Apple Crisp
This is the recipe used by our church, UUCM, when it makes Apple Crisp to sell at the Milford, NH Pumpkin Festival, in October every year. Volunteer bakers from our congregation bake batches of this Apple Crisp, and they are uniformly delicious.
Equipment
- 1 9 inch x 13 inch baking dish
Ingredients
- 3 lb Granny Smith apples (or 1½ lb Granny Smith apples & 1½ lb Cortland apples) – about 9 apples
- 1½ cups sugar
- 1 cup + 2 tbsp. all-purpose flour
- ¾ cup cold butter
- 1½ tsp. cinnamon
Instructions
- Preheat oven to 375℉.
- Grease the 9 inch x 13 inch baking dish.
- Combine the sugar, flour, and cinnamon in a mixing bowl. Cut butter into ¼ inch pieces, then cut into the dry ingredients to make crumbs. Use your fingers, a pastry blender, or a food processor. Put the mixture into the refrigerator while peeling and slicing the apples (next step)
- Peel and thickly slice apples, and put in greased dish.
- Distribute the mixture over the apples, but do not press down.
- Bake for 45 to 60 minutes, until lightly brown and there is no resistance when apples are pierced with a knife.
- Cool on rack at room temperature.
- Serve, preferably with vanilla ice cream.
