I am in serious denial that it is Sunday night. Serious denial.
I’m just not ready to go back to work and the weekday schedule tomorrow. My son would verbalize it this way: I’m just not feeling Monday.
But while I can deny all I want, Monday is still coming straight at me in just a few hours.
So to that, I say … apple crisp. For breakfast.
Brilliant.
This recipe is my Grandma Anderson’s apple crisp, passed on to my mom and then to me. It’s actually called “Baked Apple Dessert” but we all know it as apple crisp. And it’s the perfect combination of fruit and sugar and crumb topping. Nothing super fancy but everything just right.
Including just the right treat for a Monday morning breakfast, too.
I used Honeycrisp apples, which I love – not too sweet, not too tart … and did you know they were developed by the University of Minnesota when apple researchers cross-pollinated Macoun and Honeygold varieties? (Bonus apple trivia for you!)
Let’s get real – while the apples are yummy, the crumb topping is totally my favorite part. Here I am “cutting in” the butter, brown sugar and flour with a vintage pastry cutter my mom gave me a long time ago. (But you can buy a new one at Williams Sonoma or Amazon – or just use a table knife to cut in the mixture.)
And here we are, ready to bake! As you can see, I used a 9×9 inch square pan. The original recipe is for double this size (using a 9×13 inch pan) but I explain how you can easily halve it.
Take that, Monday morning!
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Grandma Anderson’s Baked Apple Dessert
8 cups apples, peeled and sliced (I like Honeycrisp apples)
1/2 to 3/4 cup sugar*
3 to 4 Tablespoons flour*
1 cup butter
1 cup flour
1 cup brown sugar
1 cup old fashioned oats
Preheat oven to 350 degrees.
Mix the sugar and flour in a small bowl. Set aside.
In a 9×13 inch pan, place peeled and sliced apples so the pan is nicely filled.
Sprinkle the sugar and flour mixture over the apples in the baking dish.
In a medium sized bowl, cut together the butter, flour and brown sugar. Stir in the oatmeal and sprinkle entire mixture on top of apples.
Bake at 350 degrees for 45-55 minutes or until nicely browned.
NOTE: You can easily halve this recipe to fit a 9×9 inch or 8×8 inch square pan. To do this, use 4-6 cups apples, sprinkled with 1/3 to 1/2 cup sugar and 2 Tablespoons flour. (For my 9×9 inch pan, I used a heaping 1/3 cup sugar.)
* Judge the sugar and flour by how sweet and how juicy the apples are – or how sweet you like your apple crisp. I typically go with a 1/2 cup sugar but if you like it sweeter than that, you can up to 3/4 cup.
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Your “Grandma Anderson” must have been Inez – – I fondly remember her and she was a good friend of my mother! I just think I might make this today and remember some of those Brush Creek/Bricelyn and North Blue Earth Church memories of your family! Thanks for sharing!
Yes, this was definitely Grandma Inez’s recipe – She always made the best desserts, pies and cookies! 🙂 Enjoy the apple crisp and all those wonderful memories, Mary!
Yes I use Inez’ recipe for every apple crisp that I make. I also have fond memories of her and my sister Shirley handed the recipe down to me and it is the best apple crisp I have ever made and the only one I make now!
Hi Carol! So fun to hear from you – and to know my Aunt Shirley also handed down the recipe to you makes this recipe that much more special. It is the best! 🙂
I’m going to try Aunt Inez apple crisp – it will remind me of when we use to visit the farm when I was a kid – Dad loved his sister Inez’ cooking. I do have a question though- how come there isn’t any cinnamon in this recipe? I’m not sure I can make an apple crisp for Carrie’s family without cinnamon.
Stan – Funny! I actually wondered that myself when I was making it – double-checked the recipe to make sure I wasn’t missing it by accident. But it’s definitely not there. I’ll have to ask mother Marilyn about this … I personally don’t notice when I eat it because I’ve always had it this way. But I know some folks are partial to cinnamon. I’m sure you could tweak the recipe to add it in if you needed to. 🙂
Today was the time to visit our local orchard to buy our yearly fix of Macouns, our favorite apple. Had the opportunity to chat with the owner and couldn’t resist bringing up the U of Mn Honeycrisp, descendent of Macouns. He actually had them and said they were the best but he corrected the lineage of the Honeycrisp. I left with a bag of each but had to do a quick Internet search on the origin of the Honeycrisp. Turns out that through genetic fingerprinting, the Keepsake (another U of Mn development) is one parent of the Honeycrisp, the other parent is unknown.
So now that we have the apples, which variety should we use? Cathy has never had Mom’s apple crisp probably due to the fact that we never came back to Mn in the fall.
Allan – – you need to make the recipe your niece printed – – AWESOME! I am making it tomorrow! I am not familiar with Macouns, but the Honeycrisp are wonderful;!
Right on, Mary! 🙂
I have to say, I agree with Mary – I don’t know anything about Macouns but I love Honeycrisp. However, if I had both on hand, I would probably do half and half just for fun to see how that turns out! 🙂