Last updated on September 19th, 2021
Here’s the printable recipe from the “Apple Crisp 1950 Recipe” video that was recently published on YouTube. Click here to watch the episode, and to learn why, even to this day, I associate the scent of baked apples with my very first piano lesson.
In 1950, a “crisp” or “crumble” was a humble dessert, composed of minimal ingredients. No rolled oats. No brown sugar. No bounty of spices. The apples were simply dusted with cinnamon and then topped with a fantastically-crisp streusel. The streusel is both easy and fun to make. You simply mash — with clean fingers! — flour, sugar, and butter together until they turn crumbly. The final product is delicious indeed. It is the best apple crisp I’ve ever encountered.
What apples to use in a crisp? I used ‘Gala’ apples when I filmed the aforementioned video. A few days later, I made the same dessert with ‘Honey Crisp.’ Both varieties produced a screamingly-delicious apple crisp. Feel free to use any apple variety you like. Green, yellow, and multi-toned apples are all excellent choices for baking.
I hope you will give this old-fashioned Apple Crisp a try. Perhaps it evoke some pleasant childhood memory for you.
This recipe is adapted from the Betty Crocker Picture Cookbook (published 1950). I have not altered “Betty’s” list of ingredients. The directions, however, are told in my own words.
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Apple Crisp (1950 Recipe)
- A baking dish that measures approximately 10x6x2-inches
- 4 cups apple slices (from approximately 4 peeled and sliced apples)
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sifted all-purpose flour
- 1 cup sugar
- 1/3 cup butter
- Preheat the oven to 350°F. Put the apples in the baking dish, and sprinkle them with the water, salt, and cinnamon.
- Put the flour, sugar, and butter in a medium bowl. With clean fingers, mash the butter into the dry ingredients until the mixture resembles coarse crumbs. Pile the mixture over the apples.
- Bake in the preheated oven until the topping colors and crisps -- 40-50 minutes. Cool on a wire rack for at least 15 minutes before serving. The topping will continue to crisp up during cooling. Serve with or without whipped cream or ice cream.
Looking for other apple recipes? I’ve got a million of ’em! Here’s just a sampling: