Peel, core and slice as many apples as you will need to fill your casserole. Put into a bowl. Add juice of 1 lemon [or 1/2 lemon if making a very small crisp]....stir.
Add cinnamon/sugar mixture as you would put onto cinnamon toast...when the apples look light brown you have enough [this is done to taste...you will have to make several crisps before you know what YOU prefer....Skye and Jane always use the amount THEY prefer!]
Turn the apples into a casserole [grease only if you like the taste of butter].
For topping, use: 1 cup white flour
1 cup light brown sugar
1/2 cup softened BUTTER [no substitutes: HONESTLY!}
Mix these ingredients together by hand until they are completely mixed.
Sprinkle this topping over the casserole....Bake at 350- 400 degrees [ovens vary...experiment] until topping is brown and apples are fork-tender. Serve warm with ice cream or whipped cream. Great for breakfast. If freezing, freeze first, bake second...takes a few minutes longer.
This is the famous apple crisp served at the Keown Orchard Anniversary Party and on the Chain of Lights. It can be adapted in many ways to suit your particular tastes. Apple varieties make a difference, but through the years we have used Cortlands, Rhode Island Greenings, Macs, Romes, Baldwins and Opalescents, and no one has told us it didn't taste great. The only apple I wouldn't use is Red Delicious, and that's because they stay too hard....but if you like hard apples in your crisp, GO FOR IT!
Enjoy! Jane and Skye
Add cinnamon/sugar mixture as you would put onto cinnamon toast...when the apples look light brown you have enough [this is done to taste...you will have to make several crisps before you know what YOU prefer....Skye and Jane always use the amount THEY prefer!]
Turn the apples into a casserole [grease only if you like the taste of butter].
For topping, use: 1 cup white flour
1 cup light brown sugar
1/2 cup softened BUTTER [no substitutes: HONESTLY!}
Mix these ingredients together by hand until they are completely mixed.
Sprinkle this topping over the casserole....Bake at 350- 400 degrees [ovens vary...experiment] until topping is brown and apples are fork-tender. Serve warm with ice cream or whipped cream. Great for breakfast. If freezing, freeze first, bake second...takes a few minutes longer.
This is the famous apple crisp served at the Keown Orchard Anniversary Party and on the Chain of Lights. It can be adapted in many ways to suit your particular tastes. Apple varieties make a difference, but through the years we have used Cortlands, Rhode Island Greenings, Macs, Romes, Baldwins and Opalescents, and no one has told us it didn't taste great. The only apple I wouldn't use is Red Delicious, and that's because they stay too hard....but if you like hard apples in your crisp, GO FOR IT!
Enjoy! Jane and Skye
*** My preferences 10/1/2022
8 Cortland apples
1/2 cup sugar
2 Tablespoons cinnamon
1 cup flour
1 cup brown sugar
1/2 cup (1 stick) salted butter
Baked in oval Pyrex pan at 375° about 35 mins.
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