Shirley's Apple Crisp

Did you ever wonder why some recipes endure for generations within a family? Could it be that the making of the recipe evokes great childhood or family memories? Or could it be that no other recipe ever compares to its' original version? I actually think the answers to these questions are yes and yes. And those of us with whom these family legacy recipes are shared are twice blessed. First, because we were lucky enough to have been at a gathering where the treasured recipe was served, and second because the recipe was shared with us. Shirley's Apple Crisp is one of those recipes, one that has been made in the Hall family for the past 75 years. Yes, 75 years.

Sometimes you taste someone's treasured family recipe and say 'okay it's good'. Then there are times when you taste one and you say 'OMG, this is insanely delicious'. Shirley's Apple Crisp is a recipe that falls into the 'OMG insanely delicious' category. And not only is it insanely delicious, it could not be any easier to make. For those who firmly believe simpler is always better, a photo of this crisp should accompany that adage.

If my life had not crossed paths with my friend Trish (or Patty as she called by everyone except me) when we were college freshman at the University of Illinois in Urbana-Champaign (decades ago) I would have neither met her parents, Wayne and Shirley, nor come into this recipe. Words cannot begin to express how incredibly thankful I am for both of these experiences.

I may or may not have taken a few liberties with this recipe as in the version shared with me the type of apples used were not specified. And maybe 75 years ago when recipes were first recorded there was an unwritten understanding about what type of apple went into the crisp. Personally I love the tartness of Granny Smith apples and they are my hands down favorites in crisps. If you look up which apples are best used in crisps, Cortlands, Honeycrisps and Granny Smiths are the ones most frequently mentioned.

The crisp calls for 4 cups of peeled, cored and sliced apples. Because apples come in so many different size variations, the number of apples you will use may vary slightly.  This time, five and one half medium sized Granny Smith apples yielded 4 generous cups of apples when cut into 1/8th inch slices. Next time I might use only 4 or as many as 6 apples.

In a medium sized mixing bowl the sliced apples, a heaping teaspoon of cinnamon (the heaping part is all me as I love the flavor of cinnamon in a crisp), a 1/4 cup of water and a 1/2 teaspoon of salt  are mixed until the apples are well coated with the cinnamon.

The crisp's topping is made with only three ingredients: flour, sugar and butter. In the words of Ina Garten 'how easy is that?'. In a small to medium sized bowl, use either a pastry blender or a fork to blend together until the mixture is crumbly.

The apples are poured into a buttered pan. I used a 9 inch cast iron pan, however, a 9 inch metal pan will also work perfectly. Just remember butter the pan before putting in the apples.

Sprinkle the topping and completely cover the apples. Baked in a preheated 350 degree oven for 40 minutes, the crisp tastes best served warm with either vanilla ice cream or freshly whipped cream. For some reason this crisp screams 'serve me with vanilla ice cream!'. If I were still on the east coast I would serve it with Bliss's vanilla ice cream, however, now that I am here in the midwest Ben and Jerry's vanilla is the ice cream of choice (guess I am convinced that milk from cows on the east coast just tastes different). Whether you serve Shirley's Apple Crisp for dessert or just as a treat, this crisp is comfort food at its' best. And for me, this apple crisp brings more than comfort, it brings back the memories of what it felt like to be included into lives of the Hall family.

Recipe
Shirley's Apple Crisp 
Updated June 2023 

Ingredients
4 cups (864g) apples peeled, cored and sliced to about 1/4" thickness (about 4 large or 5 1/2 medium sized apples). Recommend using Granny Smith apples 
1 heaping teaspoon Saigon cinnamon
1/4 cup water
1/2 teaspoon Kosher salt
3/4 (98g) cup all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (78g) unsalted butter, room temperature, cut into pieces

Directions
1. Preheat oven to 350 degrees (F)
2. Generously butter either a 9" cast iron of 9" inch round pan. Set aside.
3. Mix together the sliced apples, cinnamon, water and Kosher salt in a medium sized bowl. Mix until apples are coated with cinnamon. Pour into baking dish and set aside. (See Notes)
4. For the crisp topping, use either a pastry blender or fork to combine the flour, sugar, and butter until mixture is crumbly. (Suggestion: add just a tiny pinch of cinnamon) Set aside.
5. Pour apples into prepared pan. Spread crisp topping over the apples, covering completely.
6. Bake for 40 minutes or until the top has lightly browned and the filling is bubbling up on the sides.
7. Allow to rest (lightly covered) for at least 10 minutes before serving warm with vanilla ice cream or freshly whipped cream.

NOTES:  (1) The photos were updated in June 2023. (2) I added the juice of a half of a lemon to the apple mixture in addition to the 1/4 cup of water.  (3) I used a mandolin to slice the apples, but they could easily be sliced with a knife. Slices were cut slightly less than 1/4" thick. (4) If I make the topping first, I put in the refrigerator to chill while I slice and cut the apples.

With Thanksgiving just around the proverbial corner, I have started to think about all of the traditions surrounding this holiday. Both old traditions and new traditions. Old traditions always involve the food served for Thanksgiving dinner. For me those foods would be turkey, stuffing, cranberry chutney, mashed potatoes, sweet potatoes, cole slaw, gravy and pumpkin pie. Over the years these old traditions have been tweaked as the cranberry sauce has been replaced with a cranberry chutney; a cornbread, sausage and mincemeat stuffing is made in addition to the intensely flavored sage bread stuffing; and the pumpkin pie is no longer the stand alone dessert. But beyond food, old traditions involved spending this holiday with only family members. However, more than the changes to the food at the Thanksgiving table, the changes to who we spend Thanksgiving with seems to have changed the most. It is now a holiday where both friends and family come together to give thanks for all of the blessings in our lives.

Last year Thanksgiving was spent in Colorado with my sister, brother-in-law, niece and nephew. This year, Thanksgiving will be spent in Kentucky with friends. These 'new' traditions have and will create some lasting memories. Considering that I have been one to love the 'old' traditions associated with this holiday, I have come to love even more the creation of 'new' ones. Because in the end, this holiday is not just about the food and not just about keeping it a 'family' only holiday. This is a holiday meant to include extended family. I learned that concept of 'extended family' from Wayne and Shirley 30 something years ago. While recipes may endure from generation to generation, the feeling of being included in and embraced by someone else's family is life-changing.