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Grandma’s Apple Crisp

Once the Thanksgiving pumpkin pie is eaten and the dishes are washed, your family will be looking forward to the next delicious meal. Here’s a favorite recipe that will end it on a high note. Top with ice cream or fresh whipped cream for an extra special touch.

Grandma’s Apple Crisp

  • 4 apples peeled, cored, sliced (preferably Fuji)
  • 1 teaspoon lemon zest, freshly grated
  • 1 tablespoon lemon juice
  • 2/3 cup brown sugar, firmly packed
  • 1/2 cup all-purpose flour, unbleached
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon (or nutmeg)
  • 1/4 teaspoon salt
  • 6 tablespoons butter, unsalted, cut into small bits

Preheat oven to 425 degrees. In a large bowl add the apples, zest, and juice. Toss to combine. Spread evenly in 8-inch square baking pan, pressing down lightly. Set aside.

In a medium bowl add sugar, flour, oats, cinnamon, and salt. Stir to combine. Add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds or until there are no visible lumps of fat.

Spread topping over prepared fruit and bake for 15 minutes. Reduce heat to 350 degrees. Bake for 30 to 40 minutes or until topping browns and fruit is tender when pierced. Serve warm or at room temperature.

Makes 6 servings.

Grandma's Apple Crisp

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