Mom's Apple Crisp

 

Barbara Esmonde

 

Barbara opened Barbara’s on the Bay in Betterton, 12 Ericsson Ave., when she was 52. As the chef and sole owner, she said she knew she could finally make the kind of comfort food she wanted, just like her mom made, and incorporate the influences of other cuisines she had experienced, as well. 

 

For more information about Esmonde and Barbara’s on the Bay, visit www.barbarasonthebay.com.

 

 

 

Recipe: Mom's Apple Crisp

 

Crisp

 

  • 12 Granny Smith apples, peeled, cored, and sliced

  • 1/2 cup light brown sugar

  • 3 Tablespoons all-purpose flour

  • 1 Tablespoon corn starch

  • 4 teaspoons butter

  • 2 teaspoons cinnamon

  • 2 teaspoons lemon juice

 

Topping

 

  • 3 cups all-purpose flour

  • 1 cup brown sugar

  • 1/2 pound softened butter (but not too soft)

  • 3 Tablespoons cinnamon

  • pinch kosher salt

 

First, spray a 9-by-9-inch baking dish with cooking spray.

 

To make the topping, put all dry ingredients in mixing bowl and add butter to form pea-sized crumb.

 

For the crisp, put the apples in bowl and add all dry ingredients. Add lemon juice to coat apples. When mixed, add butter, and be sure to mix thoroughly with the apples.

 

Put the crisp mixture in the greased baking dish, spread the crumb topping and bake one hour at 350 F, until the crumb topping and the apples are bubbling. Be sure to put the baking dish on a cookie sheet in the oven, in case of spillage.

 

You may have extra crumb topping. Put the extras in a freezer bag and freeze for next time.

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