Karen Kramer Kildall of Lynden shares her recipe for Blue Ribbon Apple Crisp.
The Northwest Washington Fair sponsorship coordinator says she "learned to make this dessert with my great grams, Johanna Landaal. She lived on Front Street and after a day of baking, would send me up and down the street with deliveries for the neighbors. Delivery was always the best part."
The recipe won Kildall her first blue ribbon at the fair when she was in the fourth grade.
She says the hardest part preparing the crisp is mixing the sugar, flour and butter with a pastry blender.
"It's tricky at first, but once you get the hang of it, it is really easy," she says. "It will be hot and bubbly (like lava) when you take it out of the oven. Let it cool for a bit, as it will thicken as it cools," she says, adding that it's perfect with a big scoop of ice cream.
4 cups sliced, pared apples
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup water
1 cup sugar
3/4 cup flour
1/3 cup soft butter
Butter an 8 inch-by-8 inch pan.
Mix the cinnamon and salt with the apples; evenly spread the seasoned apples in the pan.
Sprinkle the water over the fruit.
Mix the sugar and flour in a bowl.
Add butter to the bowl, using a pastry blender until crumbly (the size of a pea).
Evenly spread the crumb mixture over the fruit.
Bake uncovered for 40 minutes at 350 degrees.
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