Contemplating Apple Crisp

Breakfast this morning was leftover Apple Crisp. It's such a simple dessert and one that reminds me of my Pennsylvania Dutch Grandmother every time I eat it. As I sat and devoured the last of the Apple Crisp (there wasn't that much left), I started to think about how she made her crisp such caramelized deliciousness. The apples we're dead on with their cinnamon goodness, but I just couldn't get that crunch right.

I called my Dad to see if he knew her secret and found the answer that was eluding me -- corn flakes. So, next time you are in the mood for some apple crisp or have some apples you need to use up, give this recipe a try.

Apple Crisp

Ingredients:

3 pounds tart apples

2 tablespoons lemon juice

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup rolled oats

4 tablespoons cold butter (1/2 stick)

1/2 cup corn flakes

Directions:

1. Preheat oven to 375° F.
2. Peel, core and chop the apples into slightly larger than bite-sized chunks (they will shrink when cooking); toss in a bowl with lemon juice and set aside.
3. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
4. In another bowl combine flour, sugar and oats. Cut butter into small pieces, and cut butter into flour until mixture is crumbly. Stir in the corn flakes. It's OK if they break up a bit, but no need to crush them.
5. Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture.
6. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
7. Serve warm or at room temperature. I like it with with vanilla ice cream or whipped cream, but it tastes great by itself as well.