Grandpa's Apple Crisp (Crumble)

"Old fashioned, this is from my Family Recipe Box."
 
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photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
photo by buttercreambarbie photo by buttercreambarbie
Ready In:
50mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Put apples in buttered 9x10 baking dish.
  • Sprinkle with water.
  • Make topping: rub together sugar, oats, cinnamon, butter, and flour.
  • Put topping on apples.
  • Bake 40 minutes in 350 oven.
  • Best served with pouring cream.
  • From the Family Recipe Box, in Grandpa's typewriting and dated 10/22/85.
  • Attributed to Tobi Dixon.

Questions & Replies

  1. what is "pouring cream"? Do you mean "heavy cream" or "half and half"?
     
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Reviews

  1. This recipe is my absolute favorite to make. Everyone says I make the best apple crumble and it's simple! I like to try new things but when family comes over I go with the tried and true --- apple crumble. Add a dab of ice cream and voila!
     
  2. a little too sweet for taste but really good otherwise! (unfortunately we didn't have any brown sugar available, so maybe the white sugar caused the sweetness...)
     
  3. Found the apples still too crunchy after 40 min in the oven. I would definatly have used less sugar cause it was soooo sweet!
     
  4. wonderful, iused my bottled apples, and it turned out great! Thanks to old family recipes.
     
  5. It was really tasty and SUPER easy to make!!! My only issue was there seemed to be a bit too much of the crumble and not enough apple... Next time, I'll add more apples :) I also increased the amount of cinnamon quite a bit--love the stuff
     
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Tweaks

  1. I used 7 large apples and doubled the topping ingredients except brown sugar (used 1.5 cups) and cinnamon (used 1 tsp). It was delicious!
     
  2. Wonderful recipe, thanks for sharing! I used apple juice instead of water because I had very sour apples from the garden, and replaced half the butter with mild olive oil. Also used wholewheat flour, as I prefer it. It was well done after 40 minutes, but the crumble hadn't browned in my oven, so I browned it under the grill for a few minutes. Came out beautifully crisp and biscuity on top, soft and gooey inside. Yum.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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