A gorgeous print from Farouche‘s delicious ETSY shop…
One of the many things I’m thankful for today is apple crisp.
I lost my Joy Of Cooking recipe for it and had to search around online, and I found a katrillion recipes before I found mine. But guess what? There’s only one correct recipe for apple crisp, and if somebody told you to put cherries or nuts or oatmeal or peas (Seriously? Peas?) in yours, you got some bad information.
Here is the the good stuff:
A whole bunch of granny smith apples, like 8 or 9
2 cups of all-purpose flour
2 cups of brown sugar
2 sticks of butter
A good sprinkle of cinnamon
Peel the apples (all in one long strand to amaze your kids, if you can), and slice off lots of little pieces into a big, rectangular pyrex dish. Squeeze lemon juice over the apples to keep them from browning.
Melt the butter a little and then dump in the flour and sugar and stir it all up into a crumbly mixture. Sprinkle the crumble over the apples. Then sprinkle the cinnamon on top.
(You can do half the crisp, if you like. We double it because it’s the best part. Nothing against apples.)
Bake for 50-ish minutes at 375–until the apples are soft and bubbling and the crisp is brown and crunchy.