I've been making this recipe for years and it always gets raves. What people don't know is that the recipe has only a handful of ingredients, and all of them I usually have on hand. It comes out of the oven all carmelized, oaty, crunchy, and amazing so you'd think it was more complicated.
I discovered the recipe in the Smyth Companies 125th Anniversary Cookbook that was published the year I worked there (2002). The recipe was submitted by a lady named Pam Wood, who was the IT/computer tech. She doesn't work there anymore, either, but I thought I needed to give credit where credit is due. She named the recipe "Apple Crisp From Many Generations," and truly I can imagine my grandmas and great-grandmas making this simple but delicious recipe for their church potlucks or barn-raising parties, or whatever special occasions required sweet fall desserts back in the days of yore.
I spent some quality time with my 92-year old Grandpa Art yesterday watching the Twins kick some KC Royals butt and picking many apples from the trees in his backyard. I promised him and my other grandparents (Grandma Verna and Grandpa Bob) each an apple crisp. Not to mention my dad and brother. After an assembly-line setup, I ended up with seven apple crisps!
Even after all this, I still have a half bag of apples leftover! I have a few more aluminum pans so I'm planning on doing a few more this week for the freezer. I also bought some oat flour so that I can make a gluten-free version for Ang. Finally, I know I repeat this a lot on the blog - but it's still good to know that sweets can be lean if you use real ingredients (butter and sugar won't kill you in moderation!) and enjoy responsibly.
4 cups apples, peeled and sliced
1/2 tsp salt
1/2 cup sugar
1 tsp cinnamon
2 T. flour
Mix ingredients together and arrange in an 8 x 8 square pan.
3/4 cup brown sugar
3/4 cup oats
1/2 cup flour
1 stick butter, melted
Mix together and spread on top of apple base. Bake at 350 degrees for 35-40 minutes or until golden brown and bubbly. Your kitchen will smell like heaven so you will know when it's ready. Serve warm with vanilla ice cream.
Note #1: double recipe for 9x13 pan (cake pan).
Note #2: wouldn't some sliced almonds be great in the topping? I might try that later this week, too. It would make it extra crunchy.
Note #3: thank goodness my mom loaned me her Pampered Chef apple peeler/slicer. Seven crisps would have been impossible without it.
Note #4: I did not eat all of that crisp from the one that's half gone...it was a combo of me, Marney, and sending some home to Colin.