Fall Apple Crisp

Enjoy the bounty of apples right now in this easy-as-pie (pun intended) recipe.

Apple Filling:

• 2 Tbs. flour
  
  
• 3/4 cup sugar
  
  
• 4-5 cups sliced baking apples (1 apple = approx. 1 cup of sliced apples.  this time, I used Pink Lady, Golden Delicious and Granny Smith)

Crust Topping:

• 1 cup flour
  
  
• 1 cup sugar
  
  
• 1 tsp. baking powder
  
  
• 1 egg, beaten 1 stick unsalted butter, melted
  
  
• Cinnamon

• Preheat oven to 375 degrees.  Grease or butter a large pie plate or a 9” x 9” x 2” baking dish.  

• To prepare filling, mix flour and sugar in a medium bowl.  Add apples and toss gently to coat them.  Transfer the fruit into the prepared baking dish.  

• For the crust, combine flour, sugar and baking powder.  Make a ‘well’ in the center of the dry ingredients and blend in the beaten egg, mixing until crumbly.  Pour the topping over the fruit mixture.

• Drizzle the melted butter evenly over the crumb topping.  Sprinkle the top with cinnamon.

• Place baking dish on a foil-covered pan to prevent spillovers in the oven.  Bake for 45 minutes or until golden brown on top.

You can swap out the fruit, depending on what’s in season.  Blueberries and blackberries (alone or combined) are delicious in this recipe.  If using a fruit other than apples, omit the cinnamon.  Also, if you use a sweeter fruit (like blueberries), you might want to reduce the amount of sugar in the filling a bit.

The harvest is plentiful!

Sue Beddingfield, SkyMom