by Peg Cochran
It’s apple week on Mystery Lover’s Kitchen! I’m honored to be kicking it off with my recipe for apple crisp.
I’ve always been a huge apple fan--my parents used to joke that they ought to plant an apple tree in the backyard since I ate so many of them. I wish I’d known my husband then--his family owned not only a wholesale produce company but an apple orchard near Vergennes, Vermont!
My favorite variety was red delicious, and I thought they were a wonderful snack (we didn’t have as many chips, cookies and candies back then). My grandparents always had golden delicious on hand, and my mother favored Macs. I remember going to the farmers market many years ago in San Diego with my sister-in-law who lived there. That was the first time I saw pink ladies, fujis and galas although those are now somewhat ubiquitous in our local grocery store. Honeycrisp is a new favorite --explosively crisp and sweet.
This recipe for apple crisp comes from my husband’s aunt “Toofy” (her nickname from childhood--her pronunciation of “toothy”) via his sister Jane.
6 -8 apples, peeled, quartered and cored (depending on size)
1 cup sugar*
3/4 cup flour
Place apples in greased baking dish. Mix other ingredients by hand or in food processor until it resembles corn meal. Pack over apples and bake at 350 degrees for 45 minutes to an hour.
* I use a combination of half brown sugar and half white. For this recipe I am substituting Splenda since my husband is watching his sugar intake--the top won’t brown and caramelize as much as with real sugar, but it’s still very tasty.
|Enjoy! Top with ice cream or whipped cream or eat plain.|
|Available NOW from Berkley Prime Crime|
|Available now from Berkley Prime Crime|