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.'"

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

Details

Servings 6
Adapted from americanprofile.com

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.