Apple CrispPosted: January 1, 2008
Happy New Year! I hope you had a wonderful holiday with your family and friends. I have been enjoying a lovely time off from work, and there has been much baking going on in the last couple of weeks. In addition to the Espresso Chocolate Shortbread Cookies, I also made Swedish Visiting Cake, lemon bars, oatmeal raisin cookies, and apple crisp. The apple crisp recipe is new to me and came from a colleague who adapted it from The California Cookbook (1970) by Jeanne Voltz. The crisp is simple but delicious, and is now my go-to recipe when I don’t feel like rolling out the dough for apple pie.
6-8 apples to yield approximately 6 cups (I used 6 small golden delicious apples)
1 1/2 teaspoon cinnamon
3/4 cup water
1 1/2 cup sugar
1 1/8 cup flour
10 1/2 tablespoons butter, cold (I diced the butter right before using it)
Peel, core, and cut apples into 1/2 inch slices and place in a buttered 7 x 11 baking dish. Stir cinnamon into water and pour mixture over apples. Work together sugar, flour, and butter with fingertips until crumbly and distribute over apples. Bake uncovered at 400 degrees for 35-40 minutes (I baked it for about 45-50 minutes because I wanted my crust a little more golden). Serve warm or cold with vanilla ice-cream. Enjoy!