Tuesday, October 4, 2011

Apple Crisp

In Northwest Illinois most apples are ready in the fall of the year.  Apple cider, taffy apples, apple pie, all them delicious. Here's a recipe that makes a very good apple crisp without the hassle of pie crust.

I use a handy dandy piece of equipment that peels, cores and slices the apple all with a turn of the handle. It does a pretty good job, unless the apples are too much out of round. Then it leaves some of the peel. But all in all, it is a lot easier and faster than peeling, coring and slicing by hand:



Apple Crisp
This recipe makes enough to fill a 12 x 8 baking pan.
  • 1 1/4 cup sugar
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1 tsp cinnamon
  • 3/4 cup white flour
  • 8 TBS butter
  • 6 large apples
Place 1/2 cup of the sugar, water, lemon juice and cinnamon in bottom of the pan. Mix ingredients well. Add sliced apples to mixture.  Blend in the rest of the sugar (3/4 cup) with the flour and butter. Blend until mixture becomes crumbly.  Put over apples and pat down until smooth.  Bake at 375 degrees for 45 minutes or until apples are soft and crust is brown and crispy.
My Zimbio