Wednesday, September 9, 2009

BEEsy in the Kitchen: Grandma Jobes' Apple Crisp

I love autumn!

The flickering of yellow leaves as a brisk breeze sweeps through a grove of aspens.

The thrills of listening to elk in the rut bugle in Rocky Mountain National Park.

The kaleidoscope of crimson, chartreuse, gold, and orange peppering parks and neighborhoods throughout my town.

The giggles of young children as they zigzag through a pumpkin patch, stopping occasionally to try to push or lift a pumpkin bigger than they are.

The ambrosial scent of apples just picked from a local orchard.

And sweet flavors bursting in my mouth as I indulge in a bite of freshly baked apple crisp.

With the start of autumn just around the corner, I'd like to share an heirloom recipe from my Great-Grandma Jobes. As a child, I always looked forward to my mom baking my Grandma Jobes' Apple Crisp in the autumn. I hope you enjoy this recipe as much as I have!

Grandma Jobes' Apple Crisp

6 juicy apples, peeled and cored
1 cup sugar
2 teaspoons lemon juice
1/2 cup butter, softened
3/4 cup flour
1 teaspoon cinnamon

(1) Preheat oven to 350 degrees.

(2) Cut apples into quarters and arrange in greased pie plate or shallow baking dish. Pour lemon juice over apples.

(3) Blend butter, flour, sugar, and cinnamon as for pie crust. Press mixture over the apples.

(4) Bake for 1 hour. Let cool for 5 to 10 minutes. Serve with milk and/or vanilla ice cream.

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