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Mary Ann White’s Apple Crisp
Provided by: Chef Michael White
Ingredients8 tablespoons butter, diced, plus extra for greasing dish
1/2 cup granulated sugar
2 teaspoons ground cinnamon
3 1/2 pounds Mutsu apples, peeled, cored, cut into eighths
1 1/2 tablespoons fresh lemon juice
1 cup all-purpose flour
1 cup packed dark brown sugar
Preheat the oven to 425 degrees. Butter a 9-inch-square baking dish.
Combine the granulated sugar and 1 teaspoon cinnamon in a bowl. Add the apples and lemon juice, toss together, and transfer to the prepared baking dish.
Combine the flour and brown sugar and remaining cinnamon in a bowl. Cut the butter into the mixture until it resembles fine crumbs. Sprinkle the topping evenly over the fruit to cover (it will make a generous layer).
Bake in the oven for 15 minutes, reduce the oven temperature to 350 degrees, and cook for 25–30 minutes more, or until the top is golden and fruit is bubbly. (If the topping browns too quickly, cover loosely with foil.) Cool the crisp on a wire rack for 15 minutes. Serve with vanilla ice cream or vanilla-flavored whipped cream.(Published 2008)