There are two things you should know about me:

1. I love dessert.
2. I love my family.

I am especially happy when these two things come together, like in the form of a family recipe. Today, I’d like to share one of my favorites with you: my Grandma Brown’s incredibly easy and always crowd-pleasing apple crisp. Even Papa Bear, who typically avoids baked apples, admitted he loves this one.

Grandma Brown’s Apple Crisp

This is one of my favorite desserts to make if I’m hosting an event because it’s simple, I almost always have the ingredients lying around (so my procrastination doesn’t bite me in the butt), and it tastes delicious both warm and cold.

My grandma makes it when she hosts bridge for a lot of the same reasons. Although now, she said, she and her bridge companions are trying to cut back on dessert so she doesn’t make it as often anymore. I could probably take a page from that book, but it’s simply too good.

Ingredients

• 5 medium tart apples, peeled and sliced (I like to use Gala apples)
• 1 1/4 cup sugar, divided
• 1 3/4 tsp. ground cinnamon, divided
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup cold butter
• 1 cup water

Instructions

In a bowl, combine the apples, 1/4 cup sugar and 1 teaspoon cinnamon. Transfer to a greased 8-inch square baking dish (I like to use PAM Baking spray for baked goods).

In another bowl, combine the flour, baking powder, salt, and remaining sugar. Using two knives, cut in the butter until crumbly.

Sprinkle this mixture over the apples, pressing downh until smooth.

Slowly pour water over the top. Then, sprinkle with remaining cinnamon.

Bake, uncovered, at 400 degrees for 40 to 45 minutes or until apples are tender and bubbly.

Serve warm, then refrigerate and try it cold later. It’s scrumptious both ways. It’s also mighty tasty when served with vanilla ice cream from Oberweis.

I was so eager to eat it that I didn’t stage it too well for this photo. Oh well. Worth it.

Mmm mmm mmm. I’m hosting a book club this Sunday (we are reading 20,000 Leagues Under the Sea). Maybe I’ll use that as an excuse to make this again.

Thanks for this recipe, Grandma! It will be enjoyed for years to come.