Nancy’s Apple Crisp

It’s apple season!  I love the changing seasons, and in upstate New York, the changing leaves and dipping temperatures make for a truly beautiful fall season.  With crunching leaves comes great responsibility… that is, responsibility to take advantages of the produce of the season.  Namely, apples.

Here is Nancy’s Apple Crisp recipe:

Set the oven to 375.  Peel, core and slice up five to seven large apples.  (Nancy recommends using different kinds of apples in order to add to the overall taste and texture).  Place the apples in a baking dish and squeeze the juice of half a lemon over the apples, and mix together.

Combine and mix with a fork (until “crumbly”):

1/2 cup softened butter

1 cup packed brown sugar

1 cup flour

1 teaspoon cinnamon

(**Johanna addition: 1 teaspoon vanilla)

Pour the mixture on top of the apples and bake for about an hour, until the topping is browned and the juice is bubbly.

Thanks, Nancy!  YUM.

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*Note: this recipe originates from the Joy of Cooking’s apple crisp recipe, changed for personal taste.

Rombauer, I. S., & Becker, M. R. (1975). Joy of cooking. Simon and Schuster.

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