Inspired by a guest who posted about making apple crisp from my first cookbook, now affectionately called “The Red Book,” it didn’t take long for me to decide to do the same. We do, however, need to back up a bit to start from super scratch.
Step one, plant the apple trees. Step two, wait five years. Step three, make apple crisp. That’s all. No worries, right? No one will think worse of you if you buy your apples at the store like most normal people.
As it was cooling on the counter, Ella came into the house after school with the phrase of the day, “Okay! What is it. Where is it. And can I have some.”
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons butter (2 1/4 sticks)
1 1/2 cups sugar
1/4 teaspoon salt
Preheat oven to 400 degrees. Peel, core, and slice the apples into 1/4-inch wedges. Toss them with the rest of the filling ingredients in a large bowl and transfer to an ungreased 9 x 13-inch pan. In the same bowl, combine the topping ingredients. Cut the butter in with a pastry knife until the mixture is coarsely blended; mixture should be crumbly. Transfer the topping over the apple mixture and bake for 45 minutes or until lightly browned and the liquid in the apples is dark and bubbly.
Makes 12 servings
Houses that smell like baked apples and cinnamon are the best!