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5 from 4 votes

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.
Prep Time5 mins
40 mins
Course: Dessert
Cuisine: American
Keyword: apples, autumn, easy, historic
Servings: 6


  • A baking dish that measures approximately 10x6x2-inches


  • 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.