"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Good day for Apple Crisp

by Julie on December 29, 2012

in Sugar and Spite

You’re correct. I did not post a single thing during the holiday season. What? You’re gonna take directions from me on how to frost a sugar cookie? Not.

But as far as I’m concerned, the holidays are now behind us (I’m sleeping through New Years’, thanks), so everything can now resume as planned.

It’s raining. It’s Saturday. I’mma gonna make apple crisp. Because it’s just that kind of day.

Now, I have tried and made (to general accolades) apple crisp two ways. But today, I’m going with this one:

Apple crisp, after

Apple crisp, after

Here’s how:
granny Smith apples for apple crisp


6 apples peeled and cored and sliced
I added some rhubarb…about two-thirds cup
1 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
mix these together first
add 1 egg and mix…
work it into crumbly with your fingers...

work it into crumbly with your fingers..

Spread apples and whatever else (rhubarb?) in pan, cover with this mixture.
Don’t forget to melt 1/2 cup butter and pour over top and sprinkle with cinnamon and brown sugar…
unbaked apple crisp

Apple crisp before…

bake 350 for 30 to 40 minutes. (Top should be cake like, not mushy)
Your house will smell like a home…your people will fall on this, I promise.


{ 3 comments… read them below or add one }

Dorothy at ShockinglyDelicious December 29, 2012 at 9:19 pm

Looks good! You forgot the secret ingredient of all apple baked things, which is boiled cider. Seriously, seriously good. http://www.shockinglydelicious.com/shockinglydelicious-saturday-cooking-class-rustic-chunky-applesauce/


AT January 1, 2013 at 12:17 pm

.. I was just going to ask you for directions on how to frost a sugar cookie..


audrey January 3, 2013 at 2:24 pm

It was delicious! Thank you!


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