a is for apple crisp

I went to a pumpkin patch and apple orchard last weekend and enjoyed beautiful weather, a view of the Virginia hills, and came away with some scrumptious apples. Then I had a busy week at work and didn’t do anything with them. Today rolled around, and I finally found time to make apple crisp. Had to call my mother for her recipe, but the baking happened, and this crisp is A-for-Apple-Amazing!

Apple Crisp (recipe adapted from The Vegetarian Epicure by Anna Thomas)

INGREDIENTS

2 lbs. tart apples (5 ½ cups cored and sliced)

¼ cup water

½ cup brown sugar

1 tsp. nutmeg

1 tsp. cinnamon

¼ tsp. salt

¾ cup flour

½ cup butter (1 stick)

DIRECTIONS

Thinly slice and peel apples, then layer in the bottom of a deep-sided 8x8 pan (or a 9x13 casserole dish if you want to double the recipe). Sprinkle apples with water. Preheat oven to 350 degrees F.

Mix dry ingredients together in a small bowl. Cut in butter and mix together until topping reaches crumb-like texture. Spread crumb topping evenly over apples. Cover and bake for thirty minutes, then uncover and bake for another thirty minutes. Serves 6.

Recommended for: any occasion. This is a dish my mom is famous for, and it’s so simple! You can’t really get it wrong unless you forget the apples. It’s delicious hot with vanilla ice cream, cold, for breakfast, at the end of a posh evening – you name it.