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 made this Apple Crisp with the last of the apples we grew on our terrace this past summer, which made it enormously gratifying and an extra special treat. Mom uses the same buttery and crunchy topping on her Apple Crisp, as she uses on her equally fabulous Peach Crisp as well as her sweet-tart Rhubarb Crisp. The only changes she makes to the recipes are adding white sugar, rather than brown to the rhubarb, and using nutmeg rather than cinnamon with the peaches. The topping also freezes really well if you make more than you need. 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's Apple Crisp
Serves 6-8
4-5 golden delicious or Granny Smith apples
2 tbsp ground cinnamon
Topping:
2/3 cup all-purpose flour
1 cup brown sugar
2 cup Quaker Oats
3/4 cup slivered almonds
2/3 cup melted butter
Peel, core and slice the apples into eighths or sixteenths. Place them in a bowl with the ground cinnamon, and gently toss to coat then pour into an 8-inch square pyrex dish, or similar. For the topping, mix the flour and brown sugar in a large bowl, then add the Quaker Oats and silver almonds and mix well. Pour the melted butter over the mixture and again, mix well. Sprinkle the topping evenly over the apples and bake at 375°F for about 30 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream. Yum.
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