Perfect Apple Crisp

-my personal favorite dessert, served warm with a quality vanilla ice cream melting all over it…Nirvana!


6 large Granny Smith Apples
2 cups of all-purpose flour
1 cup light brown sugar
1 cup superfine sugar
1/4 teaspoon cinnamon 1 stick salted butter
And a little brandy, to taste
Make the topping:
Put flour, sugars and cinnamon in a bowl. Work the slightly softened butter in with your hand by rubbing pieces of it lightly and quickly between your fingers, or cut in with a pastry blender just until the mixture is beginning to hold together and look crumbly. Set aside.
Quarter, core and peel the apples and slice into a bowl. There should be about 5 to 6 cups. Sprinkle and toss the sliced apples generously with brandy (or a couple of teaspoons of sugar/cinnamon mixture, if you prefer not to use the brandy, but don’t over sweeten the apples since the topping is already so sweet.) Put the brandied sliced apples in any shallow unbuttered baking dish (recipe makes the equivalent of a 10” pie pan). Level them and then sprinkle the topping over the apples, completely and evenly covering all the apples.
Bake in a preheated 375 degrees F oven until the topping is golden brown all over and the apples are tender, 30 to 45 minutes. If your topping has browned enough for your taste, but you don’t think the apples are tender enough, turn the heat down to 350 degrees F and lay a piece of foil loosely over the top and continue to cook until the apples reach your desired tenderness.
Serve warm with a quality vanilla ice cream or a pitcher of heavy cream.

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