A rhythm of home
Here is the Apple Crisp recipe that we have used since I was a little girl.
It was published in a New York Times cookbook many, many years ago.
6 tart apples
1 cup of sugar
1/4 tsp ground cloves
1/2 tsp cinnamon
2 tsp lemon juice
3/4 cup sifted flour
1/8 tsp salt
6 TBSP butter
1/4 cup chopped nuts
Whipped cream or ice cream
1). Preheat oven to 350 degrees.
2). Peel, core and slice apples into a bowl. Add 1/2 cup sugar, the spices, and the lemon juice. Mix lightly and pour into a buttered casserole.
3). Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and sprinkle over the top of the apples. Bake 45 minutes, or until the apples are tender sun the crust is nicely browned. Serve with whipped cream or ice-cream.
Now....here are the changes that I make.
I always use macIntosh apples and I never use the lemon juice. MacIntosh apples bake up softer and they are both sweet and just a bit sour so they don’t need the lemon juice.
I use white sugar in with the apples and brown sugar in the crust.
And...I never use the nuts. I think that is because I ate this as a child and we didn’t like nuts back then.
They would probably taste good now... but it wouldn’t be the same.
I use coffee ice-cream but vanilla would work as well.
Monday: potato and tomato soup with fresh sage, salad, fresh bread
Tuesday: Tuna loony casserole
Wednesday: Tuscan beans with sage, brown basmati rice
Thursday: beef stew in the crock-pot, rolls
Friday: meatloaf, mashed potatoes, green beans
Sunday: roast chicken, winter squash casserole, peas
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