Today's recipe is from Mrs. Chard's Almanac Cookbook
Hollyhocks & Radishes by Bonnie Stewart Mickelson
This unusual and delightful cookbook has made quite a few appearances here in my letters:
Onion rings, garlic roasted potatoes, corn-apple hotcakes, and blink-of-an-eye rhubarb pie.
Today's recipe is called
The-Best-Ever Apple Crisp
The note on the page says,
It seems like a pretty grand statement to call this the best ever, but after tasting lots of them, it's true!
4 cups thickly sliced apples (pared or unpared)
2 Tablespoons lemon juice
1/4 cup water
Preheat oven to 350º F.
Spread apples in a buttered, shallow 1 1/2 quart baking dish.
Combine lemon juice and water, and pour over apples.
Spinkle generously with cinnamon and lightly with nutmeg.
3/4 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup butter
Work together above ingredients with fingers or pastry blender until crumbly.
Spread over apples.
Bake 50-60 minutes, or until apples are tender and topping is crisply browned.
Serve warm with cream or ice cream.
I didn't peel the apples.
1 1/2 quart pan is equal to an 8 x 8.
I used all white sugar.
I topped with whipped cream.
Now the big question. Would I call this 'the best ever?' It is certainly delicious, but I don't think I could ever rate such a perfect, perfect end-of-summer-into-fall dessert. I've posted a few recipes here on the blog, and each of them is great. I say, make them all!
Cranberry Apple Crisp
Apple Brown Betty (sometimes known as Apple Crisp)
Apple Buckle (which could be called Apple Crisp)
There are many other apple desserts if you look under Recipes (under the banner photo), then Fruit Desserts. Apples are the stars this time of year.