Cook the Book – Apple Crisp

Some of my favorite shipboard memories are of times when we are at anchor, the awning is up, the decks are cleared and dinner is over. Jon and I are able to sit and look out over the harbor and watch the sunset with our passengers as we enjoy our after dinner coffee and dessert.

Apple Crisp

Filling
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice

Topping
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons (2 1/4 sticks) butter
1 1/2 cups sugar
1/4 teaspoon salt

Preheat oven to 400°. Peel, core, and slice the apples into 1/4-inch wedges; toss them with the rest of the filling ingredients and spread them evenly in an ungreased 9 x 13-inch pan. In a separate bowl, cut the butter into the flour until the mixture is coarsely blended.  Mix the sugar and salt into the topping; mixture should be crumbly. Place the topping on top of the apple mixture and bake for 45 minutes or until the top is browned and the liquid in the apples is dark.

Makes 15 servings

(c) Annie Mahle
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