n my last visit back to Ohio, I found this wonderful recipe in my Heavenly Delights cookbook from Garrettsville’s United Methodist Church and just had to try it. The apple trees at Monica Potter Home were in full bloom, so I picked some apples and I brought them back to my home in Cleveland to make these apple crisps to share with my mom and sisters. I decided to leave the skins on the apples for added texture. You can peel your apples if you prefer to leave out the skins. This really is such an easy dessert and always turns out great.


  • 4 cups sliced apples
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup water
  • 3/4 cup sifted flour
  • 1 cup sugar
  • 1/3 cup butter

Place apples in buttered 10″ x 6″ x 2″ baking dish – I split mine in half and placed into 2 pie pans. Sprinkle with cinnamon, salt and water.

Rub together and keep crumbly the flour, sugar and butter. Sprinkle mixture over the apples.

Bake at 350 degrees for 45 minutes, until top turns from white to tan and slightly “crisp”.

Delicious served warm with vanilla ice cream.