This is one of my favorite recipes. My mom started making it when I was in high school. Apple crisp is simple, but a huge family favorite in our home. Apple season is now so enjoy while you can!
Those that know me, remember my little measuring issues. New friends, I don’t have a real recipe (this isn’t from a cookbook or magazine) and I don’t really measure the ingredients.
Apple Crisp - The approximate measurements.
• 4-5 large apples (or what ever it takes to fill the pan), chopped bite size, skin on
• 3/4 c. flour
• 1 c. sugar
• 1/2 c. butter or margarine melted
• 1/2 c. water (use 1/4 c. for smaller pans)
• apple pie spice (cinnamon will work)
• pecans, walnuts, or almonds (I used almond as you can see)
Place chopped apples in tart pan or pyrex, add water, generously sprinkle apple pie spice so that all of the apples look brown. In a separate container melt butter, stir in flour and sugar, spread onto apples (the consistency varies from medium icing consistency to soft clumps), melt more butter and stir it in if it is too clumpy-it is not a crumb topping. Sprinkle with nuts. Bake @ 350 until golden brown 30-40 min. The apples need to cook down so that filling isn’t watery. If the top is browning, but the apples need to cook down more, cover with foil for awhile.
This evening I used a 9 1/2″ tart pan and 4-5 medium gala apples. I often use an 11″ tart pan and granny smith apples. The sour apple is very tasty with the sweet topping.
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