Betty’s Apple Crisp


Many delightful plans come to mind, with the first inkling of Autumn in the air, and this year has been no different for us.  Baking is one of them, and at the top of that list, is always Apple Crisp! (With a scoop or 2 of vanilla ice cream, please!)

I admit, we are not above some Apple Crisp topping-help from a box. We’ve done that, and enjoy it! But this year, my friend Betty offered us her simple home made recipe for Apple Crisp.  Betty is an awesome fellow photographer in Northern Virginia, Air Force wife, and inspiring Mama to 3.  I took her Apple Crisp recipe (and another I’ll be getting to soon as well) with a smile, and thanked her. Then we baked it with a smile.  Then we ate it, until it was gone, smiling the whole dang time.  ( Well, over 2 days. ; )  Today, I am sharing Betty’s simple recipe with you, with her permission of course. Since it’s definitely Taste-Test Approved! (6x!)

Betty’s Apple Crisp

6 cups sliced *apples
1 cup white sugar
1 cup flour
1/2 cup butter
1 tsp cinnamon

* Tart and firm apples are recommended, such as Cortlands, Winesap or Fuji.  We used Cortlands.

Directions: Line apples on bottom of a 9×9 pan. Combine other ingredients and sprinkle on top of apples. Bake at 375 degrees for 45 minutes.

Betty’s Warm Tip: I typically use enough apples to fill the bottom of a 9×13 baking dish and adjust the amounts of the ingredients in the topping accordingly instead because we eat it up so quickly!

It was such a delightful Autumn treat! (And not the only one we’ve had this season. We may be putting on our winter coats around here, and they aren’t coming out of the closet, if you know what I mean. ; )

There are so many delicious recipes to make with apples, and Autumn brings the blessing of getting them fresh off the apple trees of New England.  But some apples are just as delicious as they are, biting right into them, and devouring them to the core.   I have found the variety is apples are so vast, and they can be very, very different in taste and texture. I can’t say I am fond of every variety.  Hard and tart/sour ones to eat as is, are hard for me. (I get the willies?) But this year, I found my absolute very favorite,  to eat just as it is.

Galas

Oh. My.  Soft, sweet, juicy, and perfect for me.

So tell us…

What is your favorite apple variety, to eat straight up?

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Comments

  1. Judy says:

    great recipe! Sub half cup of oatmeal for flour; adds crunch
    and flavor.

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