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.
- 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
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.