I’ve made apple crisp since I was a small girl, helping my mother in the kitchen. We lived on a farm with an old “Snow Apple” tree in the back yard, and I can vividly remember cutting out brown spots and peeling those crisp yellow apples with the white, white flesh. That tree is long gone, and those apples are very hard to find these days. I use Cortlands for apple crisp, now—they have bright white flesh, too, and are almost as good as the Snow Apples I remember from childhood.
I don’t use my mother’s recipe for apple crisp, though. I’ve taken two or three recipes, added a few things, switched around a few more, and the result … well, really is the Very Best Apple Crisp Ever. At least…my family thinks so…and my mother uses MY recipe!
This weekend is supposed to be cool and crisp here in Western New York—very “fallish”. Why not pick up some apples, assemble your ingredients, and see if your family won’t agree with mine? And oh! does it make the kitchen smell good!
Here’s the recipe:
THE VERY BEST APPLE CRISP EVER
5 cups sliced apples 1 cup packed brown sugar
2 Tbs. lemon juice 1 tsp. cinnamon
¼ cup water ½ tsp. nutmeg
½ cup flour ¼ tsp. salt
½ cup oatmeal ½ cup butter, softened
1 cup coarsely chopped walnuts
Preheat oven to 350 degrees. Slice apples into a 9”x 9” pan or a deep pie plate. Toss with lemon juice and water.
In a medium bowl, combine the flour, oatmeal, sugar, spices and salt. Mix to blend. Cut in butter until the mixture resembles coarse crumbs. Mix in the walnuts. Spread over apples, covering right to the edge. Do not pack down.
Try to wait until this has cooled a little before eating! Add vanilla ice cream if you must.