Cousin Irene's Apple Crisp

Apple Crisp - no ice cream or whipped cream needed!

I'm not sure if I've introduced you to my cousin-though-first-marriage Irene. She was the only other Italian in the otherwise very Polish family. I will never forget the first time we met when she and Mike (my ex's first cousin) invited the family for some gather in the fall. the X and I were not dating very long at the time, but I was invited to go along. Admittedly, I was a bit on edge, as much as a big Italian family can overwhelm newcomers, a big Polish family has its own intimidation factor.

We get to the house, Mike and Irene are a few years older and it seemed SO grown-up to be visiting them at their 'house'. When we arrived, Irene greeted us and instantly I KNEW: we were going to be friends for life. Plus, there was a smattering of her nice loud Italian family at this gathering which contributed to my feeling so at home there.

The other ting I'll always remember about that night was her apple crisp and I think I left with the recipe in hand! Thanks Cuz! I've probably rewritten the recipe 5 times in the 40+ years that I've had it. Irene, don't hesitate to call me out if anything has been lost in translation.

One of the things I really like about this recipe is the simplicity and the fact that you don't season the apples -- just the topping. Sometimes the taste of the apples gets totally consumed by the cinnamon, nutmeg, etc. Here, you taste the actual apples!

A couple of things of note:

• I used Cortland apples and they could have been cut thicker that what's pictured, they were a bit soft for my taste after the hour of baking.

• I couldn't bear to compost of toss the apple skins so I made an attempt at seasoning and crisping them in the oven. Still perfecting, but when I get it perfect, you'll know.

THE RECIPE:

The Filling

Butter to prepare baking dish

4 C peeled and sliced apples

1/3 to 1/2 c water depending on how juicy the apples are. I use apple cider when I have it around)

Generously butter the bottom and sides of a deep baking dish

Combine apples and water and place in the buttered dish

The Topping

3/4 C flour

1 C white or brown sugar (I use light brown)

1 tsp cinnamon

1/2 C melted butter

1/4 t salt

Preheat oven to 350º

Whisk the salt into the flour to combine and distribute

Stir the sugar and cinnamon into the butter until it's smooth

Stir the butter moisture into the flour mixture until all the flour is incorporated.

Spread topping on the apples

Bake for 1 hour until the topping is browned. and the apples are cooked

Serve it warm, cold, or at room temp. It probably won't last long enough to need to be refrigerated though. You can certainly add some whipped cream or ice cream, but amazing just by itself!