Apple Crisp

Fall is the ultimate season for apples.  When confronted with an abundance of the crisp delight, I recommend turning them into any dessert possible.  Exhibit A: the crisp.  Start with an un-buttered, small casserole dish.  Fill the dish with 8 apples that have been peeled, cored, and sliced into 1/2 inch pieces.  I used a relatively tart apple for this (Braeburn).  Squeeze a lemon’s worth of juice over the sliced apples to preserve color and enhance flavor.  In a separate and large bowl, combine 3/4 cup AP flour, 3/4 brown sugar, 1 teaspoon of salt, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.  Mix all ingredients then add 1 stick of cold butter that has been diced into small chunks.  Blend everything together with a pastry cutter or two knives until the butter and flour mixture resembles moist breadcrumbs.  Cover the apples in the casserole dish with this topping.  Bake in a 375 degree oven for 50-55 minutes or until the top is brown and the juices are bubbly.  This recipe was adapted from the Joy of Cooking. Serve with whipped cream or vanilla ice cream.


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