Mom's Apple Crisp
I have two family recipes for apple crisp. This one came from my mother, the other from my grandmother. The difference is in the crumb topping, most notably the brown versus white sugar. They are both easy and delicious Pennsylvania Dutch desserts and I still cannot decide which one is my favorite. So, this is my mother's recipe and my grandmother's version is in the similar and related recipes on the full page view linked above.
- 6-8 tart baking apples, such as Granny Smith
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) butter, preferably unsalted, room temperature
Preheat oven to 350° F. Peel and core apples. Cut into slices. Place in a buttered 9-inch square or similar size baking dish. Combine sugar, cinnamon, flour and butter. Mix with hands until lumps form. Pack closely over apples. Bake about 1 hour or until bubbly. Place on a cooling rack and let cool slightly before serving warm or room temperature. If desired, add a scoop of vanilla ice cream to each serving. Refrigerate leftovers.