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Home cooking: Apple crisp is delicious no matter the season

December 27, 2011

Food can make our loved ones seem closer. As soon as I started spending time with the Robisons, my husband's family, I learned that my mother-in-law baked a marvelous ham and made very tasty potato salad. All we needed was a tasty dessert to round out a meal.

This apple crisp recipe was introduced to our family by my sister-in-law, Debbie, who married my brother-in-law a year after I married my husband. The apple crisp was delicious warm or cold, in any season. Each of us served it in our homes for family gatherings. The recipe usually had to be doubled to feed the whole family to each person's satisfaction. Many enjoyed large servings and often wanted seconds.

Memories of good food and wonderful conversations come to mind when we enjoy this treat today. We live farther apart these days and we are matriarchs of our own children and grandchildren. Thus, we seldom indulge in this dessert together.

— Darlene Robison, member of the hand bell choir at Otterbein United Methodist Church in downtown Hagerstown



Apple crisp

5 to 6 sliced, pared apples

1 cup flour

1 cup sugar

1 teaspoon baking powder

3/4 teaspoon salt

1 egg

1/3 cup margarine

1/2 teaspoon cinnamon



Heat oven to 350 degrees.

Place apple slices in a greased, shallow, 6-inch-by-10-inch baking dish. Mix flour, sugar, baking powder, salt and egg together with fork until crumbly, and sprinkle over apples.

Melt margarine, then let cool. Pour cooled margarine over crumbly topping. Sprinkle with cinnamon. Bake 30 to 40 minutes.

Serve with milk, ice cream or whipped cream.

— Darlene Robison of Hagerstown

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