- 8 medium apples, peeled and cut into 1” chunks
- ¾ cup flour
- ¾ cup sugar
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 8 Tbsp. (1 stick) butter, cut into chunks
Preheat the oven to 375 degrees F. Place a non-buttered 2 qt. (I use a 9x9x2 inch dish) earthenware baking dish to be ready.
Peel about 8 medium apples. Cut into 1” chunks and place in the earthenware dish until you have about ¾” left from the top. In a large bowl, combine the flour, sugar, salt, cinnamon, and nutmeg. Toss to combine. Using a pastry knife, cut the chunks of butter into the pastry. Keep adding chunks of butter and blend until it resembles a course meal. This should take about 5 minutes or so, make sure to blend well so you don’t have big chunks of butter.
Bake in preheated oven for 50 to 55 minutes, or until the top is lightly browned and the juices are bubbling. It is hard to burn this dish and I find it tastier with more crisp to it (hint the name), so if you’re not sure, just leave it in a little longer. The sides should brown quite a bit.