When I was in second grade, my class put together an apple cookbook. Or, more accurately, our parents sent in recipes, the students colored an apple for the front, and the teachers did all the hard work! Regardless, here it is, 15 years later. A little battered, but still loved and used.
The recipe I submitted was Brown Bag Apple Pie. Yes, you cook the pie in a paper grocery bag in the oven! It’s marvelous.
The recipe I most like to cook, however, is the Apple Crisp recipe from Sandy, because it is easy and so GOOD!
In the years that followed the publication of our book, I had the chance to get to know Sandy quite well as she went from a mother of one of my peers to a co-worker and friend. Unfortunately, Sandy passed away recently from breast cancer. Here is to Sandy, who made some amazing crisp!
Sandy’s Apple Crisp
- 4 cups sliced apples (I generally use a combination of a soft apple, like a Macintosh, and a harder apple, like Granny Smith)
- 1 cup of sugar
- 3/4 cup of flour
- 1 teaspoon of salt
- 2 teaspoons of cinnamon
- A couple of dashes of nutmeg
- 1/3 cup of butter, softened
Preheat oven to 350 degrees. Place the sliced apples in a buttered baking dish. Mix dry ingredients together, and then slice the butter into the bowl. Using a knife and fork, cut the butter into the dry ingredients until the butter is approximately pea-sized. Bake for 40 minutes. Enjoy!