A Piece of Cake
By Pat O’Keefe
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It is apple-picking time! The base of this recipe comes from a very old Vermont cookbook. I have cut out a few ingredients, unnecessary in my cooking mind, and simplified its’ preparation. The only thing that takes any time is peeling the apples and that you can do before hand. Slice them and sprinkle with a little lemon juice to keep from getting brown and keep in the refrigerator. Of course you can bake the whole thing hours and keep at room temperature; BUT there is nothing as comforting than a warm apple dessert at the end of a meal.
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A word about the apples some will hold their shape better than others. Mackintosh apples normally do not hold their shape well so I combine them with as mentioned, Granny Smith or Golden Delicious. I actually like some of the apples to collapse adding to the texture of the crisp.
My Favorite Apple Crisp
A generous 4 Cups sliced apples (6 to 8.) Choose whatever kind you prefer or mix a few different kinds. Granny Smith and Mackintosh are a good combination.
1 Cup sugar
3/4 Cup flour
1/2-Cup butter (1 stick) slightly softened
1/2-teaspoon salt
1-teaspoon cinnamon
Whipped cream or ice cream of your choice for topping (optional)
Slice each apple in 12 pieces and place in a buttered baking dish. Everyone uses different size baking dishes so the apples should be about 2 inches high in your dish. A 9/10-inch pie pan works well. Mix all the other ingredients together into a crumbly mixture and spread on top of the apples. Bake at 375° for about 45 minutes or until apples are bubbling and topping is slightly browned. Serve warm with whipped cream or ice cream of your choice. Serves approximately 4-6 you can double the recipe very easily but adjust the cooking time.
I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net On the Web at www.patokeefe.net Web site now has over 100 recipes with more added daily. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
