The crisp weather of fall turns our minds to baking wholesome foods like apple pies. When there isn’t enough time a pie, a quick and scrumptious apple crisp makes your home smell wonderful while warming the soul. This recipe is adapted from The Silver Palette Cookbook.
June’s Apple Crisp
5-6 granny smith apples, peeled, cored and sliced
1 1/2 tablespoons fresh lemon juice
1 cup unbleached all-purpose flour
1 cup sugar
½ teaspoon salt
2 teaspoons cinnamon
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
Preheat oven to 350 degrees. Grease an 8-inch cake pan or glass pie plate.
Place apple slices in a large bowl and mix with the lemon juice. Pour mixture into pan and press lightly to even them.
Process the flour, sugar, cinnamon & salt in a food processor fitted with a steel blade just to combine. Add the butter and process, using repeated pulses, until the mixture resembles coarse meal.
Press the crumb mixture evenly over the apples, making sure the edges are well sealed.
Bake until the top is golden and the apples are tender, about 50-60 minutes. Serve warm with ice cream