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. Try to eat it fresh out of the oven. And then just try to stop after one helping.
My Mother's Apple Crisp
• 5 to 7 pared and sliced tart apples (I use Minnesota Haralson when in season) • 1 cup flour • 1 cup sugar • 1 teaspoon baking powder • 3/4 teaspoon salt • 1 unbeaten egg • 1/3 cup melted unsalted butter • 1/2 teaspoon cinnamon • addition butter for greasing dish • approximately 1 cup of dried, tart cherries
Mix together flour, sugar, baking powder, and salt in a bowl. Using a fork, stir the egg into the flour mixture until crumbly. Spoon this over the sliced apples that have been mounded in a lightly buttered 7x11-inch baking dish. Slowly pour the melted butter evenly over the topping. Sprinkle with cinnamon. Bake in the middle of a 375 degree oven for approximately 40 minutes, or until nicely browned. Serve with your choice of heavy cream, cinnamon whipped cream or vanilla-bean ice cream.