[NFB-Krafters-Korner] Ruth's apple crisp presented at Monday night chat

[Tanya VanHouten]

Ruth’s APPLE CRISP

 

1 cup sugar 

3 tablespoons flour

1 teaspoon cinnamon

¼ teaspoon salt

6 – 7 cups sliced, peeled apples

 

Combine sugar, flour, salt and cinnamon.  Mix lightly through apples.

Place in an 8 X 8 square pan or a 9-inch pie pan.

 

Crumb Topping:

½ cup butter (DO NOT SOFTEN)

½ cup brown sugar

1 cup flour

 

Mix unsoftened butter, brown sugar, and flour with a fork till crumbly.
Sprinkle over apples.

Bake in preheated 400 degree oven for 45 to 55 minutes.

This is for an 8 X 8 or a 9-inch pie pan.  For a 9X 13 cakepan, double
recipe.

 

Approximate:  1 pound of apples yields 1 ¾ cup, and 5 pounds of apples
yields 9 cups.

Tanya VanHouten