No D Day: Apple Crisp

Thanks to George (a.k.a. Ninjabetic) at The B.A.D. Blog, it's No D Day! As George said, "it means we spend one day not writing about, tweeting about, Facebook status-ing about Diabetes!"

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I've always enjoyed cooking and baking. When I was a kid, I loved perusing the pages of my Betty Crocker's New Boys and Girls Cook Book and picking a recipe to make.

When I moved out on my own, I took my Betty Crocker cook book with me. I still have it today. I have such affection for it. It's like my prized possession, and I still use some of the recipes.

One of my favorite recipes is the one for apple crisp. It's a simple recipe that yields a delicious dessert. It's great for fall, when apples are in season. If you have a basket of freshly picked apples, and if you like apple pie, consider trying this recipe. You won't be disappointed. It's easier than making a pie, and it turns out terrific every time.

Look at the topping! It's a crispy combination of butter, flour and sugar that crumbles and crunches and tastes oh so good. It's heavenly!

The apples below are soft and covered in a cinnamon syrup that forms in the oven while the crisp is baking.

A dollop of freshly whipped cream or a scoop of vanilla ice cream takes this recipe to the next level of deliciousness. But, it doesn't need to be "dressed up." It's scrumptiousness by itself!


Apple Crisp

Heat oven to 350°.

Spread evenly in a square pan, 8x8x2 inches:
     4 cups sliced, pared apples

Sprinkle with:
     1/4 cup water
     1 teaspoon cinnamon
     1/2 teaspoon salt

With pastry blender, mix until crumbly:
     1 cup sugar
     3/4 cup flour
     1/3 cup soft butter

Spread crumb mixture over apples.

Bake, uncovered, about 40 minutes.

Serve warm.

Enjoy!