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