Loved this recipe, the apples are as flavorful as the topping. I used Cortland with a couple of Golden Delicious.
Apple Crisp
Yield: 8 servings
Source: La Pinata: Jr. Service League of McAllen, Texas
Author: Mrs. Bob Batte (Gerry)
6 to 8 apples, peeled, cored and sliced (tart and crisp apples)
1 Tbs. brown sugar
3 Tbs. natural strength lemon juice
1 1/2 tsp. vanilla
1 Tbs. rum
1 cup all-purpose flour, sifted
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbs. cinnamon
Toss apples with brown sugar, lemon juice, vanilla and rum. Arrange apples in an 8- x 13- x 1 1/2-inch casserole dish.
To make crumb mixture, blend flour, butter, sugars, and cinnamon with a pastry blender or fork. Sprinkle crumb mixture evenly over apples.
Bake at 350 degrees about one hour or until apples are tender and crust is golden brown.
A scoop of vanilla ice cream on top is delicious.
Apple Crisp
Yield: 8 servings
Source: La Pinata: Jr. Service League of McAllen, Texas
Author: Mrs. Bob Batte (Gerry)
6 to 8 apples, peeled, cored and sliced (tart and crisp apples)
1 Tbs. brown sugar
3 Tbs. natural strength lemon juice
1 1/2 tsp. vanilla
1 Tbs. rum
1 cup all-purpose flour, sifted
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbs. cinnamon
Toss apples with brown sugar, lemon juice, vanilla and rum. Arrange apples in an 8- x 13- x 1 1/2-inch casserole dish.
To make crumb mixture, blend flour, butter, sugars, and cinnamon with a pastry blender or fork. Sprinkle crumb mixture evenly over apples.
Bake at 350 degrees about one hour or until apples are tender and crust is golden brown.
A scoop of vanilla ice cream on top is delicious.