| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | Granny Smith apples; peeled, cored, and thinly sliced | |
| 1 1/2 | tb | Fresh lemon juice |
| 1 | Stick butter; cut into small cubes, cold | |
| 1 | c | Flour |
| 1 | c | Sugar |
| 1 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
INSTRUCTIONS
(From a long-lost acquaintance) Grease and 8 inch cake pan. Preheat oven to 350 degrees. Use lemon juice while cutting the apples to prevent browning from oxidation. Tightly layer the apples into pan. Sift the flour, sugar, cinnamon and salt. Cut in the butter. Sprinkle it on the apples, trying to seal the edges. Bake about 1 hour; serve warm or at room temperature with whipped cream, ice cream, or lemon sorbet. I like to serve candied or crystalized ginger with the crisp. Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@mindspring.com> on Jan 17, 1998
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