Lily Vail’s Famous and Wonderful Apple Crisp

Soup’s done, turkey’s ready to roast, challah is baking (and the house smells too wonderful to leave, so I’m not going to). Vegetables washed and trimmed, prepared for cooking. Sweet potato casserole finished. It’s holiday time. Festive dinner, candles, apple slices and honey. Dessert of course. What? My mother’s famous Apple Crisp. She used to make it every autumn. It was one of my Dad’s favorites and I like to make it for the Jewish holidays because it brings back such wonderful memories of my parents. I miss them both. My Mom made her Apple Crisp with Raisin Bran but yesterday, when I shopped for the dinner, I bought Oat Bran flakes and used them instead. Guess what? It was as delicious as ever. Here’s the recipe. Make it anytime you want something especially delicious for dessert. Maybe too late for Rosh Hashanah, but definitely perfect for a Yom Kippur Break-the-Fast or, even better, for Sukkot. Lily Vail’s Famous and Wonderful Apple Crisp 5-6 tart apples, peeled and sliced 1/4 cup sugar or honey 2 tablespoons melted butter 1 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons butter 1/3 cup sugar 1 tablespoon all-purpose flour 2 cups raisin bran or oat bran flakes Preheat the oven to 350 degrees. Place the apple slices in a baking dish. Add the 1/4 cup sugar, melted butter, cinnamon and salt and toss the ingredients to mix them completely and coat the apples with the seasonings. In a mixer bowl beat the butter, 1/3 cup sugar and flour together until well blended. Add the cereal and stir until the mixture looks like crumbles. Scatter the crumbles over the apples. Cover the pan with foil or a lid. Bake for 25 minutes. Remove the cover and bake for about 15 minutes or until the apples are tender and the top is golden brown and crispy. Best when still warm. Makes 6 servings

Soup’s done, turkey’s ready to roast, challah is baking (and the house smells too wonderful to leave, so I’m not going to). Vegetables washed and trimmed, prepared for cooking. Sweet potato casserole finished. It’s holiday time. Festive dinner, candles, apple slices and honey.

Dessert of course.

What?

My mother’s famous Apple Crisp. She used to make it every autumn. It was one of my Dad’s favorites and I like to make it for the Jewish holidays because it brings back such wonderful memories of my parents. I miss them both.

My Mom made her Apple Crisp with Raisin Bran but yesterday, when I shopped for the dinner, I bought Oat Bran flakes and used them instead. Guess what?

It was as delicious as ever.

Here’s the recipe. Make it anytime you want something especially delicious for dessert. Maybe too late for Rosh Hashanah, but definitely perfect for a Yom Kippur Break-the-Fast or, even better, for Sukkot.

Lily Vail’s Famous and Wonderful Apple Crisp

5-6 tart apples, peeled and sliced

1/4 cup sugar or honey

2 tablespoons melted butter

1 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons butter

1/3 cup sugar

1 tablespoon all-purpose flour

2 cups raisin bran or oat bran flakes

Preheat the oven to 350 degrees. Place the apple slices in a baking dish. Add the 1/4 cup sugar, melted butter, cinnamon and salt and toss the ingredients to mix them completely and coat the apples with the seasonings. In a mixer bowl beat the butter, 1/3 cup sugar and flour together until well blended. Add the cereal and stir until the mixture looks like crumbles. Scatter the crumbles over the apples. Cover the pan with foil or a lid. Bake for 25 minutes. Remove the cover and bake for about 15 minutes or until the apples are tender and the top is golden brown and crispy. Best when still warm. Makes 6 servings