This recipe for apple crisp can be used with any type of apple, but I like it best with either tart Granny Smiths or Jonathons. 4 cups apples, sliced 1 teaspoon cinnamon 1/2 cup water 3/4 cup flour 1 cup sugar 1/2 scant cup butter or margarine Slice the apples into a buttered loaf pan; peeling is optional. Add cinnamon and water. Combine the flour and sugar, then cut the butter in until the texture is similar to that of dry rolled oats. Spread the mixture over the apples, and bake uncovered at 325°F for 40-45 minutes. Let the crisp cool before serving. Top with heavy cream or vanilla ice cream.
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