1960's Apple Crisp | Warm and Autumn Delicious | A Recipe from Mother's File Box

Make this amazing autumn'y apple crisp. A recipe I've kept in my file box since 1966. It's a recipe my mother used to make for us when we were children. I've used a combination of three different apples. It's a delicious, comforting cinnamon-laced crisp you can serve for dessert or in the afternoon with coffee or tea. Here's the recipe:

1960’s Apple Crisp

Apple Mixture:
8 medium-sized apples (equals about 8 cups) peeled, cored and sliced*
1/3 cup white granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
**¼ cup (vegan) margarine - If you use vegan margarine, use sticks
1/3 cup dried cranberries or raisins
1/4 cup water

Crisp Mixture:
1 1/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
**1/2 cup melted (vegan) margarine If you use vegan margarine -- be sure to use the sticks

**For a rich, decadent dessert, you can use butter.

Instructions
Preheat oven to 350°F.

In a large bowl add the apples, cranberries (if used), cinnamon, sugar, flour, vanilla, margarine and water. Mix completely until apples are coated well.

In a 8x8” baking dish, arrange the apple and cranberry mixture.

In another bowl, combine the oats, flour, brown sugar, cinnamon, salt, baking powder and melted margarine. Mix well your fingers or spoon. Make sure the oats have absorbed all the liquid. Sprinkle evenly over the apple filling.

Bake in preheated oven for 40 - 45 minutes, or until the crisp mixture is golden and crisp and the apples are cooked to tender. Use a sharp knife to check for done-ness of apples.

Notes: I used a combination of granny smith, Jonathan gold and honey crisp apples.

During the cooking process, I took a sharp knife and cut into the apples/crisp mixture. This allowed the apples to sink down into the juices and mix the crisp just a bit into the apples. According to our neighbors, it rocked! I will make this recipe again but forget the 9x13 pan…I’ll make it in the 8x8 from now on. You certainly could use the larger pan and it would make for a larger crisp when serving a crowd.

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