Apple Crisp (1950 Recipe)
This recipe is adapted from The Betty Crocker Picture Cookbook (1950). It is a humble dessert, one in which the apples take the starring role.
Servings: 6
Equipment
- A baking dish that measures approximately 10x6x2-inches
Ingredients
- 4 cups apple slices (from approximately 4 peeled and sliced apples)
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sifted all-purpose flour
- 1 cup sugar
- 1/3 cup butter
Instructions
- Preheat the oven to 350°F. Put the apples in the baking dish, and sprinkle them with the water, salt, and cinnamon.
- Put the flour, sugar, and butter in a medium bowl. With clean fingers, mash the butter into the dry ingredients until the mixture resembles coarse crumbs. Pile the mixture over the apples.
- Bake in the preheated oven until the topping colors and crisps -- 40-50 minutes. Cool on a wire rack for at least 15 minutes before serving. The topping will continue to crisp up during cooling. Serve with or without whipped cream or ice cream.