Saturday, September 6, 2014


This recipe for Apple Crisp came from a cookbook I found called The Fort Leavenworth Recollection. The actual recipe was contributed by CPT Dave Vaden. It was in a section called Along Masculine Lines.  Cute idea, I thought.

Saturday night Janice and her husband Leon came over to play cards.  I decided to make my usual apple crisp to serve for dessert. I have been making "my usual apple crisp" since the early 80s.  It is Betty Crocker's recipe.  It makes a good apple crisp, but the "crisp" part never looks great because you can't "sprinkle" it like the recipe says and I always spoon small amounts over the top, but there isn't enough to make a solid topping for it.  Then when it cooks, it doesn't spread. (I have decided I should only use 1/4 cup margarine instead of 1/3 cup.  Then maybe the consistency will allow me to "sprinkle" it.)

Sunday I decided to go on a mission to find a "new" usual apple crisp recipe.  I had hoped to find one in a Stephenson Restaurant cookbook from Stephenson's Apple Farm I bought, but they did pies and not one crisp recipe was in it. I had bought the cookbook from Fort Leavenworth Friday at an estate sale (along with the one from Stephenson's Restaurant) and decided to check it out.  That's when I found CPT Vaden's recipe.

I think I have found my NEW usual apple crisp recipe.  I love it! After eating it, I sent Janice a text apologizing for the apple crisp I served them.  I will have to make this one for them since I know they like apple crisp, too. As Leon says, "You can't go wrong with apple crisp."


6 to 8 apples (enough to make 5 cups sliced apples)
1/2      cup white sugar
3/4     cup water
1-1/3   cup brown sugar
3/4     cup flour
1          tablespoon cinnamon
4         tablespoons margarine

Preheat oven to 400 degrees F.

Pare apples and slice thin. Place in a deep dish. Cover with the mixture of white sugar and water.

In a separate bowl, mix the brown sugar, flour, cinnamon, and margarine. Use a fork and mash the ingredients together.

Crumble the mixture on top of the apples slices using your fingers.

Bake for 30 to 40 minutes.

Serve with or without ice cream.

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