Sunday, October 14, 2007

great grandma's apple crisp

this is the recipe from the apple crisp i made last week. thanks to great grandma julia for passing this recipe down.


slice peeled and cored apples to fill a 9x13" pan (i used 6 medium sized granny smith apples.) mix together the following and sprinkle over apples:

2 c. sugar
2 c. flour
1 c. butter
4 t. cinnamon

Bake at 375° for one hour. goes well with vanilla bean ice cream.
mmmmmm, deee-lish.

8 comments:

f*bomb. said...

Gosh!
Why don't I spend Sundays with YOU!?!? My Sunday pretty much NEVER turns out like this...

caroline said...

fruit crisp in utah beckons you....

Ashley A. said...

I just went apple picking so am going to try you recipe!

k tron said...

also goes well with "americas most smartest model"

caroline said...

everything goes well with "americas most smartest model"

Sarita said...

I really need to figure out the gluten free baking and see if I can deglutenize your recipes. I just dont know the different flour consistencies and xanthan gum quantities like I should.

And how does Caroline keep her shape with all these goodies around?

caroline said...

i don't know if i've said this before, but i used to use oat flour, when i thought that i had a problem with wheat. i don't know if that solves your problem, but it's a pretty good substitute. harder to find, especially in decent size quantities.

the trick is to invite people over and/or give away most of the food you make. then you aren't tempted to eat half a pan of carrot cake for dinner. try living at my mom's house, i swear i just gain 5 pounds walking through the door with all the amazing food available.

Sarita said...

Yes, I think you did mention it before, but I have been too lazy and havent tried it.

I have used rice and potato flour, but I like the idea of oat flour much more. I am determined to perfect some gluten free goodies before the holidays are upon us.