Source: Bubbe Friedman

Slice enough apples to fill an 8″ square pan.

Mix

• 1 cup flour
• 2/3 – 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt

Add

• 1 beaten egg

The egg will moisten the flour mixture and make crumbs, but will not mix in completely and there will be a lot of dry flour still. Sprinkle this topping over the
apples in the pan. Then pour 1/3 cup melted margarine over everything. Sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes.

Glenda’s Secrets of Success

1. I almost always double this recipe and use a 13″ x 9″ pan, so there is proportionally more topping. But I stay on the lower side of the sugar and do not double the margarine. I just use one stick in the doubled recipe.
2. The recipe calls for sprinkling on cinnamon at the end. Of course I use cinnamon, cloves, and nutmeg, and I add some to the flour/sugar mixture as well for more flavor.
3. The mix of apples is the most important ingredient in both apple crisp and apple pies – especially in the apple pizza pie recipe, where the mix will be more noticeable since you can decide where to put which apples. I loved winesaps when I could get them, but have not seen them in years. I use a half and half mix of Rome Beauty and Granny Smith apples, or a third each with another third Fujis. Never use Delicious or other eating apples. They are too mushy. Granny Smiths are tart and firm, while Romes and Fujis are more flavorful and have a softer (but not mushy) consistency. Some people like all Granny Smiths for a really tart, firm pie.

“Check it out! I made myself a healthy APPLE!”– Homer Simpson
“But you made it out of HAM CUBES!” – Lisa Simpson, The Simpsons