Apple Crisp from Jehane Benoit

L’Enclyclopedie de la Cuisine de Jehane Benoit is an iconic French Canadian cookbook that was first published in 1963. I believe my mom received this cookbook when she got married in 1977 and it became a staple in her kitchen. My partner David also gifted me a re-edition for Christmas in 2004. Although the recipes and ingredients now feel quite dated, I still go back to this cookbook for Jehane Benoit’s Apple Crisp. In my opinion, it is by far the best rendition of this quintessential fall favorite!

INGREDIENTS

4 cups of sliced apples

1/3 cup of sugar

2 tbsp of flour

1/2 tsp of cinnamon

1 tbsp of butter

2 tbsp of lemon juice

FOR THE TOPPING

3/4 cup of brown sugar

3/4 cup of flour

1/3 cup of butter

1 pinch of salt

3/4 cut of chopped walnuts

PREPARATION

Place apples in an 8″ X 8″ baking dish. In a small bowl, mix sugar, flour, cinnamon and butter and spread this mixture on top of apples. Pour lemon juice on top.

Place all topping ingredients in a bowl and mix together using a pastry blender until the mixture has texture of coarse sand. Loosely spread over the apples.

Bake at 325F for one hour.

Serve warm with ice cream or heavy cream.


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