It’s cool enough now that I don’t mind turning on the oven. I live in the upper Midwest. The leaves are beginning to change – I had to wear socks last week. On the plus side of colder weather are pumpkin cold brews, fuzzy sweaters and fall baking.
I’m not a huge baker. I prefer savory over sweet. And I passed on the baking craze of quarantine. We ate ice cream instead. But this is one of my favorite fall desserts and tastes best with – yep – ice cream. I like it with vanilla bean.
This recipe is from the first cookbook I ever bought – Six Ingredients or Less by Carlean Johnson. I didn’t start out my adulting enjoying cooking, but I have always enjoyed eating. Since I could not afford to eat out all the time I had to learn. Six ingredients was a good place to start.
Enjoy this simple Apple Crisp. I know I do.
Apple Crisp
4 cups sliced apples
1 teaspoon cinnamon
½ teaspoon salt
¾ cup flour
1 cup sugar
1/3 cup cold butter
Place apple slices in buttered 10 x 7 baking dish; sprinkle with cinnamon and salt. Pour ¼ cup water over apples. Combine flour and sugar in small mixing bowl. With fork or pastry blender cut in butter. Sprinkle mixture evenly over apples. Bake at 350º for 40 minutes or until golden and apples are tender. Makes 6 servings. Serve warm with vanilla ice cream.
