Apple Crisp II

Selections from Betty Crocker’s Dinner for Two Cookbook, p. 111

2 cups sliced pared tart apples (2 medium)

1 tablespoon water

½ teaspoon lemon juice

½ teaspoon cinnamon

¼ cup granulated sugar or brown sugar (packed)

3 tablespoons flour

2 tablespoons butter or margarine

Heat oven to 350F. Place apple slices in ungreased 1 ¾-cup casserole. Sprinkle water, lemon juice and cinnamon on apples. Mix remaining ingredients until crumbly; sprinkle on apples. 

A crisp is made or broken by the quality of the crumbly stuff. This is excellent crumbly stuff.

Ready to bake! We used apples from the tree in our backyard, which bore fruit this year for the first time since we've owned the house.

Bake uncovered until apples are tender and topping is golden brown, about 30 minutes. Serve warm. Top with light cream or ice cream if you like.

My partner got a little bloop of vanilla ice cream on top of his serving!

My Rating: 5/5 "Wonderful. Not too heavy, not too sweet. There's enough sweetener there to enhance the apples without drowning them out and the texture is just soft enough to be comforting. Loved it."