Probably my favorite smell in the world is an apple pie or apple crisp baking in the oven. It's right there near the top of my favorite foods, too. Put a scoop of my homemade vanilla ice cream on top and it's like pure bliss.
Apple crisp is like apple pie with training wheels. It's easier for sure, but it's still delicious and a better choice for anyone with delayed gratification issues. You can have this whipped up from start to finish in under an hour-if you're a quick apple peeler that is. Whenever someone tells me they don't know how to bake, I tell them to try this recipe because of the simplicity.
Amy's Apple Crisp
8 Granny Smith apples, peeled and sliced thin
lemon juice
1 C dark brown sugar
1 C flour
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 C butter (if using salted, don't add any additional salt)
Spread the apples in a 9 inch baking pan, squeezing fresh lemon juice all over the slices to prevent browning. In a large bowl, combine the dry ingredients thoroughly. Then, using a pastry blender (one that has firm tines, not flexible)
cut in the butter, creating a crumbly mixture.
The butter pieces should be no larger than peas when complete. Bake at 375 for 30 minutes, best if served warm with vanilla ice cream.
