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Rosh Hashanah
Pre Rosh Hashanah Apple Crisp
We gathered before the new year — peeled, sliced, baked, and tasted. Here's a simple version of the crisp we made together. Print it out and tape it inside your spice cabinet.
Filling
- 6 large apples (Granny Smith + Honeycrisp), peeled & sliced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp flour
Topping
- 1 cup oats
- ¾ cup flour
- ¾ cup brown sugar
- ½ cup melted butter (or margarine for parve)
- Pinch of salt
- 1 tsp cinnamon
Method
Heat oven to 350°F. Lightly grease a 9×13 pan.
Toss apples with lemon, sugar, cinnamon, nutmeg, and flour. Spread in pan.
Mix topping ingredients until clumpy. Scatter over apples.
Bake 40–45 minutes until apples bubble and topping is golden.
Cool 10 minutes. Serve warm — vanilla ice cream optional, encouraged.
Recipe re-typed for the new site — original was a workshop, not a written recipe. Adjust to taste, like our moms do.
From the kitchen.
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