Remember on Monday when I said I would be here Monday, Wednesday and Friday? And then on Wednesday I promptly wasn’t here.
But it’s Friday and I’m here today!
Truth be told the cupboards were just about empty so when my work plans for Wednesday were cancelled I took that as a sign to get my butt to the grocery store and to stock up. Because when I have full cupboards, I can share recipes. And recipes create food. See where I’m going with this? Everything is about the food.
Since I skipped my blogging duties on Wednesday I figured I had better come back here with one heck of an offering. And ya’ll, this.is.it.
This is my Mama’s recipe, and I have no idea where she picked it up. It’s hand written in a worn old notebook that she keeps all her best recipes in. You know the type – stained pages, some pages are even stuck in places, and a worn cover. In the margins, on several pages, are notes that she’s made over the years on how to improve the recipes. In that old worn out notebook is this recipe, and she made it often. So often, in fact, that there came a time when us kids could not eat it anymore. My Dad is a huge apple fan so he always devoured it, but after years of having it for dessert continually us 3 kids just couldn’t anymore. And it took years for me to be finally able to eat it again. It’s super simple to make and requires very little time, which makes it about the most perfect recipe there is, and the product is always delicious. Just don’t make it for 15 years straight.
You Will Need:
8 cups of apples
1/4 cup of sugar (I always use organic cane sugar)
1 teaspoon cinnamon powder
For the topping:
1 3/4 cups of flour
1/2 cup of brown sugar
1/2 cup of butter
1/2 teaspoon of salt (I always use Himalayan pink salt)
Preheat oven to 375°F.
Peel, core, and slice the apples. Add the slices to a 9×13 pan.
In a small bowl add the sugar and cinnamon and mix until combined. Sprinkle evenly over the apples. You can toss the apples in the sugar. Or not. Whatever you have time for really. I rarely toss the apples.
In a medium sized mixing bowl add the flour, brown sugar, butter and salt. Mix until crumbly. I always use my hand for this step. You can use a fork if you are less of a heathen, but I find just getting in there takes way less time, and it all gets properly worked in. Also it’s somewhat theraputic to be up to your wrists in butter and flour…..or maybe that’s just me.
Pour the topping mixture over the apples and spread evenly. Press down lightly to pack the topping.
Bake uncovered for 40 minutes.
The smell while it’s baking is enough to drive anyone wild. I guarantee it! And serve it warm with a scoop of Butter Pecan or French Vanilla ice cream. Seriously you won’t regret it.