Crisp

[offcntr]

Because I didn't have studio work tonight, I got to catch up in the kitchen--wash dishes, organize the fridge, make an apple crisp. We still had a bag of Gravensteins from our tree out back, though they were getting wrinkly, so I decided to make a crisp from them, along with a few from the Farmer's Market to bulk up the lot. I've got a special crisp pan, like a squared baker, but wider and shallower, and an unconventional crisp recipe. It's very biscuity, almost like a cobbler; got it from my Grandma back in Wisconsin.

Grandma's Apple Crisp

5 or 6 baking apples, cored and sliced (I don't bother to peel)*
1 cup flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp salt
1 egg
1 T water
1/3 cup melted butter
1/2 tsp cinnamon

Place apples in greased baking pan. Whisk or sift together dry ingredients, then add unbeaten egg and water. Mix with a fork until crumbly, then spread over the apples. Drizzle melted butter over the top, then sprinkle with cinnamon.

Bake 30-40 minutes at 350° F.

*I also make a rhubarb version, but sprinkle 1/3 cup sugar over the sliced rhubarb before adding the topping, and leave out the cinnamon.