What to do with a half bushel of apples and not a lot of time? Why, make apple crisp of course! Easier than baking a pie, but the final result is just as enjoyable. This recipe from the Wilton Book of Classic Desserts is by far the best version I have tasted. This book has a special meaning for me as it was a present to my mother from a friend shortly before she died in 1982. Sadly, she never got to try any of the recipes. Originally printed in 1970, an excerpt from the forward by Chef Louis Szathmary seems quite outdated and made me chuckle. "The way of presentation of the dessert is of utmost importance. The most elegant and prepared food can turn into an insignificant thing if not presented properly. A clean doily, a few fresh green leaves from the garden, an extra sprinkling of powdered sugar, a few candied flowers, some freshly grated chocolate are as important for the dessert as lipstick for the homemaker."
4 cups peeled, cored and sliced apples
1/2 cup sugar (or to taste)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
-Gently mix the apples with the other ingredients and put in a 7" casserole dish
Topping
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup sifted flour
1/2 cup dry oatmeal
1/4 cup butter
1/2 cup chopped nuts
-Mix the sugar, salt, flour and oatmeal in a bowl. Cut in the butter with a pastry blended, just until blended. Stir in the nuts and spread evenly over the apples. Bake 375 degrees for about 1/2 hour, or until apples are tender. Serve warm or cold with cream.
This dessert doesn't last long, so I usually double the recipe and bake in a 9" x 12" dish. Delicious served warm with vanilla ice cream.
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