On Saturday I noticed that the Granny Smith apples in the crisper were not quite as crisp as they had once been, which made me think I should bake something with apples. That decision was heavily influenced by the Thursday of Apple Crisp Despair, I am sure.
I turned to Baking with Brother Boniface (1997) for inspiration. I hate to think that a book from 1997 might be considered vintage, but I'm going to cheat a little here by pointing out the cover photo: both the tree and Brother Boniface would definitely qualify.
This is a nice little baking book with mostly-from-scratch recipes (there are a few that call for cake mixes) ranging from the very simple, like this apple crisp, to more challenging recipes such as the Mepkin Abbey Cinnamon Buns. The recipes use ingredients that are easy to obtain and the instructions are clear without being overwhelming. I think it would be a great book for someone just learning to bake.
Now on to the crisp!
I didn't weigh the apples, but I'm pretty sure I had less than three pounds, possibly a little less than two pounds. In all, I had three large Granny Smith apples, plus two Honeycrisp apples. Pink Lady apples are my favorite eating apples, but I haven't been able to find them lately. Someone recommended Honeycrisp apples, but they are too sweet for my taste. I like my apples like I like my friends: a little on the acidic side.
Because of the sweet Honeycrisp apples, I substituted lemon juice for half the water. I also wanted oats and cinnamon in the topping, so I used some of the cinnamon in with the apples and mixed the rest in with the topping, adding 1/2 cup of oats to the mixture.
|The house smelled so good while this was baking!|
Apple Crisp (Printable recipe)
adapted from Baking with Brother Boniface, Recipes from the Kitchen of Mepkin Abbey, 1997Ingredients
- 3 pounds of cooking apples, peeled, cored and sliced
- 1.5 teaspoons cinnamon
- 1 Tablespoons water
- 1 Tablespoon lemon juice
- 4 Tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup rolled oats