Pat’s mom Georgette was warm and down-to-earth. Along with her husband Joseph, Georgette raised six kids (in perfect symmetry- three girls & three boys), who in turn graced Georgette and Joseph with twelve grandchildren. With that large a family, it’s no surprise Georgette’s home was always bustling- and filled with her deep laugh and of course the smells of her home-cooking.
One of Pat’s favourite desserts is one her mom made in the autumn, when the air was crisp, the leaves were turning red and gold, and local apples were at their best. Though her mom didn’t use a recipe, what follows is Pat’s recollection of how her mom put together this special treat, along with a few of her own personal touches. The smell of this dessert bubbling in the oven inevitably takes Pat back to those days in her mom’s comforting kitchen and home.
Filling:
6 apples (Pat prefers Cortlands)
1/2 cup white sugar
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
Topping:
1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt (or just a pinch will do)
1 teaspoon cinnamon
1/2 cup butter, melted
Directions:
Set oven to 350F.
Lightly grease or butter a 9 x 9 inch square baking pan.
For the filling: peel, core and slice the apples into a large mixing bowl- then sprinkle them with lemon juice to prevent them from browning. Add the sugar and cinnamon and mix well. Set the bowl aside.
For the crisp topping: add the dry ingredients to another large bowl and using a wooden spoon, mix well. Next, add the melted butter to the dry ingredients and mix once again. To make sure the butter is well-incorporated into the dry ingredients, use your hands to squeeze the ingredients together.
Finally, pour the apples into the baking pan and spread out evenly. Cover the apples with the topping, making sure none of the apples are peaking out.
Put the pan in the hot oven and bake for 30 – 45 minutes or until apples are tender, the apple crisp starts to bubble and your kitchen smells like the good-old-days.