Apple Crisp

It’s apple harvest time here, and we visited one of the nearby orchards recently, and came home with a few bags of apples. I made apple crisp, using a mixture of Honeycrisp and Cortland apples.

Here’s a tasty apple crisp recipe, adapted from the Betty Crocker’s Cookbook for Boys and Girls. If your apples are tart, you may want to add a bit of sugar or maple syrup to them, before you add the flour topping. This is our preferred kind of crisp — just flour, no oatmeal, even for those of us who can tolerate gluten.

Gluten Free Apple Crisp

• 4 cups peeled, sliced apples
• 1/4 cup water
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup gluten-free all purpose flour
• 1/3 cup soft butter

1. Heat oven to 350°F.
2. Spread apples in 8″ square pan.
3. Sprinkle apples with water, cinnamon and salt.
4. Using a pastry blender, mix together the sugar, flour and butter until crumbly.
5. Spread crumb mixture over apples.
6. (optional) Sprinkle with a bit of cinnamon, and a few slivers of butter.
7. Bake uncovered about 40 minutes.
8. Serve warm, with a bit of whipped cream or ice cream.

6 servings.