Breakfastwithbex or Bakingwithbetsy?! Between the pumpkin pies and mincemeat pies baking in the oven all day long, I did not think it was possible for Betsy Doser to top the delicious Thanksgiving dessert scents engulfing the entire house. But oh, was I wrong!
Tonight’s Thanksgiving Eve dinner and the belated celebration of my Dad’s birthday was a delicious venison roast (thanks to my brother, Chris, with his big buck of the hunting season) accompanied by my all-time favorite fall vegetable of acorn squash. With the snow falling steadily outside and the comfort of family members around the table, I could not imagine anything that could make the night better. Until…(drum roll, please!) the surprise of an apple crisp dessert jumped out of the oven!!!
Now, if you did not already know this, I LOVE apples. I could eat millions of them a day if that was possible. With a dollop of frozen yogurt on top, this apple crisp really hits the spot. It is simple, not too heavy, and the perfect dessert if you are in a rush to prepare a Thanksgiving delight for tomorrow night!
- 6-8 apples, peeled, cored and sliced
- 1 tsp. cinnamon
- 1/2 cup water
- 7 tbsp. butter
- 1 cup sugar
- 3/4 cup flour
Preheat the oven to 350 degrees F. In a buttered casserole dish, mix together sliced apples, cinnamon, and water.
In a separate bowl cut butter into the mix of sugar and flour. Spread over apples. Bake uncovered 1 1/2 hours. Top with a scoop of frozen yogurt if desired. Bon appétit!