Apple Crunch
By Hklbrries
"Cooks always have enjoyed using fresh apples, and during the fall the best varieties for baking - Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland and Winesap - are available at produce stands and U-pick orchards.
The recipe for Apple Crunch is another old-fashioned dessert that calls for the fall's best, firmest fruit. 'This recipe was given to me by my mother-in-law in 1949,' says Pat Gore of Grain Valley, MO. 'I have used it so much the card is soiled, and I have taped it together in several places. I want to keep the original card for my children.'"
- 6
Ingredients
- 6 large apples, peeled, cored and thinly sliced
- 1/2 cup granulated sugar
- 1/2 tsp nutmeg or cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup butter
Preparation
Step 1
Preheat oven to 325 F. Grease an 8-inch square baking pan.
Spread apples in pan. Top with granulated sugar and sprinkle with nutmeg or cinnamon.
Mix together flour and brown sugar. Cut in butter using a pastry cutter or your fingers until mixture resembles coarse meal. Spread over apples.
Bake 1 hour. Serve with ice cream or whipped cream.