Great Grandma’s Apple Crisp

We called my Great Grandma Meemo. She was my Mamma’s Grandma. She lived in California and we loved to visit her and my Grandma (her daughter). She was clever, and sweet and fun. She smiled a lot and had a lot of great stories to tell. I think it is pretty amazing that I got to spend time with my Great Grandmother, that I had the chance to know her.

My kids were likewise blessed. They met their Great Grandmother on my Dad’s side, and their Great Grandfather on my Mom’s side. They were especially close to their Great Grandfather. He just passed a year and a half ago, when my youngest was 9 years old. They were able to create so many special memories with him, visiting him in his house in California, walks by the ocean, visits at my parent’s house in Seattle, and he even came to visit us here in Italy one year when my son was just an infant! He was a man of faith, kind, and extremely generous!! What an amazing heritage!!

These kind of recipes are therefore my favorite. Every time you make them you remember the person who you made them with the first time. Maybe the way they laughed, or smelled or hummed a tune. They are the best tasting because they are full of memories too.

You will need 5 large crisp apples. Not mushy ones. Begin by peeling the apples. Remove the core. Slice the apples up into thin slices. The shape does not matter particularly, but try not to get them to thick.

Put your sliced apples into the pie dish. Pour the water over the apples and stir them gently. Sprinkle your cinnamon generously over the top of the apples and stir them lightly.

In an extra bowl mix together your butter, flour and sugars. Cut the butter into the dry ingredients with a fork or a pastry cutter. It should look crumbly when you are done.

Sprinkle your topping over your apples. Make sure you cover it all the way to the edge. If you like a lot of topping, and less apple then you can just use 4 large apples and double the toppings.

Once your crisp is ready place it in the oven and bake it at 400°F (200°C) for 45 minutes. I like to bake it half the time covered in foil, and half uncovered to protect the crisp from browning too much.

Eat it while it’s warm topped with vanilla ice cream and sprinkled with cinnamon! It is the perfect Fall dessert.

Happy Fall baking!

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