Mary Q’s Apple Crisp
By Yankee Magazine|Apr 22 2003|
This dessert, with a topping rich in butter and cinnamon, is also delicious made with blueberries, peaches, or raspberries.
Yield
8 servings
Total Time
25 minutes
Ingredients
12 apples, peeled and sliced 1/3 inch thick (we like to mix tender—tart McIntosh with firm—sweet Pink Lady or Golden Delicious)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon table salt
1-1/4 cups granulated sugar
2 large eggs
10 tablespoons salted butter
2 teaspoons ground cinnamon
Instructions
Preheat oven to 350°. Melt butter over low heat.
Mix dry ingredients in a bowl. Drop in eggs and mix until crumbly (the mixture will look like streusel).
Spread sliced apples in a 9×13-inch baking dish. Distribute topping over apples, then drizzle with butter. Sprinkle cinnamon. Bake 45 minutes, or until topping is golden brown.
I would make this recipe again, but I would add more of a topping. This is one apple crisp recipe that does not have oats in it, so when using just the flour and butter it’s good, but not enough of the topping to please a lot of people. A person could add oats to the butter and sugar for a topping, and toss the apples in some sugar and flour, to make more of a “bulky” topping. The topping is what most people like the best. The apples seem to be a “minor” ingredient to apple crisp lovers. On the other hand, this recipe would be good for someone who doesn’t like much of a topping, who wants to just enjoy the “apple” part more.