Jack McDavid, Chef/Owner of the Down Home Diner in Reading Terminal Market is justifiably famous for his authentic country cooking. His recipe for apple crisp does not disappoint. Not only is it simple to make, but served warm with vanilla ice cream it is a righteous dessert, Better yet, it doubles as breakfast the next morning (sans ice cream)--if there's any left, that is.
Jack's Apple Cranberry Crisp
Filling:
4 lbs Gala Apples, peeled, cored, and cut in 3/8 inch slices
2 TBSP lemon juice
1/2 tsp cinnamon
1/2 cup brown sugar
1/4 lb fresh cranberries
Topping:
3/4 cup flour
3/4 cup brown sugar
2 pinches salt
1 stick butter, cut in pieces
1 cup old fashioned rolled oats (NOT instant or quick cooking)
1/4 cup maple syrup
vanilla ice cream, cinnamon and allspice for serving
Heat oven to 375. Mix filling ingredients in large oval baking dish. In mixing bowl, blend flour, brown sugar, salt, butter, and oats. Blend til mixture forms pea-sized clumps. Crumble over apple mixture and press gently. Drizzle maple syrup over crumble topping and bake 45-50 minutes. When done, apples are soft and topping is browned and crisp. Serve warm topped with Bassett's vanilla ice cream sprinkled with cinnamon and allspice. NOTE: This can be done without the cranberries for a simple apple crisp.
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