Mom’s Apple Crisp

10 apples
2/3c sugar
1t cinnamon
1½t nutmeg
2T unsalted butter
4T frozen orange juice concentrate

Peel the apples first, then slice them. Don’t slice them first and then try to peel them. While that will theoretically work, it will take for-freaking-ever and you’ll be standing in the kitchen all morning when you could be showering. Put the apples in a greased 9”x13” Pyrex pan.

Mix the sugar, cinnamon, and nutmeg. Sprinkle mixture over apples and mix with a spoon to coat. Drop dabs of the butter and orange juice concentrate over the apples.

½c brown sugar
½c unsalted butter, cold
1c flour

Combine the brown sugar and the flour in a bowl. Cut in the butter until it is loose and clumps together with pressure in your hand. Decide it will not be enough crisp and double the recipe.

Pour the topping onto the apples and wonder if you made too much topping. Decide there can never be too much topping.

Bake at 450°F for 15 minutes (10 if you didn’t double the crisp). Turn heat down to 350° and bake for 30 additional minutes.

Serve warm with a scoop of ice cream at a fabulous croquet party, making “nyum nyum” sounds.

Valette and Steve

Proceed with obtaining a sunburn, which shouldn’t take too long with white Alaskan skin.

Place the leftover crisp into some tupperware in the refrigerator so the crisp will soak up all of the apple juices and get less crispy, more gooey, but just as yummy.

11 June 2007 · 22:26:01

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