Thursdays Are For Cooking

| September 12, 2019

Granny Smith apples

How about something warm, semi-spicy, sending out the scent of apples and cinnamon when you come into the house from a cold, wet afternoon?

Okay! We have the classic apple crisp from Betty Crocker, something the lunch ladies would put on our food trays at school a couple of times a month. They also had a salmon loaf that was beyond delicious on Fridays, and if I ever find that recipe, it will show up here.  If you want that Colonial recipe for rum raisin apple brown betty, please let me know. It’s that time of year and the pick-your-own orchards are open to the public.

But I digress.  Here you are:

Classic Apple Crisp


4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup Gold Medal™ all-purpose flour

½ cup quick-cooking or old-fashioned oats

1/3  cup butter, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Heavy cream or ice cream, if desired, for the topping

Preparation instructions:

Heat the oven to 375°F. Grease the bottom and sides of 8-inch square pan with shortening. (Using waxed paper is also okay and makes for easy clean up.)

Spread the apples in the pan. In a medium bowl, stir the remaining ingredients except cream until well mixed; sprinkle over the apples.

Bake about 30 minutes or until the topping is golden brown and the apples are tender when pierced with a fork. Serve warm with cream or a good vanilla ice cream.

I said it was easy, and it is. What’s not to like?  You can reheat it in the microwave, but since all those Faraday cages are slightly different, test it first. About 30 seconds is a good start.

Category: Economy

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Comm Center Rat

A timely post Ex since me and the Spousal Unit plan to go apple picking soon here in New England. My wife usually eats at least one apple a day and I have a unquenchable sweet tooth so this recipe is a no-brainer must make, bake, and enjoy.


Record heat today in much of the South, so the concept of an apple crisp is nice, but the reality is more of a Key Lime Pie Day.
You’ll need:

5 egg yolks, beaten

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (9 inch) prepared pie crust, pre-baked.


1. Preheat oven to 375 degrees F.

2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into pie crust.

3. Bake in preheated oven for 15 minutes. Allow to cool.

Top with whipped topping and garnish with lime slices if desired. Or use the egg whites for a meringue topping.

The Stranger

I dunno…I’m feeling kind of mule-ish. Here goes:
1 oz Bulleit Rye whiskey
1 oz unsweetened lime juice
Goslings ginger beer to taste
Crushed ice

Place crushed ice in tall cocktail glass or copper cup
Add rye
Add lime juice
Add ginger beer
Bottoms up!

5th/77th FA

Granny Smith Hot apple pie with a scoop or two of Verniller Bean Ice Cream. No.Better.Dessert! A Key Lime with Cool Whip runs a very close 2nd. Will not turn down either.

Record heat in the South. You got that right Brother. 98F in the shade and not a puff of wind. We got absolutely 0 inches of rain from Dorian here. 0 measurable precipitation in nearly a month here in the central GA region. A few pop corn showers here & there. Help us Obi Wan Rainmaker you’re our only hope.


Heh. No matter how often I make this, my sons say I need more practice. This family joke has been going on for 30 years with no letup in sight.


Rain? What’s that? Now that I’m 250 miles from the coast, I’m rooting for the hurricanes!


This is happening at Camp Roh-Dog as soon as the temp gets reasonable for oven activities!
And I’m topping this with a side of smooth whiskey:
-1 cheap thrift store glass
-Add whiskey until glass is full
-Ice to taste, or if you carry a purse
-Repeat until Rachael Maddow looks bangable
-Wake up naked in the front lawn, again, hopefully before the kids are out at the bus stop, if not, wave to Mrs. Sturmish and apologize.

The Stranger

I don’t think there’s enough whiskey or whisky on the planet to make Rachel Maddow look bangable.