Apple Crisp

//Apple Crisp

Apple Crisp

  • 6 cups sliced, peeled apples
  • 1 cup flour
  • 1 cup sugar
  • 1 beaten egg
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Preheat oven to 350 degrees.

Place apples in 8×8 baking pan. Mix remaining ingredients until crumbly. Sprinkle over apples.
Melt 1/3 cup butter and drizzle on apple mixture. Sprinkle cinnamon on top. Bake at 350 for 30-40 minutes. This recipe comes from the St. Paul Lutheran Cookbook, Otis, IN through Bonnie Martin’s Aunt, Lois Burge.
Radke Orchard traditions – I’ve seen my mother-in-law, Gladys Radke, sprinkle a little vanilla and/or cinnamon over the apples before she adds the crust mixture. She adds the cinnamon before the crust because the cinnamon on top makes the crust a darker brown. She adds the vanilla because her mother-in-law, Jessie Radke, always added vanilla to enhance the apple flavor. When doubling this recipe, sometimes more crust mixture is necessary. We prefer Ida Red apples, although Golden Delicious work well also. Mutzu makes a crisper crisp, as those apples remain crisp when baked. A soft apple, such as McIntosh, makes a softer crisp. We use enough apples to generously fill the baking dish.

2014-08-09T20:09:26+00:00August 9th, 2014|Recipes|