Vernalisa's Apple Crisp

8 cups peeled, cored and thinly sliced apples,

such as Gravenstein, Granny Smith, Stayman

or Winesap (about 2-1/4 pounds total)

1/2 cup granulated sugar

2 Tbsp. corn starch

3/4 cup unbleached or regular

all-purpose flour

2 tsp. ground cinnamon

1 cup regular rolled oats

3/4 cup firmly packed brown sugar

1/2 cup (1/4 lb.) butter or margarine,

cut into 1/4-inch chunks

3/4 cup chopped pecans

Optional: vanilla ice cream

Preliminaries: Preheat oven to 350 degrees.

1. In a 9-inch square baking dish or shallow 1-1/2 to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons corn starch and cinnamon.

2. In a bowl, combine rolled oats, brown sugar, butter and 3/4 cup flour. Rub mixture between fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.

3. Bake crisp on middle rack of oven until apples are tender when pierced and topping is browned, about 45 minutes to 1 hour. If topping browns first, drape with foil.

4. Spoon apple crisp, warm or cool, into bowls. Top with scoops of vanilla ice cream, if desired.

Yield: 9 servings

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