Gran Jan's Apple Crisp

So I don't have a Gran Jan...but neither of my grandmothers make apple crisp, so I had to steal a recipe from someone else's grandma. This was delicious. I didn't use the lard, just added a bit extra butter instead. Very yummy...enjoy!

Gran Jan’s Apple Crisp from the Humble Gourmand

There’s not much more comforting than warm apple crisp in the winter — a la mode after dinner, or first thing in the morning with a cup of tea.

As the title suggests, this is my grandmother’s recipe (handed down via my mother, who makes a pretty amazing version herself). You’ll want to work the topping mixture with your hands to form a nice, loose crumble that fully incorporates the butter with the brown sugar and flour. Using chilled butter and shortening cubes will go a long way toward this goal. If you prefer to skip the shortening, replace with another 2 Tbsp. unsalted butter.

Ingredients:

• 3 lbs. Granny Smith apples
• ⅔ cup all-purpose flour
• 1 cup brown sugar, packed
• 5 Tbsp. unsalted butter, diced
• 2 Tbsp. vegetable shortening, all-natural preferred, diced
• Juice from 1 lemon
• 1 tsp. cinnamon
• 2 tsp. granulated sugar

Add butter to apple mixture

The topping in progress

Instructions:

• Preheat oven to 375 degrees.

• Butter a large casserole dish with 1 Tbsp. of the unsalted butter. Peel and slice apples into 1/2" slices -- not too thin, or they won't hold their shape when baked.

• Place in large bowl and toss the cut apples with lemon juice, granulated sugar, cinnamon, and about 1.5 Tbsp. of the flour. Taste for proper proportion of sugar and cinnamon (they should be balanced -- not too sweet, not too spicy).

• Transfer apple mixture to casserole dish and push down to pack them in.

• In the large bowl used for apples, mix rest of flour, brown sugar, butter, and shortening with your fingers to form a loose crumble. Cover apples with topping.

• Bake for 40-45 minutes, until bubbling at the sides. Let cool for at least 1 hour before serving.