Prep Time: 30 min.
Cook Time: 1 hr 15 min.
Yield: 8-10 servings
For the perfect texture mix 5 tender-tart apples, such as Golden Delicious with 5 firm-sweet ones, like Granny Smith. The tender apples cook down and create a sort of thick sauce, in which the firmer slices are suspended.
10 large apples, peeled, cored, and cut into 1/4-inch-thick rings (5 each)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1 cup granulated sugar
2 large eggs, lightly beaten
8 tablespoons (1 stick) salted butter, melted and cooled
2 teaspoons ground cinnamon
Preheat the oven to 350°F, and set a rack to the middle position. Arrange the sliced apples in an even layer in a 9 x 13 inch baking dish (no need to grease it); set aside.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the eggs and, using a fork or a pastry cutter, work in until crumbly. The mixture will look like streusel, with a mix of wet and dry bits. Have no fear; the eggs provide enough liquid.
Spread the topping evenly over the apples, then drizzle all over with the melted butter and sprinkle with cinnamon.
Bake until the topping is golden brown and apple juices are bubbling, 45 to 55 minutes. Let cool 20 minutes, then serve warm from the pan.
MAINE RECIPES > DESSERTS > NANA MARY'S OLD FASHIONED APPLE CRISP
COURTESY OF GAYWEDDINGSINMAINE.COM
Nana Mary made this buttery, cinnamon-scented crisp every fall, and to anyone who has tasted it, it’s the flavor of a fall Maine day. It’s a delicious treat year round, and you can fill it with whatever’s fresh at the farmer’s market: handpicked Maine apples, blueberries, peaches, raspberries or pears. But it really is best with apples. This crisp resembles a cross between a biscuit and a sugar cookie. Best served with a scoop of homemade vanilla ice cream.