My first memories of apple crisp were in school. School lunches left much to be desired, but when apple crisp was included it wasn’t all that bad. I ate it first, and then considered eating my rectangular pizza piece that was lacking cheese immensely. No matter what the school cafeteria did wrong, the apple crisp was always done right.
I haven’t made any sort of fruit crisp in a long time so finding this cake got me thinking of those days, and I asked my kids if they’d ever had it at school. When they said no I was thinking I’d really done them wrong. I made the cake and it tasted almost exactly like the classic stuff, except better! That’s right, school crisp has been trumped!
Recipe and photo courtesy of Betty Crocker.
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Quick Tip: I like to use shortening to grease my cake pans. Some use olive oil or butter but that old-fashioned feel to using Crisco is just better in my book.
