Mama's Apple Crisp

By Addie

I would tove to take full credit for this recipe but it is simply the recipe my mother made year after year when I was growing up. So simple and delicious. I love all apples but my newest favorites are Braeburn and Rome varieties. They are tart, but hold up well when cooked. For this recipe, however, I use only Granny Smith apples. Tart, tried, and true!

Ingredients

• TOPPING:
• 3 pounds or 8 Granny Smith apples - can use Braeburn and Rome as well
• 1 Tablespoon Molasses
• The juice and zest from 1 lemon plus 1 additional lemon for zesting the top after cooking (optional)
• The juice and zest from 1 orange
• 1 cup light brown sugar
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground, dried ginger
• 1/8 teaspoon ground nutmeg
• .......................................
• 3/4 Cup all-purpose flour
• 1 stick (8 lablespoons) lightly salted butter, cut into cubes, plus 1 Tablespoon for greasing the baking dish

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat the oven to 375" F. Core and peel the apples. Cut them each in half and then into thin slices. Put them in a bowl and toss them with the molasses, lemon juice and zest, orange juice and zest, orange juice and zest, 1/4 teaspoon salt, cinnamon and nutmeg. Toss to coat them evenly.

2. In another bowl, combine the flour, remaining brown sugar and remaining salt. Add the butter to the bowl and break it up with your fingers to coat the flour with the butter.

3. Grease the bottom and sides of a shallow rectangular baking dish (approximately 12 inches long and 6 inches wide) with the remaining tablespoon of butter.

4. Layer the apples in the dish and top evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife and the topping is golden brown,35-45 minutes. Set aside to cool a few minutes before serving. Top with additional lemon zest, if desired.