Apple Crisp

Apple Crisp

This is a classic twist on apple pie or apple cobbler; I’ve made this recipe about three or four times. It’s basically a recipe that I’ve made up over time and time again toying with the original recipe, but I finally found the version that I like, and this is it. So many memories of mine are in the kitchen from when I was 4 to today. The kitchen is where I never fail to make mess after mess with flour, sugar, and basically whatever else I’m cooking with. This particular recipe results in sticky, floury hands and counter tops for me. So here’s to cooking in the kitchen, the best smelling and messiest place in the house.

You Will Need:
4 Medium sized cooking apples
¼ cup brown sugar
½ tea spoon cinnamon
1 cup flour
¼ cup water
2 cups granulated sugar
½ cup butter
Some honey
1 large bowl
1 9*9 baking pan
1 sharp knife
1 small bowl

Preheat the oven to 375 degrees. Cut the apples into wedges, but make sure there are no cores in any of the apples, then put the apple slices into the baking pan, but make sure they are fairly evenly spaced. Put half of the brown sugar and all of the cinnamon into the small bowl, and mix the two ingredients well. Then, sprinkle the brown sugar and cinnamon mixture on top of the apples, and then add the water to the pan.
Next, mix the flour, sugar, and butter in the large bowl using your hands until the mixture is crumbly. After mixed, add the contents of the large bowl into the pan with the apples.
Put the pan into the oven for 45 minutes, and after the 45 minutes, take the pan out (using hot pads), and add the remaining brown sugar along with some honey for a sugary-crisp crust, and put the pan back in to the oven for another 2-5 minutes. Serve hot and enjoy your dessert.

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