Cornelia’s Apple Crisp

Cornelia’s Apple Crisp

Cornelia's Apple Crisp

I don’t know who Cornelia is but she knows what she’s doing when she makes an apple crisp!

This is another dessert that was quick to make it to the oven, so the hands-on time is brief. The other positive…it takes almost an hour in the oven so your house will smell like Fall has arrived for a long time!

I wish I knew more about Cornelia…hopefully someone with some scoop on the family history will chime in. For now, all I can tell you is that the recipe was clearly written with a fountain pen on yellowed, crumbly, lined paper. When did they start making lined paper and three ring binders anyway??

Cornelia's Apple Crisp

Cornelia’s Apple Crisp

4 cups apples, sliced

1/4 cup honey

1/4 cup brown sugar

1 Tbsp lemon juice

1/4 tsp cinnamon

1/2 cup flour

1/4 tsp salt

1/4 cup butter

Preheat oven to 375 degrees

Place apples in a shallow buttered pan (8″ x 8″). Drizzle lemon juice and honey over apples then sprinkle with brown sugar and cinnamon.

Stir flour and salt together then cut in butter until crumbly. Sprinkle over the apples. Bake for 40 minutes or until apples are tender and and crust is golden and crispy.

Cornelia's Apple Crisp

Stir the salt and flour together then cut in the butter.

Cornelia's Apple Crisp

Once it is a crumbly and coarse, it is ready.

Cornelia's Apple Crisp

Butter the pan then layer the apples.

Cornelia's Apple Crisp

Drizzle the honey over the top.

Cornelia's Apple Crisp

Follow it up with the brown sugar and cinnamon.

Cornelia's Apple Crisp

Next up…crumble and bake.

Cornelia's Apple Crisp

Serve it up a la mode, warm or room temperature…it is yummy both ways!

I know this is far from a foodie question but seriously, when did lined paper come about?!

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One thought on “Cornelia’s Apple Crisp

  1. Wow & yum! This looks easy to adapt to gluten free too. My mom says her parents still used fountain pens when they were in high school – late 30’s & 40’s. But the name Cornelia sounds SO Edwardian!

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