Name: Apple Crisp
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

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

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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