GRANNY’S APPLE CRISP

Every time I go to the grocery store, I think the same thing.

  “Jonna . . . you ding bat, why don’t you ever make yourself a grocery list!” 

Seriously, I can’t seem to get in that habit.  I simply think my brain will remember the items I need.

Don’t get me wrong, I don’t go completely clueless, I mentally check the fridge and cupboards before I go.  Once upon a time this really worked for me, but it has now failed me.  I always buy FRUIT . . . lots of fruit.  I neglected to look in the fruit bin, and it was already full of apples. Oh CRAP . . .  I knew I’d get the LECTURE!

What lecture? 

 The lecture I’d get from my good husband, who thinks I buy way too much food, clothes and everything else.  

“Fix it up, Wear it out, make do, or do without!” 

That lecture. 

The kids and I have heard this lecture . . . more times than we can count.

 I had to do something with all the apples, and fast.  I have a favorite Apple Crisp recipe, but I’m always trying new recipes.  My mind kept going back and forth. Should I make the one I already knew that he would help me eat, or try something new. If I tried the “new” I’d be taking the risk that I’d be eating an entire pan of Apple Crisp by myself.   I had to compromise just a bit.  It really is surprising just how different one Apple Crisp is from the other. 

 See . . . this is what I made with those Apples, and it’s really good.

This recipe is called Granny’s Apple Crisp, and it’s in the Worldwide Ward Cookbook.  I followed the apple filling part to the T, but used the Crumbly topping that my husband likes.  You see, I really like the Oatmeal Brown Sugar type of crumbly top, but my husband prefers this Shortbread type crumbly top, because it’s not quite so sweet.  It is also really delicious.  So……I’m going to share with you the original Granny’s Apple Crisp recipe, and also share with you the alternative Crumble for the top.  Trust me either way, your Apple Crisp will be quite delicious.  It’s my new favorite.

This crumble is the Shortbread type crumble and it’s really yummy!

In fact it’s really difficult not to pick all the crumbs off the top . . . before you actually serve it.

GRANNY’S APPLE CRISP

*2  different variations for the Crumble Top

You will need:

10-12 medium Granny Smith apples, peeled and sliced

3 Tbsp. all purpose flour

1 Cup White Sugar

1 tsp. cinnamon

1 Tbsp. freshly squeezed lemon juice

OATMEAL CRUMBLE

3 Cups all purpose flour

1 Cup. oatmeal

1 Cup packed Brown sugar

1/2 tsp. cinnamon

1 Cup Butter, melted

DIRECTIONS:

Place the apples in a large mixing bowl.  Stir in the 3 Tbsp. flour, white sugar, cinnamon, and lemon juice until the apples are thoroughly coated.  Pour apple mixture into  a 9×13 inch baking dish.  Set aside.  Stir together the 3 Cups flour, oatmeal, brown sugar, and cinnamon.  Add the melted butter and stir until the mixture is completely incorporated.  Crumble the topping mixture over the apples and bake at 350 degrees for 30 to 40 minutes or until topping is golden brown and the apples are tender.  Serve with ice cream, and drizzle with caramel topping if desired. 

*This is the Crumble topping that I used in the pictures above.

SHORTBREAD CRUMBLE

(1 recipe is plenty for a 9×13 inch pan)

1 Cup flour

1 Cup white Sugar

1/3 Cup Butter, softened

DIRECTIONS:

Mix the flour and the sugar together in a medium sized bowl.  Add the softened butter, and with a fork mix together until combined.  (I soften my butter in the microwave.  It’s very soft, but not completely melted).  Note:  I grab a handful of the crumble and press it together tightly in my hand.  Then break off large chunks over the top of the apple mixture.  The crumble stays crispy when you leave it in larger chunks.   YUM!