APPLE CRISP

I have two recipes for Apple Crisp. One is my mother's (Betty's), the other is my grandmother's (Mammy's). The difference is in the brown versus white sugar and the toppings. I can never remember which is my favorite, so I will let you choose.

BETTY'S APPLE CRISP

SERVES 6

INGREDIENTS

6-8 tart baking apples

1 cup sugar

1 teaspoon cinnamon

3/4 cup flour

1/2 cup (1 stick) unsalted butter, softened

Preheat oven to 350° F. Peel and core apples. Cut into slices. Place in a buttered 9-inch 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.

MAMMY'S APPLE CRISP

SERVES 6

INGREDIENTS

3 cups sliced apples

1 cup brown sugar

1/2 cup all purpose flour

1/4 cup unsalted butter, softened

1/3 cup chopped walnuts

Preheat oven to 375° F. Arrange apple slices in an 8-inch square baking dish. Combine flour, sugar and butter. Mix with hands until small lumps form. Add nuts and sprinkle over apples. Bake for 40-45 minutes or until apples are tender and top is lightly browned. Serve warm or room temperature.

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