MY MOTHER'S APPLE CRISP

  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. 

TAKE a LOOK: