My Mom doesn't bake much anymore, but one of the desserts she does make is her delicious Apple Crisp, which she adapted from a recipe belonging to my Grandma. Mom says Gran used to sprinkle water on top for a crispier topping, but I think Mom's version is excellent just the way it is. I make about a dozen Apple Crisps every year with the apples we grow on our terrace, which makes it a special home grown treat. An easy and delicious dessert anytime of the year, this recipe has truly stood the test of time, having been passed down through three generations: from my Grandma, to my Mom and now to me — confirming it as a Styles family favourite.
Mom & Granma's Apple Crisp
Serves 4-6
5 or 6 golden delicious or Granny Smith apples, depending on the size
1/4 cup granulated sugar
2 tbsp fresh squeezed lemon juice
1 tsp ground cinnamon
2/3 cup all-purpose flour
1 cup brown sugar
2 cup Quaker Oats
1/2 cup of slivered almonds, optional
2/3 cup melted butter
Peel, core and slice the apples into 3/4-inch pieces. Place them in a bowl and toss well with lemon juice, then add the sugar and ground cinnamon, and gently toss to coat. Pour the apples into an 8-inch square pyrex dish, so that it's almost filled to the top but enough room for about 1/2-inch of crumple topping.
For the topping, mix the flour and brown sugar in a large bowl, then add the Quaker Oats (and almonds if using) and mix well. Pour the melted butter over the mixture and using your fingers, make sure it's thoroughly combined. Once done, add the topping evenly over the apples, spreading evenly to reach all the corners, then bake at 375°F for about 30 minutes. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
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