Is there anything more comforting than a warm apple crisp on a chilly day? I think not. This recipe holds a special place in my heart. It takes me back to my childhood when my grandma would bake this delightful dish on crisp autumn evenings. It’s a classic, humble dessert that never fails to impress. The aroma of cinnamon and apples baking in the oven is enough to make anyone’s mouth water. The combination of tender, sweet apples and a crumbly, buttery topping is absolutely irresistible. And let’s not forget about the whipped cream! A dollop of chilled whipped cream on top of the warm apple crisp is the perfect finish to this comforting dessert. This recipe is simple and straightforward, making it perfect for beginners. But even experienced bakers will find joy in the simplicity and classic flavors. So, grab your apron, preheat your oven, and let’s get baking!
Ingredients
- 6 c. sliced and peeled apples (slice thin)
- 1/3 c. sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 Tbsp. butter or margarine, melted
- 3/4 c. sugar
- 1/2 c. flour
- 1/3 c. butter or margarine
- whipped topping
Baking Instructions
- Mix together apples, 1/3 cup sugar, cinnamon, salt and melted butter.
- Place in greased 8-inch square baking dish; set aside.
Calorie: 400
Total cooking time: 45 minutes
Difficulty level: Easy
The Great Sugar and Apple Showdown
Once upon a time, in a small suburban kitchen, there occurred a grand battle. The characters of our epic tale? Six cups of sliced and peeled apples, sugar, cinnamon, salt, butter, more sugar (because, why not?), flour, and more butter (because, again, why not?), and a dash of whipped topping.
The Preparation – Or, How I Almost Lost a Finger
The first step of this culinary journey involved the peeling and slicing of apples. Now, let me tell you, peeling apples may sound like a simple task, but it’s not. It’s a delicate dance, a tightrope walk, a battle against the forces of nature. One wrong move and you’re suddenly performing an impromptu finger amputation.
After successfully navigating the treacherous task of apple peeling, it was time for the slicing. Thin slices were the order of the day. Thin enough to bend, but not break. Thin enough to whisper sweet nothings to, but not so thin that they’d disappear into the ether.
Mixing It Up – A Symphony of Flavors
Then came the mixing. The apples, sugar, cinnamon, salt, and melted butter commingled in a bowl, creating a symphony of flavors that made its way to the nose and sent the senses into overdrive. I wondered, as I often do, why we don’t just stop here and eat the mixture as is. But, as my grandmother used to say, “Good things come to those who bake.”
The Waiting Game – Or, How to Resist Eating Raw Apple Mixture
After a successful mixing session, it was time to set the apple mixture aside. This, my friends, is the real test of willpower. Resisting the urge to dive in with a spoon and begin feasting was a Herculean task. But as the scent of apples, cinnamon and sugar filled the kitchen, I knew it would be worth the wait.
The Grand Finale – Baking and Topping
Next, I lovingly spread the apple mixture into a greased 8-inch square baking dish, and set about making the topping. The second round of sugar, flour, and butter danced together, creating a rich, crumbly topping that was the perfect foil for the sweet-tart apples below.
As the apple crisp baked, the kitchen filled with a heavenly aroma that had me checking the oven every five minutes. Finally, after what felt like an eternity (but was actually about 45 minutes), the apple crisp emerged from the oven, golden brown and bubbling.
I let it cool for a bit (another test of willpower), before topping it with a generous dollop of whipped cream.
The Verdict
The first bite was pure heaven. The apples were soft but not mushy, the topping was sweet but not cloying, and the whipped cream… well, it’s whipped cream. How can you go wrong?
So, there you have it, my friends. A day in the life of an amateur baker and her quest to create the perfect apple crisp. It was a journey filled with ups and downs, highs and lows, and a lot of peeled apples. But in the end, it was all worth it. Because isn’t that what cooking is all about?
