Ingredients
-
2
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
3/4
-
1/2
-
-
-
-
-
-
Directions
Sheila’s Best Apple Crisp No Oats, This is the apple crisp from my childhood there is no oatmeal in the topping. If I could only pick one dessert to make the rest of my life, this would probably be it. Mom always made this in her beautiful copper au gratin pan. I bought the same pan when I got married, just so I could make this dessert. Originally from the 1966 version of the “Woman’s Day Encyclopedia of Cookery”, Mom adapted it slightly over the years with a little help from Cooks Illustrated I think. Cutting the apples into “cubes” instead of slices helps the apples keep the apples firm throughout. I have made this with pecans or walnuts. I have also made it without nuts. I like it best with pecans, but all versions are yummy!! I love it warm or cold. You can serve it with ice cream, but I usually only do that for dinner parties., If I doubled the receipt do I double the cooking time?, Add less water than required, apples were mushy and made the whole dish soggy and watery.
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Steps
|
1
Done
|
Cut Cold Butter Into Small Cubes. Place in Freezer to Chill Further. |
|
2
Done
|
Prepare Apples. |
|
3
Done
|
Peel Apples. |
|
4
Done
|
Cut an Apple Into Quarters. Cut Out Core. Cut Each Apple Slice One More Time So That There Are 8 Slices. |
|
5
Done
|
Cube the Apple by Cutting Each Slice the "short" Way 2 or 3 Times. Apple Chunks Should Be No Smaller Than 1 Inch or They Will Get Too Mushy When Cooking. |
|
6
Done
|
Cube the Remaining Apples. |
|
7
Done
|
Put Apples Into an 8 1/2 X 12 Inch Au Gratin Casserole Dish, or an Equivalent Baking Dish It's Pretty Forgiving. |
|
8
Done
|
Pour Water Over Apples. |
|
9
Done
|
Prepare Topping:. |
|
10
Done
|
in the Food Processor Put the Sugar, Nutmeg, Cinnamon, Salt and Flour. Pulse Until Combined. |
