As I child, I embarked on many road trips to Ohio with my family. We’d spend a week or more visiting with grandparents, aunts, uncles, and cousins. One of my favorite moments during these visits was spending time with my Great Grandma Jobes. I’ll never forget one visit during my teenage years when I spent the night at her home. We chatted about all sorts of things, but I particularly remember her telling me about her life when she was younger and about my great grandpa who served in World War I. As we chatted, she served me a warm bowl of her beloved apple crisp. What a sweet memory!
As a newlywed, I received a book from my mom that was filled with handwritten recipes she’d made during my childhood. Many of these recipes were passed down from my grandmothers. I was delighted to find my Great Grandma Jobes’s Apple Crisp recipe in that book.
Every year in the autumn, I make up a batch or two (or sometimes even more) of this delicious dessert. And I even use this same recipe to make Peach Crisp during the summer months when peaches are in season. It’s a favorite with my family and friends.:0)
Grandma Jobes’s Apple Crisp
- 6 large apples, peeled and cored
- 2 teaspoons lemon juice
- ½ cup butter, softened
- ¾ cup flour
- 1 cup sugar
- 1 teaspoon cinnamon
(1) Preheat oven to 350° F.
(2) Cut apples into quarters and arrange in greased pie plate, an 8×8 baking dish, or individual baking dishes. Pour lemon juice over apples.
(3) Blend butter, flour, sugar, and cinnamon as for pie crust. Press mixture over the apples.
(4) Bake for 1 hour. Let cool for 5 to 10 minutes. Serve with whipped cream, milk, or vanilla ice cream. Makes 4 servings.
A Delish Variation: Replace the apples with peaches to make Peach Crisp. Peel, pit, and slice 6 large juicy peaches. Add the remaining ingredients as instructed and bake at 350° F for 1 hour.