My mom taught me to cook and bake as I grew up. I would help her tear bread for the stuffing at holidays. Cut apples for applesauce or pie. I’d stir the batter for the most delicious brownies.
All along the way I’d glean tips and tricks to what makes my Mom’s meals delicious. Little nuggets of information that have stuck with me into my marriage.
One of my favorite secrets happens to tie in with my favorite fall treat.
Apple Crisp.
My Mom’s secret lay in the citrus that you add. Instead of a tart lemon, she used orange. Now, before you go crying that the citrus isn’t necessary because you expect the apples to brown in this delicious dessert…of course you do. But, if you add a touch of orange as your citrus – it’s a sweet little kick that punches up the flavor. The way you put in that citrus is up to you. I favor orange juice concentrate (a couple of tablespoons), you could use orange juice – heck, my mom has been known to use Tang. Yes, TANG.
Try it – along with my other secret (vary the apples, I use up to 4-5 different kinds). I bet you won’t regret it.
Recipe: Apple Crisp
Summary: Recipe is for one pie sized dessert. Increase as needed for larger desserts (as I did in my example pictures)
Ingredients
- Filling:
- 6 apples – at least 1 granny smith
- 2Tbs White Sugar
- 2Tbs Brown Sugar
- 2Tbs Flour
- 1Tbs Orange Juice concentrate
- Topping:
- 1/2 Stick Butter
- 1/8 C Brown Sugar
- 1/4 C Flour
Instructions
- Peel & Core apples
- Slice – granny’s hold up better so slice them thinner, the other varieties slice thicker
- Mix with rest of filling ingredients and put into pie plate
- Using pastry cutter or fork, cut together topping ingredients
- Sprinkle topping over pie
- Bake 50-60 minutes at 350*
- Turn on broiler for 3-5 minutes until topping is crisp to your liking.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
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