Recipe: Apple Crisp

Now that autumn is officially here, it’s time for apple recipes. I’m very particular about the apples I eat because I grew up in Washington State—the apple capital of the world. Growing up, I thought there was nothing better than Washington State Red Delicious apples picked in late September (or maybe early October).

Through the 1970s, the only apples I tasted that equaled newly ripened Washington State apples were some I had from Pennsylvania in 1974. However, in recent years, foreign apples have made a good run at the quality of Washington apples.

But for baking, I’m less particular. Granny Smith apples seem to be best for baking, but others will do as well. I do like a firmer apple like a Fuji or Honey Crisp, if Granny Smith are not available. Pink Lady and Gala apples are good, too.

Here’s an easy Apple Crisp recipe my husband found in his mother’s old Betty Crocker Picture Cook Book.  He has made this one and really likes it. My comments are in parentheses.

Apple Crisp (Apple Crumble)

4 cups sliced apples
1 tsp cinnamon (add nutmeg also?)
1 tsp salt
1/4 cup water (or try a little lemon juice or apple cider)
3/4 cup flour
1 cup sugar (brown sugar would be fine also)
1/3 cup butter

1. Place sliced apples in 10x6x2 baking dish. Sprinkle with cinnamon, salt & water.
2. Rub together flour, sugar & butter into crumbles. Drop mixture over apples.
3. Bake 40 minutes at 350 degrees.
4. Serve warm with cream (or ice cream).

I’ve made other Apple Crisp and Apple Betty recipes. I actually prefer recipes with oatmeal in the crust to this one. But every apple recipe is good, and they are all comfort food as the weather cools.

What is your favorite apple recipe?