Ah, the weather turns cold and I crave apple crisp. It’s just a fact of life.
This apple crisp recipe is from the church I went to when I was growing up. Every 10 years or so, the women of the church would put together a cookbook for a fundraiser. When this one was published, I’m sure I didn’t even cook yet…I was probably at the “don’t touch the stove, it’s hot” age.
A matter of fact, the only reason I have this cookbook now, is that my grandmother got a copy of it, and I inherited it from her. Complete with her notes in it. :heart: It has a drawing of our church…before the numerous additions were added on. A cute little sanctuary and some classrooms and offices. My parents still go to that church, and their minister married SuperGuy & I at my parents’ home. It has a bunch of down home cooking delicious recipes in it. Anyway…
You can see the cookbook is well loved and well worn. This apple crisp recipe is from the Audrey Hindman, wife of the wonderful man who was minister of the church at that time.
Apple Crisp Recipe
Grease 8 inch square pan
5-6 peeled and sliced cooking apples. (I use Jonathan or Granny Smith)
Sprinkle apples with lemon juice
Mix togehter:
3/4 cup brown sugar
1/2 cup flour
3/4 cup rolled oats (quick)
1 stick oleo (butter)
1 tablespoon cinnamon (okay, I cheat and use more and a sprinkle of white sugar)
Pour mixture over sliced apples. Bake at 350 for 30-35 minutes until apples are cooked. Delicious with ice cream! Serves 5-6
Thank you Mrs. Hindman for a recipe I’ve baked and enjoyed for years and years.
Enjoy, my friends.
