Boo Leet’s Apple Crisp

My image

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.

“I still get calls from people looking for recipes from that book,” Jim concluded, handing me my sheet pans. This quick, easy and tasty apple crisp from the 1973 edition, is one of them.booleet


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


  1. Mound apples in a buttered 8 x 10 rectangular, or, oval baking dish.
  2. Sift dry ingredients together. Using a fork, stir in the egg. Add room-temperature melted butter and mix until crumbly.
  3. Preheat oven to 350 degrees. Sprinkle the topping over the apples. Bake 30 to 40 minutes until golden brown and bubbly.

2 thoughts on “Boo Leet’s Apple Crisp

  1. Thank you for the interesting background story, and for posting my Mom’s recipe. I just came across the article and posted it on my Facebook timeline. It truly is one of my favorite recipes.
    Additionally, my Sons were amazed that we can still find old issues of “It’s a Daisy” for sale online.

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