Johnny mentioned the apple crisp we made in our last entry; however, I thought I’d go in to a bit more detail for anyone interested in the recipe.
We started by following a recipe, but after making many changes (some on purpose, some…not) we ended up with a very delicious end product, and our own great recipe. This crisp really needs to be served warm with a topping of vanilla ice cream, but it’s certainly good on it’s own.
Apple Crisp
6 medium braeburn apples, peeled and sliced
1 cup all purpose flour
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp salt
1 large egg
1/2 cup butter, melted and cooled
1/2 tsp ground cinnamon (plus extra to taste)
Vanilla ice cream (optional)
Preheat oven to 350F.
Arrange apple slices evenly over the bottom of a 9×9 inch baking dish.
Mix flour, sugar, baking powder and salt. Stir in egg and melted butter. Use your fingers to drop batter in small clumps over the top of the apples. Sprinkle evenly with ground cinnamon.
Bake for 30-40 minutes, until apple slices are tender when pierced with a fork. Topping will be lightly browned.
Top with more cinnamon to taste. (This is certainly optional, we both really dig cinnamon)
Allow to cool 15-20 minutes before serving.
Serve warm, topped with vanilla ice cream.
Store any leftovers in the refrigerator.
*Johnny and I later said we should have sprinkled the apples with a bit of cinnamon sugar before baking, and he did so the next time he made it
-Mel
Tags: apple crisp, fruit desserts
