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Vickie’s Apple Crisp

December 25, 2019

Merry Christmas! This is the season of giving and sharing. I found an old note that I had promised to send a fellow blogger a copy of my sister-in-law Vickie’s recipe for apple crisp. I may have already done a post, but I made a couple notes and, hopefully, clarified the directions. This recipe is one of those that you can add or subtract ingredients to your liking. Please let me know what you think, especially if you find an error. I double-check my work, but still manage to make mistakes. A few years ago, I started adding Quick Oats to the topping mixture, which increases the need for more butter. I hope you enjoy this. I think I’ll make some during this holiday season. May you all have a safe and blessed holiday. ~ Connie

1/2 cup raisins
4 cups apples (a mix of apples works nice; we use Granny Smith & Gala most often)
1 tsp cinnamon (I use closer to 1 Tbs)
1 tsp salt (I use about 1/2 tsp)
1/4 cup water
2-3 Tbs brown sugar

3/4 cup flour
1 cup sugar
1/3 cup butter, softened

Preheat oven to 350º F
Soak raisins in very hot water; this plumps them up and they stay moist during baking
Peel, cut up or slice apples, rinse and drain
Spread apples in bottom of 9X13 pan, add water
Sprinkle cinnamon and salt over apples
Drain raisins and scatter over apples
Sprinkle brown sugar over top
Mix together all the topping ingredients and drop over the apples.
Bake for 40 minutes

Use either a glass or an enameled pan; plain metal gives the apples a tinny taste.
Adjust the amount of raisins as you like. You can skip them if you don’t like raisins.

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