Standing in line at a local Target to buy some half-sheet pans, the store clerk takes an interest.
“What are you baking?” he asks. I tell him I’m testing apple slices, an old Wisconsin standard.
The man visibly brightens. “Oh, I love apple desserts!” he says, confiding that his family had four apple trees in the yard when he was growing up & that his mom cooked apples every imaginable way, even publishing her own cookbook with a few of the recipes.
My turn to visibly brighten.
The book was called, “It’s a Daisy!” And in the five minutes it took for Jim Leet to finish ringing me up, I learned that his dad was a traveling hardware salesman who promoted his wife’s book so widely when he went calling to stores like Sears and Montgomery Ward, it had national distribution and six printings before all was said and done.
Makes 8 to 10 servings
Apple Crisp Ingredients
- 10 to 12 apples, peeled, cored and sliced
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 unbeaten egg
- 1/3 cup melted butter, cooled but not congealed
- Mound apples in a buttered 8 x 10 rectangular, or, oval baking dish.
- Sift dry ingredients together. Using a fork, stir in the egg. Add room-temperature melted butter and mix until crumbly.
- Preheat oven to 350 degrees. Sprinkle the topping over the apples. Bake 30 to 40 minutes until golden brown and bubbly.