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by Caitlin Saniga

The beginning of the story about this apple crisp isn't a happy one. Baboo (my dad's mother, remember?) discovered this delicious apple crisp when she was recovering in the hospital after a miscarriage. A nurse brought her this crisp with her dinner as she was lying in bed in the maternity ward, surrounded by new mothers and their babies. She was very down in the dumps, but this dessert cheered her up. She liked it so much, she asked that the chef share the recipe. And she made this apple crisp for the rest of her life, tweaking it along the way, on many other happy occasions (cooking lessons with her grandchildren {including me!} , family dinners, holidays, and more).

For topping:

  • 1 cup butter, room temperature
  • 1 cup flour
  • 1 cup brown sugar
  • 3 cups oats

For fruit:

  • 5 Granny Smith apples, cored, peeled, and sliced into 1/4-inch half-moons
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon

Preheat the oven to 350 degrees. Butter the bottom and sides of a 7″-by-11″ glass baking dish.

To make the topping, put all the ingredients in a large bowl, and work them together with your hands, squeezing the mixture into clumps until the butter has been thoroughly mixed in. Set aside.  This topping recipe technically makes a double batch. You can either save half for another crisp some other time, or do what Baboo and I do: Use it all at once!

Arrange the apple slices to cover the bottom of the baking dish. There will be several layers. Cut the 2 tablespoons of butter into chunks and arrange over the apples. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture over the apples. Sprinkle the oat topping on top.

Bake crisp 50 to 60 minutes or until topping turns golden-brown. Serve warm or at room temperature.

Makes 8-10 servings.

Recipe: Baboo Saniga

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