Apple Crisp
This recipe is adapted from Betty Crocker’s Cook Book for Boys and Girls. I’ve made apple crisp with oatmeal toppings, but prefer this original containing only flour, sugar, and butter. 😊 I always receive rave reviews for it. Except from Gem, who refuses to eat it.
I use a variety of apples; usually whatever is on sale. I never use Granny Smith or Red Delicious, since I dislike those. I most often use Golden Delicious, Gala, Braeburn, and Fuji. I recently tried a new variety, Ginger Gold, and that worked well. I also tried Paula Red, but they’re like Red Delicious and turn to mush when cooked.
The original recipe called for all white sugar. My mom changed it to half white, half brown. The following is a doubled recipe.
Apple Crisp
A perennial hit with my ladies' club!
Servings 16
Ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 1½ cup flour
- ⅔ cup margarine or butter, softened
- 8 cups peeled, sliced apples (about 8 – 10 apples)
- 2 tsp cinnamon
Directions
- Mix sugars, flour, and margarine together until crumbly.
- Peel and slice apples and spread in 8″ x 13″ pan. Sprinkle with cinnamon and then spread sugar mixture on top.
- Bake in 350° oven for 1 hour or until a knife slices easily through the apples.
- Tastes great served with vanilla ice cream!
Tips
- The best apples to use include Golden Delicious, Ginger Gold, Gala, Braeburn, and Fuji.