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Joan Gadon


Food Editor's Note:

What would Thanksgiving be without apples? Many people serve apple pies, but here is something just as delicious and much easier to make. No matter how many desserts I serve, this is always the one that is the most popular (except for chocolate chip cookies, of course). I use Granny Smith apples, which are not too sweet and don't get too mushy when cooked. Prepare the crisp in advance and freeze it before baking. About two hours before you want to serve it (as guests arrive), pop it straight from the freezer into the oven. It will be just the right temperature when you are ready for dessert. It is delicious alone, but can also be served with vanilla ice cream or a dollop of whipped cream. Preparation will be a breeze if you invest in one of those devices that peel, core, and slice apples all in one turn of the handle.




8-10 apples, peeled, cored, and thinly sliced
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons butter or margarine
1/2 cup brown sugar
1 cup flour
1 teaspoon baking powder


Mix sliced apples with white sugar and cinnamon. Place in a greased 9 or 10-inch pie plate.


Cream butter or margarine and brown sugar. Add remaining ingredients. Sprinkle mixture over apples. Bake in a preheated 350-degree oven for about 40 minutes. Bake one hour if frozen. Serve warm.


Reprinted with permission from From Soup to Nosh, A Modern Kosher Cookbook from the Solomon Schechter Day School of Greater Boston.

Apple Crisp


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