Prep 30 mins
Cook 30 mins
This recipe comes from the Evans Farm Inn, which used to be in McLean, VA. The 40 acre farm is now being developed into apartments and houses. Serve this wonderful crisp with a scoop of your favorite vanilla ice cream or a dollop of whipped cream.
- 8 medium apples, peeled cored and sliced
- 1 3⁄4 teaspoons ground cinnamon, divided
- 2 cups sugar, divided
- 1 cup flour, plus
- 2 tablespoons flour, divided
- 2 tablespoons butter
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- Preheat oven to 350 degrees.
- Butter a 2 quart rectangular baking dish.
- In a large bowl, blend apples with 3/4 tsp cinnamon, 1 cup sugar, and 2 TBS flour.
- Place apples in the baking dish and dot with butter.
- In a medium bowl, place remaining sugar and flour, baking powder, remaining 1 tsp cinnamon, and salt.
- Stir in egg until mixture is crumbly.
- Sprinkle topping over apples and bake 30 minutes, or until apple mixture is bubbly and browned.
Very good--one of my family's best- liked desserts and Bev's recipe is excellent. We had it for supper tonight, and DH fixed it while I was doing supper, so you know it is easy to prepare. We will definitely make it again.
Deliciously sweet and easy apple crisp. Using egg in a crumb topping is a great trick that keeps it crunchy, not cakey. This recipe is lower in fat than most crisps, too. My oldest son loves fruit desserts and polished off nearly half all by himself. An 11x7 dish worked very nicely. Thanks, Bev, for another keeper!
I used 4 Tbsp of flour to thicken the McIntosh apples I used which did the trick. I think the topping should call for 1 lg egg & a yolk or something. My large egg didn't moisten all of the dry ingredients and so the dry flour just sat on the top like powder.