Easy Apple Crisp Recipe… a traditional autumnal dessert!

I was traveling the ‘back roads’ of central PA and happened upon a farm produce stand.

Central PA Farm Produce Stand

At eight for $1.00, I could not resist purchasing some yellow delicious apples! I immediately knew into what I would transform these farm fresh apples!

Golden Delicious Apples

One of my all-time favorite desserts is an Apple Crisp, warm from the oven! An Apple Crisp is a classic dessert that pairs well with most any meal. Add a bit of heavy cream or vanilla ice cream to a warm bowl of apple crisp and the dessert becomes a top-notch favorite of all ages; from young picky eaters to experienced ‘foodie’ adults! To pair this seasonal dessert with wine, go for a semi-sweet wine. Step up your game by offering a sweeter (and more expensive) ‘ice wine’ with your apple desserts. I have heard that a good gauge for pairing wine with dessert is, “As the colors of the dessert get darker, the wine gets darker.” Many Americans may prefer sipping a cup of hot coffee with their dessert and kiddos might enjoy a cold glass of milk or a cup of hot cocoa to complement the dessert. Eaten any way, warm Apple Crisp is stand out autumnal dessert!

I have been making this dessert for many years and the Apple Crisp recipe I use is from my “Betty Crocker’s Cookbook for Boys and Girls”.

I received this book as a gift from an aunt in 1963 so the book is now a cherished antique!

*This classic cookbook is still available today at Amazon.com and is published as an authentic reproduction of the original 1957 edition.

This favorite Apple Crisp recipe couldn’t get much easier; a few steps and it’s in the oven!

Normally, I will select and use a tarter baking apple, but a yellow (or golden) delicious apple can also be a great choice for baking. It is sweet and yet holds its shape after baking. Golden Delicious is the variety that was available to me at the time, so that’s what I used. There are many apple varieties (or combinations of varieties) that are suitable for baking. Check out http://dish.allrecipes.com/apples/ for a good pictorial comparison of the many apple varieties.

dish.allrecipes.com
Apples come in so many flavors and textures that picking the right type can make or break your dish. Here’s how to choose the best apples for your recipe.

Following is the no-fail recipe:

Apple Crisp

Heat oven to 350 degrees

  1. In an 8×8 square pan, evenly spread 4 cups sliced (and peeled) apples
  2. Sprinkle the apples with a mixture of 1/4 c. water, 1 tsp. cinnamon and 1/2 tsp. salt
  3. In separate bowl, mix 1 c. sugar (I’ve used sugar free Splenda with very little change in flavor or consistency), 3/4 flour, 1/3 c. softened butter.
  4. Work this mixture together using a pastry blender. Alternate method is to use two dinner knifes and ‘cut’ the mixture with the knives. If you have neither, simply wash your hands and work the mixture until it’s crumbly.
  5. Spread the mixture over the apples and it’s ready for the oven!
  6. Bake uncovered for about 40 minutes. Finished product will be hot and bubbly and browned on top!

*Makes about 6 servings

For a down to earth, classic fall flavor, this dessert can’t be beat! Enjoy!

Apple Crisp – An easy classic apple dessert!

Save

Save

Save

Save

Save

Save

Save


See larger image

Additional Images:Img - 0764526340
Img - 0764526340

Pefect for aspiring young cooks!

Betty Crocker’s classic cookbook for children is back-in an authentic reproduction of the original 1957 edition

A whole generation of Baby Boomers grew up with Betty Crocker’s Cookbook for Boys and Girls, and they have helped to make it the one of the most requested titles in the Betty Crocker archives. Now back by popular demand, this timeless favorite stands ready to capture the hearts of a new generation of budding cooks. Packed with recipes that are just as popular with kids today as they were 45 years ago, it shows how to make everything from Ice Cream Cone Cakes and Pigs in Blankets to Cheese Dreams and Sloppy Joes. The small format, easy recipes, charming color illustrations and photographs, and even the cover, are all the same as they were in the 1957 edition-and just as delightful as ever. The only innovation is the concealed wire binding that lies flat for easy cooking while being sturdy enough to withstand energetic handling by kids in the kitchen. It’s the ideal book to give or to keep, for retro appeal, and for getting today’s kids started in the kitchen.


New From: $9.79 USD In Stock
buy now

Leave a Reply

Your email address will not be published. Required fields are marked *