Apple Crisp

Serves 4-6

This is a variation of Mom’s favorite recipe from the 1961 edition of the New York Times Cookbook. Thanks to Ariel Mazur, who pointed out that Honeycrisp apples are the best.

1 stick butter
¾ cup flour
1 cup sugar
¼ tsp. salt
½ tsp. cinnamon
1/8 tsp. ground cloves
8 apples, peeled, cored, and sliced into eighths
Juice of 1 lemon

Preheat oven to 350 degrees. In a small bowl, mix the butter, flour, salt, and ½ cup of the sugar to a crumbly consistency. In another bowl, combine the apples, lemon juice, spices, and the other ½ cup of sugar. Pour apple mixture into a buttered 8”x8” or similar baking dish and pat the butter mixture loosely on top. Bake for 45 minutes or until the apples are tender and bubbling and the crust is browned. Serve with ice cream or whipped cream or heavy cream.