Apple season is just around the corner. I recently made My Mother's Apple Crisp and took new (and improved) photos of the dessert. This has always been one of my (and my friends') favorites.
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• Previously posted September 2009 •
This apple crisp recipe is from my mother. She would make it often throughout apple season. I will also use the "crisp" topping during the summer months to cover baking dishes filled with nectarines and blueberries. But truly, nothing can beat a gratin piled high with tart, local apples and served with a healthy drizzle of heavy cream. The only change I have made to this recipe is to sprinkle about a cup of tart, dried cherries throughout the apple layers and mix chopped walnuts into the topping. Try to eat it fresh out of the oven. And then just try to stop after one helping.