Happy Fall, friends! Most of us are breaking out our most loved and longed-for pumpkin recipes this time of year. Pumpkin spice lattes, cupcakes, pumpkin pies, pumpkin breads and the like.
However, (and don’t get salty on me here) there is a small population of folks like myself who just aren’t quite about the pumpkin spice life. Mhm, there. I said it!
So, as I was brainstorming what recipes to refer to for my husband and I’s Casper and pumpkin carving night-in, I settled on my mom’s Apple Crisp recipe that she makes throughout the fall and winter.
For those of you wondering what an Apple Crisp is, it’s a delicious, baked apple and cinnamon dessert, with a crisp pastry-like topping.
…And here’s how you make it!
6 apples (Courtland, Macintosh or Pink Lady)
1 cup of Sugar
1 cup of Flour
A sprinkle of Salt
Lots of Cinnamon
1 stick of butter
Vanilla ice cream recommended but not required
STEP ONE: Apple Prep
Peel apples and cut them up into medium sized chunks. Then, generously fill a pie plate or similar. Lastly, sprinkle the apples with sugar and lots of cinnamon. Set aside.
STEP TWO: Pastry Topping
In a medium sized mixing bowl, add 1 stick of butter, melted. Then add flour, sugar, salt and the egg. Mix well, and spread it over the apples. (I suggest kneading the dough in sections and laying it over the apples in 2-3 sections, ensuring you cover all of the apples.)
STEP THREE: Bake & Enjoy!
Bake at 350 for 1 hour on the middle rack.
Serve warm, in a dish with a scoop of vanilla ice cream on top and enjoy!